How To Make Sopapilla Cheesecake
This sopapilla cheesecake is inspired by a classic favorite Mexican pastry made with sweet cheesecake layered between flakey crescent dough with cinnamon.
Serves:
Ingredients
- 16ozrefrigerated crescent rolls,divided
- 32ozcream cheese,at room temperature
- 3tspvanilla extract
- 2large eggs
- 2½tspground cinnamon,divided
- 1¾cupssugar,divided
- 4tbspunsalted butter,melted and cooled slightly
Instructions
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Preheat to 350 degrees F.
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Unroll one can of crescent roll dough and press it evenly into the bottom of a 9×13 inch baking dish pinching the seams together if necessary.
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Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon of cinnamon, and 1½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy for approximately 2 minutes.
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Spread the cream cheese mixture evenly over the dough with a rubber spatula.
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Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
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Pour the butter over the top of the dough and spread it to coat.
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Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
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Bake until the dough is cooked through and puffed up for about 50 minutes.
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Allow to cool for 30 minutes before cutting into 12 pieces.
Nutrition
- Calories: 532.39kcal
- Fat: 34.81g
- Saturated Fat: 18.82g
- Trans Fat: 0.49g
- Monounsaturated Fat: 7.82g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 48.90g
- Fiber: 0.85g
- Sugar: 33.45g
- Protein: 7.92g
- Cholesterol: 124.34mg
- Sodium: 691.67mg
- Calcium: 94.42mg
- Potassium: 121.43mg
- Iron: 1.38mg
- Vitamin A: 322.48µg
- Vitamin C: 0.02mg
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