Sopapilla cheesecake is a delicious and easy-to-make dessert that combines the flavors of creamy cheesecake with the sweet and flaky layers of sopapilla pastry. Here’s a simple recipe you can try:
Ingredients:
For the Cheesecake Filling:
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the Sopapilla Layers:
- 2 (8-ounce) cans of refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For Topping (optional):
- Honey
- Powdered sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1 cup of granulated sugar and vanilla extract, and continue to beat until well combined. Finally, add the eggs, one at a time, mixing just until each egg is fully incorporated. Set aside.
- Open one can of crescent roll dough and press it into the bottom of the greased baking dish, making sure to seal any perforations in the dough.
- Pour the cream cheese mixture over the layer of crescent roll dough and spread it out evenly.
- Open the second can of crescent roll dough and place it over the cream cheese mixture, again sealing any perforations.
- In a small bowl, mix together the melted butter, 1/2 cup granulated sugar, and ground cinnamon. Drizzle this mixture evenly over the top layer of crescent roll dough.
- Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the cheesecake layer is set.
- Once out of the oven, you can optionally drizzle honey over the top and dust with powdered sugar for extra sweetness.
- Allow the sopapilla cheesecake to cool for a bit before slicing into squares. This dessert is delicious served warm or at room temperature.
Enjoy your easy sopapilla cheesecake dessert! It’s a crowd-pleaser that combines the richness of cheesecake with the delightful texture of sopapilla pastry.
