Sopapilla Cheesecake
This Sopapilla Cheesecake is a layered dessert with buttery crescent roll crust, a silky cream cheese filling, and a crisp cinnamon sugar topping. It’s easy to make, potluck-friendly, and delicious served warm or chilled.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough seamless dough sheets preferred; or pinch perforations together
- 16 oz cream cheese softened; full-fat or Neufchâtel
- 1 cup granulated sugar for filling; can reduce to 3/4 cup if desired
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter melted; salted butter ok, reduce added salt
- 1/2 cup granulated sugar for cinnamon sugar topping
- 2 teaspoons ground cinnamon add up to 2 1/2 teaspoons for stronger flavor
- kosher salt pinch, optional, for topping
- honey optional, for drizzling when serving
- powdered sugar optional, for dusting when serving
- whipped cream or vanilla ice cream optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of butter to prevent sticking and make serving easier.
- Open one can of crescent roll dough. Unroll it and gently press it into the bottom of the prepared pan. If using regular crescents, pinch the seams together to form one even sheet and press slightly up the sides to create a shallow crust.2 cans (8 oz each) refrigerated crescent roll dough
- In a large mixing bowl, combine the softened cream cheese and 1 cup granulated sugar. Beat with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes. Add the egg and vanilla extract and beat again until fully combined, scraping down the sides of the bowl as needed.16 oz cream cheese, 1 cup granulated sugar, 1 large egg, 1 1/2 teaspoons pure vanilla extract
- Pour or spoon the cream cheese filling over the crescent crust and spread it evenly with a spatula, smoothing the top so it is level.
- Open the second can of crescent roll dough and unroll it. If using regular triangles, assemble them on parchment, pinch seams together to form a sheet, then carefully place over the cream cheese layer. Cover the filling as completely as possible.2 cans (8 oz each) refrigerated crescent roll dough
- In a small bowl, stir together 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, and a pinch of kosher salt if using, until well combined.1/2 cup granulated sugar, 2 teaspoons ground cinnamon, kosher salt
- Pour or brush the melted butter evenly over the top crescent dough. Sprinkle the cinnamon sugar mixture evenly over the buttered surface, making sure to reach all the edges and corners.1/2 cup unsalted butter
- Bake in the preheated oven for 25–30 minutes, or until the top is puffed and golden brown, the cinnamon sugar forms a slightly crackly crust, and the edges are bubbly. The center should be mostly set with just a slight wobble when gently jiggled.
- Set the pan on a wire rack and let cool to room temperature, about 45–60 minutes. For the cleanest slices and a classic cheesecake texture, refrigerate for at least 2 hours or overnight. For softer, gooier bars, you can cut them sooner, knowing the slices will be less tidy.
- Slice into 12–20 bars, depending on desired size. Serve plain or drizzle with honey, dust with powdered sugar, and/or top with whipped cream or vanilla ice cream as desired.honey, powdered sugar, whipped cream or vanilla ice cream
Notes
For best texture, ensure cream cheese is fully softened before mixing. This dessert can be made a day ahead and chilled; it keeps well in the refrigerator for 4–5 days, covered tightly. The bars can also be frozen for up to 2 months and thawed overnight in the fridge. For a less sweet version, reduce the sugar in the filling to 3/4 cup and the topping sugar to about 1/3 cup.
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