Sopapilla Cheesecake is a Spanish-inspired dessert made with crescent roll dough, cream cheese, cinnamon, sugar, butter, and a drizzle of honey.
Servings: 15 people
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans refrigerated crescent roll dough sheets
Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with cooking spray and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
Unroll the cans of dough and use a rolling pin to roll them out so they are approximately 9x13-inch in size. Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams.
Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough. Top the filling with the other piece of dough.
Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. You can leave it dotted or use a rubber spatula to evenly (and gently) spread it over the top of the dough for a more even coating.
Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and drizzle with the honey. Allow the cheesecake to cool completely in the pan before slicing and serving. Should be served chilled or room temp.
- Slightly adapted from Pillsbury.
- Nutritional Information is a per slice estimate based on 15 slices.
Calories: 267kcal | Carbohydrates: 29g | Protein: 1g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 99mg | Potassium: 44mg | Sugar: 28g | Vitamin A: 600IU | Calcium: 33mg | Iron: 0.1mg