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Sopapilla Cheesecake Recipe

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★★★★★

4.5 from 96 reviews

Sopapilla Cheesecake is a delightful dessert that combines the flaky, golden layers of crescent roll dough with a creamy, sweetened cream cheese filling spiced with cinnamon sugar and finished with a honey drizzle. This easy-to-make treat bakes into a crispy-sweet layered bar that can be served warm or chilled, perfect for any occasion.

Ingredients

Scale

For the Cinnamon Sugar Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

For the Cream Cheese Filling

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Dough and Topping

  • 2 (8 ounce) tubes refrigerated crescent roll sheets
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup honey

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish with nonstick cooking spray to ensure easy removal of the bars after baking.
  2. Make Cinnamon Sugar Mixture: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Stir well and set aside for later use as a topping.
  3. Prepare Cream Cheese Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy, scraping the sides as needed. Add the remaining 1 cup of granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Continue beating until well combined and smooth. Set aside.
  4. Assemble the Base Layer: Unroll one tube of crescent roll dough and gently press it evenly into the bottom of the prepared baking dish. If your dough is perforated, pinch the seams together thoroughly to seal all edges for a solid crust.
  5. Spread Cream Cheese Filling: Evenly spread the prepared cream cheese mixture over the crescent dough layer using a spatula, ensuring you cover the entire surface.
  6. Add Top Crescent Layer: Unroll the second tube of crescent roll dough and carefully lay it over the cream cheese filling to form the top crust.
  7. Apply Butter and Cinnamon Sugar: Brush the entire surface of the top dough layer evenly with 3 tablespoons of melted unsalted butter. Then sprinkle the reserved cinnamon sugar mixture generously over the buttered layer.
  8. Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the crescent dough is puffed up, golden brown, and the bars appear set when gently shaken.
  9. Add Honey Drizzle: Remove the cheesecake from the oven and immediately drizzle the 1/4 cup honey evenly across the top to add sweetness and moisture.
  10. Cool and Serve: Allow the cheesecake to cool in the pan for at least 1 hour. For easier slicing and a firmer texture, chill it overnight. Before serving, bring it to room temperature or warm slightly if desired. Cut into 12 bars and enjoy warm or cold.

Notes

  • Chilling the cheesecake overnight helps achieve clean slices and enhances flavor melding.
  • You can substitute honey with maple syrup for a different flavor profile.
  • If you prefer a crunchier top, sprinkle additional cinnamon sugar just before the end of the baking time and broil for 1-2 minutes carefully.
  • Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • This dessert can be stored covered in the refrigerator for up to 3 days.

Keywords: Sopapilla Cheesecake, Cream Cheese Bars, Easy Dessert, Crescent Roll Dessert, Cinnamon Sugar Dessert, Honey Drizzle Cheesecake, Layered Cheesecake Bars

Find it online: https://thedishspot.com/sopapilla-cheesecake-recipe/