Sopapilla Cheesecake
A nostalgic dessert combining creamy cheesecake with flaky sopapilla dough, perfect for family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cans crescent roll dough
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 cup sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract until smooth.
- Unroll one can of crescent roll dough and lay it in a greased 9×13 baking dish, sealing the seams.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Unroll the second can of crescent roll dough and place it on top of the cream cheese layer.
- Brush the top layer with melted butter.
- Sprinkle with a mixture of cinnamon and the additional 1/4 cup of sugar. Bake for 30 minutes until golden brown.
- Allow to cool before slicing into squares.
Notes
Serve with vanilla ice cream or raspberry sauce for a delicious pairing.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 18g
- Sodium: 257mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/07/06/sopapilla-cheesecake/