Sopapilla Cheesecake

This Sopapilla Cheesecake has layers of buttery pastry, rich cheesecake, and a crispy topping of cinnamon and sugar that make it addictively good.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 194kcal

Author Dina

Mix 1/4 cup sugar and 1 tsp cinnamon in a bowl and set aside.
In a large prep bowl combine the softened cream cheese with 3/4 cup sugar using an electric hand mixer.
Add the egg and vanilla extract and mix just to combine.
Roll out 1 (8 oz) package crescent roll onto the bottom of a 9x13 inch baking, then spread the cream cheese mixture on top.
Then roll out the other crescent roll on top.
Melt the butter and pour it over the top and evenly sprinkle the cinnamon sugar mixture.
Bake at 350 degrees Fahrenheit for 30-35 minutes.

Don't overmix the filling- You don't want to overmix the filling. Otherwise, too many air bubbles are incorporated, leading the cheesecake to crack and fall when baked.

Spread the cinnamon sugar evenly- Try to get full coverage of the dough top with cinnamon and sugar by sprinkling in slow even motions, then using the back of a spoon to even it out.

Let it cool- While this Sopapilla Cheesecake tastes amazing served either warm or cold, it's a good idea to let it cool down from the oven for about an hour before serving.

Refrigerate overnight before slicing- Cutting this cheesecake cold makes it so much easier. Let it cool overnight in the fridge before cutting if you can, then either serve it cool or warm the slices up.