This sopapilla cheesecake is based on a popular fried pastry and has layers of flaky crescent roll dough, a creamy cheesecake filling, and a cinnamon sugar topping.
– 24 ounces brick-style cream cheese softened (3 blocks; 680 grams)– 1 cup granulated sugar (200 grams)– 2 teaspoons pure vanilla extract– 2 large eggs at room temperature– 2 (8-ounce) packages seamless crescent roll dough
Ingredient
CINNAMON SUGAR TOPPING:– ⅓ cup granulated sugar (70 grams)– 2 teaspoons ground cinnamon– ¼ cup unsalted butter melted and slightly cooled (60 grams)
Direction
Pan prep: To prepare, coat a 9x13-inch pan with non-stick cooking spray. Create filling: Add softened cream cheese to a large bowl and beat until smooth with a stand mixer or handheld electric mixer.
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Add sugar and vanilla, then eggs one at a time until the filling is combined. Crust prep: Press one crescent roll dough package into the baking dish's bottom. Covering the pan may require stretching the dough.
Add cheesecake filling to the crust and smooth it out. Then, place the second crescent roll dough tube over the filling. Stretch it again to cover the filling.
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Whisk granulated sugar and cinnamon in a small bowl for the topping. Melt butter and sprinkle cinnamon sugar mixture on crescent roll dough's top layer.
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Bake cheesecake until crescent roll dough top is fully baked, 35–40 minutes. Wait to serve sopapilla cheesecake at room temperature. Serve chilled or sliced at room temperature after 2–3 hours.