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Sopapilla Cheesecake

A deliciously creamy and flaky dessert that combines the rich flavors of cheesecake with a delightful crunchy crust, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cans crescent roll dough Can substitute with store-bought pie crust if preferred.
  • 4 tablespoons butter, melted Coconut oil can work as a dairy-free alternative.
Filling Ingredients
  • 16 ounces cream cheese, softened Greek yogurt can be a healthy substitute.
  • 1 cup sugar Can replace with honey or agave.
  • 1 teaspoon vanilla extract Vanilla bean paste can be an excellent upgrade.
  • 1 tablespoon cinnamon Nutmeg is a pleasant alternative if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Unroll one can of crescent roll dough and press it into the bottom of a greased 9×13 inch baking dish.
  3. In a bowl, mix the cream cheese, sugar, and vanilla until smooth. Spread the mixture over the crescent roll layer.
  4. Unroll the second can of crescent roll dough and place it on top of the cream cheese layer.
  5. Pour melted butter over the top layer and sprinkle with a mixture of sugar and cinnamon.
  6. Bake for 30-35 minutes or until golden brown.
  7. Let cool before slicing and serving.

Notes

Serve warm or cold, garnished with fresh fruit or a light dusting of powdered sugar. Leftovers can be refrigerated for up to five days or frozen for three months. Serve with a dollop of whipped cream for extra richness.