Sopapilla Cheesecake Recipes

EASY SOPAPILLA CHEESECAKE RECIPE

Easy Sopapilla Cheesecake Recipe image

Inspired by the Mexican pastry, this easy Sopapilla Cheesecake Bar recipe is simple and quick with a crispy, cinnamony topping.

Provided by Kellie Hemmerly

Categories Dessert

Time 1h

Number Of Ingredients 7

Ingredients

2 8-ounce cans refrigerated crescent rolls (divided)
4 8-ounce packages cream cheese (at room temperature)
3 teaspoons vanilla extract
2 large eggs
2 ½ teaspoons ground cinnamon (divided)
1 ¾ cups sugar (divided)
4 tablespoons unsalted butter (melted and cooled slightly)

Steps:

Preheat to 350°F.
Unroll one can of crescent roll dough and press it evenly into the bottom of a 9x13" baking dish pinching the seams together if necessary.
Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
Spread the cream cheese mixture evenly over the dough with a rubber spatula.
Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
Pour the butter over the top of the dough and spread to coat.
Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
Bake until the dough is cooked through and puffed up, about 50 minutes.
Allow to cool for 30 minutes before cutting into 12 pieces.

Nutrition Facts : Calories 552 kcal, Carbohydrate 48 g, Protein 7 g, Fat 39 g, SaturatedFat 21 g, Cholesterol 120 mg, Sodium 551 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

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