The Best Sopapilla Cheesecake Recipe
Quick and easy sopapilla cheesecake made with crescent rolls and cream cheese. This Mexican-inspired dessert combines flaky pastry layers with creamy cheesecake filling, ready in just 30 minutes. Perfect for busy families and entertaining.
Equipment
- 9x13 inch baking dish
- Electric mixer
- Large mixing bowl
- Offset spatula
- Pastry brush
Ingredients
- 2 cans refrigerated crescent roll dough (8 oz each)
- ½ cup melted unsalted butter (1 stick)
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 16 oz cream cheese (2 packages) softened to room temperature
- 1 cup softened to room temperature
- 1 tsp pure vanilla extract
- ¼ cup honey plus extra for drizzling
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Create the Bottom Layer: Open one can of crescent roll dough and unroll it carefully. Press the dough into the bottom of your prepared baking dish, making sure to press the seams together to create one continuous layer.
- Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy (about 2-3 minutes). Add the powdered sugar, vanilla extract, and honey, then beat for another 2 minutes until the mixture is light and well combined.
- Assemble the Cheesecake: Spread the cream cheese mixture evenly over the bottom layer of crescent roll dough. Use an offset spatula or the back of a spoon to smooth it out, making sure it reaches all corners.
- Add the Top Layer: Unroll the second can of crescent roll dough and carefully place it over the cream cheese filling. Press the seams together and gently stretch the dough to cover the entire surface.
- Create the Golden Topping: In a small bowl, mix together the melted butter, granulated sugar, and cinnamon. Using a pastry brush or spoon, spread this mixture evenly over the top layer of dough.
- Baking: Bake for 25-30 minutes, or until the top is golden brown and the center is set. The top layer should be crispy and the edges should be pulling away slightly from the sides of the pan.
- Cool and Serve: Let the sopapilla cheesecake cool in the pan for at least 15 minutes before cutting. Cut into squares and drizzle with additional honey just before serving.