Description
An easy and indulgent sopapilla cheesecake made with flaky crescent roll layers, a creamy cheesecake filling, and a buttery cinnamon-sugar topping baked until golden and irresistible.
Ingredients
Scale
- 2 tubes crescent roll dough (8 oz each)
- 32 oz cream cheese (4 blocks), room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch glass or ceramic baking dish.
- Unroll one tube of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second tube of crescent dough and gently place it over the filling.
- Brush the top evenly with melted butter.
- Mix remaining sugar with cinnamon and sprinkle evenly over the buttered dough.
- Bake for 30–35 minutes, until golden brown and set.
- Cool to room temperature, then refrigerate for several hours before slicing and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 23g
- Fat: 38g
- Carbohydrates: 38g
- Protein: 7g