This easy and irresistible Sopapilla Cheesecake is a crowd-pleaser at potlucks, holidays, and family gatherings. With layers of creamy cheesecake between buttery crescent dough and a sweet cinnamon-sugar topping, it’s no surprise this dessert gets rave reviews!
📝 Ingredients:
3 packages (8 oz each) cream cheese, softened
1½ cups white sugar
1½ teaspoons vanilla extract
2 cans (8 oz each) refrigerated crescent roll dough
½ cup (1 stick) unsalted butter, melted
½ cup white sugar (for topping)
1 teaspoon ground cinnamon
¼ cup sliced almonds (optional, for extra crunch)
👩🍳 Instructions:
Preheat your oven to 350°F (175°C).
Prepare the cheesecake filling:
In a medium bowl, beat the softened cream cheese with 1½ cups sugar and the vanilla extract until smooth and creamy.
Prepare the crescent layers:
Unroll the crescent roll dough and pinch the seams together. Use a rolling pin to shape each can of dough into two rectangles, each approximately 9×13 inches to fit your baking dish.
Assemble the layers:
Press one sheet of crescent dough into the bottom of a greased 9×13 inch baking dish.
Spread the cream cheese mixture evenly over the dough.
Top with the second sheet of dough.
Add the topping:
Drizzle the melted butter evenly over the top.
In a small bowl, mix the ½ cup sugar and 1 teaspoon cinnamon.
Sprinkle the cinnamon-sugar mixture and sliced almonds over the buttered top.
Bake:
Bake for about 45 minutes, or until the top is golden brown and puffed.
Cool and serve:
Let the cheesecake cool completely in the pan (this helps it set). Cut into 12 squares and enjoy!
🍴 Tips for Success:
Room temperature cream cheese is key for a smooth filling—take it out at least 30 minutes before starting.
For a twist, try adding a drizzle of honey or chocolate sauce just before serving.
Refrigerate leftovers and enjoy cold or slightly warmed.
Enjoy!