Description
Sopapilla cheesecake is a heavenly dessert that combines a flaky crescent roll crust with a rich, creamy cheesecake filling. Drizzled with honey and sprinkled with cinnamon, this delightful treat is perfect for any occasion. Its warm, comforting flavors will have everyone coming back for seconds (or thirds!). Easy to make and beautifully presented, this sopapilla cheesecake is sure to become a family favorite.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough (8 oz each)
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tsp ground cinnamon (divided)
- 1/2 cup butter, melted
- 1/4 cup honey (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a baking dish with nonstick cooking spray.
- Unroll one can of crescent roll dough into the bottom of the prepared dish, pressing it evenly.
- In a mixing bowl, beat together softened cream cheese, sugar, and 1 tsp cinnamon until smooth.
- Spread the cream cheese mixture evenly over the crescent dough.
- Top with the second can of crescent roll dough, unrolling it over the cream cheese layer. Brush melted butter over this layer.
- In a small bowl, mix remaining cinnamon and sugar; sprinkle over the buttered dough.
- Bake for 25-30 minutes or until golden brown and bubbly. Let cool slightly before drizzling with honey and cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg