Sopapilla Cheesecake

Alright friends, let’s talk about something that’s like a cozy blanket for your taste buds: Sopapilla Cheesecake. Think of all the sugary, cinnamony goodness of sopapillas wrapped around a cheesecake filling. You know when you’re just chilling at home, craving both cheesecake and something with a bit of spice? Well, this is your answer. It’s messy in the best way and honestly, who doesn’t need a little chaos in dessert form?

So, here’s the scoop from my corner of the world. My husband and our little chaos crew (yes, that’s what I call my kids some days) basically devour this thing in record time. Picture it: us gathering around the table, forks in hand, like it’s some culinary sword fight. My youngest even calls it “heaven pie,” and who am I to argue? It’s become a legendary family staple quicker than you can say “dessert first!”

Why You’ll Love This Sopapilla Cheesecake

Okay, let’s keep it real here. You’re gonna fall head over heels for this thing because:
– It’s stupidly simple, and I mean that in the most endearing way.
– Cinnamon and sugar are involved. Enough said.
– It keeps your sugar-loving heart happy without fancy-pants ingredients. More room for creativity, right?
– There’s cheesecake, but without the water bath drama. You feelin’ me?

How to Make It

Alright, pull up a chair and latch on because we’re doing this homemade style. Start with a slab of cream cheese — let it relax on the counter, maybe even sing it a little tune, ‘cause it’s gonna get whirled with some sugar. Now, slap down a layer of crescent rolls in your trusty baking dish (rustic, that’s my style). Spoon that creamy goodness on top and smooth it out like you mean it. Another layer of crescent action goes on top. Here’s the fun part: shower that bad boy with buttery, cinnamon-sugar perfection. Then you bake it and pretend not to eat it straight out of the oven. Spoiler: you eat it warm. You’re human, it’s allowed.

Ingredient Notes

– Cream Cheese: It’s the star here, don’t you dare swap it for something else unless you wanna ruin your day.
– Crescent Rolls: They’re a bit of a hot mess but that’s part of the charm. Just make sure they cover enough area.
– Cinnamon-Sugar: You know you could add a pinch more if you’re feeling sassy. No one’s watching.

Recipe Steps:
1. Preheat your oven, so we mean business from the get-go.
2. Blend cream cheese and sugar till you’re one step away from eating by the spoonful.
3. Lay down your first layer of crescent rolls—seams be damned!
4. Spread the cream cheese mix like it’s the last thing you’ll do.
5. Cover with another layer of crescents, pretending it’s a duvet day.
6. Pour over melted butter as if you’re serenading your food.
7. Liberally sprinkle cinnamon sugar like you can’t control yourself.
8. Bake until it looks and smells like you’re winning at this whole adulting thing.

What to Serve It With

Tips & Mistakes

Storage Tips

So you’ve got leftovers — maybe you restrained yourself or hid it from your family. Pop it in the fridge, covered, and it’s your secret midnight snack all week. Cold cheesecake breakfasts are a judgment-free zone here.

Variations and Substitutions

Want to go wild? Try swapping out the crescent rolls for puff pastry. Or chuck in a handful of chocolate chips because, why not? Once, I even threw in some fruit ‘cause it was about to go south. But if you skip the cinnamon sugar — heaven help you.

Frequently Asked Questions

Sopapilla Cheesecake

This Sopapilla Cheesecake combines creamy cheesecake filling with a sweet, flaky sopapilla crust for a rich and indulgent dessert perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 package refrigerated crescent roll dough
• ▢ 16 oz cream cheese, softened
• ▢ 1 cup granulated sugar divided
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 cup butter, melted
• ▢ 2 teaspoons ground cinnamon
• ▢ 0.5 cup honey

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Spray a 9x13 inch baking dish with non-stick spray.
• Unroll the crescent roll dough and press it into the prepared baking dish evenly.
• In a mixing bowl, beat the softened cream cheese until smooth. Add 0.5 cup sugar and vanilla extract; mix well.
• Spread the cream cheese mixture evenly over the dough in the baking dish.
• Drizzle melted butter over the cream cheese layer.
• In a small bowl, combine the remaining 0.5 cup sugar with cinnamon, then sprinkle evenly over the top.
• Bake for 30 to 35 minutes or until golden brown.
• Remove from oven and drizzle honey over the warm cheesecake before serving.

Notes

Serve chilled or at room temperature. This dessert pairs well with fresh berries or whipped cream.