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.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
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.