Sopapilla Cheesecake is a delightful, irresistible dessert that combines the best elements of a traditional cheesecake with the crispy, flaky texture of a sopapilla. This sweet treat features a creamy and rich cheesecake filling sandwiched between layers of buttery, flaky crescent roll dough, with a cinnamon-sugar topping for the perfect sweet finish. The sliced almonds on top add an extra layer of crunch and flavor. With minimal preparation and simple ingredients, this dessert is perfect for any occasion, from family dinners to holiday gatherings. Its sweet, gooey center and crispy layers make it a crowd-pleaser that’s sure to be the star of your dessert table.
Serves: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened – Cream cheese provides the creamy texture and tangy flavor that forms the base of the cheesecake filling. Be sure to allow the cream cheese to soften to room temperature for easy mixing.
- 1 ½ cups white sugar, divided – This is used in both the cream cheese filling and the cinnamon-sugar topping. The sugar in the filling sweetens the rich cream cheese, while the sugar in the topping adds a sweet, caramelized crunch.
- 1 ½ teaspoons vanilla extract – Vanilla enhances the flavor of the cream cheese mixture, providing depth and warmth to the filling.
For the Crescent Roll Layers:
- 2 (8 ounce) cans crescent roll dough – The dough serves as the base and top layer of this dessert. It provides a golden, flaky texture that contrasts beautifully with the creamy filling. Unroll the dough and press out the perforations before using it to ensure a smooth, even layer.
For the Topping:
- ½ cup melted butter – Butter is drizzled over the top crescent roll dough to give it a golden, crispy texture. It also helps the cinnamon-sugar mixture to stick, creating a crunchy finish.
- 1 teaspoon ground cinnamon – Cinnamon is key in this dessert, adding a warming spice that pairs perfectly with the sugar.
- ¼ cup sliced almonds – These add a nutty crunch and texture, enhancing the flavor and presentation of the cake. Almonds can be substituted with pecans or walnuts for a different twist.
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
Step 2: Prepare the Cream Cheese Filling
- In a large mixing bowl, beat the softened cream cheese, 1 ½ cups of sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy. This will create a thick, velvety mixture that forms the base of your cheesecake filling. Set aside while you prepare the dough layers.
Step 3: Prepare the Crescent Roll Layers
- Unroll the two cans of crescent roll dough. Use a rolling pin or your hands to press the perforations together and shape each piece into a 9×13-inch rectangle.
- Lay one sheet of crescent dough into the bottom of the prepared baking dish. Press it down to cover the entire base of the pan, ensuring that there are no gaps.
Step 4: Assemble the Cheesecake
- Spread the prepared cream cheese mixture evenly over the first crescent dough layer in the baking dish.
- Place the second piece of crescent dough over the cheesecake filling, gently pressing it down to cover the filling completely. This will form the top crust of your cheesecake.
Step 5: Add the Topping
- Drizzle the melted butter evenly over the top layer of crescent dough, ensuring that the dough is well-covered. This will help it become golden brown during baking.
- In a small bowl, mix the remaining ½ cup of sugar with the cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough, giving it a sweet, spiced topping that will melt into the crust.
- Sprinkle sliced almonds over the top for added texture and flavor. The almonds not only add a crunch but also a slight nutty sweetness that complements the cinnamon sugar.
Step 6: Bake
- Bake the cheesecake in the preheated oven for 45 minutes, or until the crescent dough has puffed up and turned golden brown and crispy. The filling should be set, and the cinnamon-sugar topping should be slightly caramelized. If the top starts to brown too quickly, cover it loosely with aluminum foil for the remaining baking time to prevent over-browning.
- Once done, remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Cooling helps the layers set, making it easier to slice into squares.
Step 7: Serve
- After the cheesecake has cooled to room temperature, cut it into 12 squares.
- Serve the Sopapilla Cheesecake on its own, or for extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream on top.
Tips for Success:
- Make it ahead: This dessert can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving for the best texture and flavor.
- Customize toppings: For added sweetness, drizzle some honey or caramel sauce over the top of the cheesecake. You can also swap the sliced almonds for chopped pecans or walnuts for a different crunch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for 10-15 seconds or until warm.
- Freeze option: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Nutritional Information (per slice, serves 12):
- Calories: ~350
- Protein: ~6g
- Carbohydrates: ~45g
- Fat: ~18g
Why You’ll Love Sopapilla Cheesecake:
This Sopapilla Cheesecake is the perfect combination of creamy, flaky, and sweet. The soft, rich cheesecake filling balances perfectly with the crunchy, buttery crescent dough, while the cinnamon-sugar topping adds a sweet and spiced finishing touch. Whether served at a family dinner, a holiday gathering, or just as an indulgent treat, this dessert is sure to delight your guests. It’s simple to make, yet looks and tastes like a fancy, homemade creation. Don’t be surprised if this becomes your go-to dessert for every occasion!
