Inspired by the popular fried pastry, this sopapilla cheesecake features layers of flaky crescent roll dough, creamy cheesecake filling, and a cinnamon sugar topping.
¼cupunsalted buttermelted and slightly cooled (60 grams)
Instructions
To make the cheesecake: Preheat the oven to 350°F (180°C). Grease a 9x13 baking pan with nonstick cooking spray. Set aside.
Add the cream cheese to a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, and beat for 1 to 2 minutes or until smooth. Add the granulated sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, one at a time, on low speed until just combined.
Unroll one package of crescent roll dough into the prepared pan and press it down to fully cover the bottom. If using crescent roll dough with seams in it, make sure to press them together.
Scoop the cheesecake mixture on top of the layer of crescent roll dough and smooth it out into one even layer.
Place the second sheet of crescent roll dough on top, making sure to fully cover the cheesecake filling. If not using seamless crescent roll dough, make sure to pinch all of the seams together on top as well.
To make the cinnamon sugar topping: Combine the granulated sugar and cinnamon in a small mixing bowl and stir until well combined.
Pour the melted butter over the crescent roll dough, then sprinkle the cinnamon sugar on top.
Bake for 35 to 40 minutes or until the top is set and the top layer of crescent roll dough is fully baked through.
Remove from the oven and transfer to a wire rack to cool completely. You may serve this cheesecake at room temperature or cold, but I prefer to place it in the fridge at least 2 to 3 hours before serving.
Video
Notes
Storage Instructions: Cheesecake may be covered tightly or stored in an airtight container in the fridge for up to 4 days.Freezing Instructions: Cheesecake will freeze well for 2 to 3 months. Thaw overnight in the fridge.