Description
This Easy Sopapilla Cheesecake Dessert features layers of flaky crescent dough, rich cream cheese filling, and a buttery cinnamon-sugar topping. It’s a quick, crowd-pleasing dessert perfect for gatherings or a cozy night in.
Ingredients
- 2 cans refrigerated crescent roll dough
- 16 oz cream cheese, softened
- 1 cup granulated sugar (divided)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1 tbsp ground cinnamon
- Optional: honey for drizzling after baking
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it evenly into the bottom of the prepared dish, sealing seams.
- In a medium bowl, beat together softened cream cheese, 3/4 cup sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the bottom crust.
- Unroll the second can of dough and lay it over the cream cheese layer, sealing seams gently.
- Pour melted butter evenly over the top dough layer.
- In a small bowl, combine the remaining 1/4 cup sugar with cinnamon and sprinkle over the buttered top.
- Bake for 30–35 minutes until golden brown and puffed.
- Allow to cool completely before slicing. Optional: drizzle with honey before serving.
Notes
Chilling the dessert before slicing yields cleaner cuts.Store leftovers in the fridge and reheat briefly for a warm treat.Add fruit preserves or pie filling for extra flavor layers.Full-fat cream cheese gives the richest flavor and texture.Great served warm or cold depending on preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
