Easy Sopapilla Cheesecake Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour
Inspired by the Mexican pastry, this easy Sopapilla Cheesecake Bar recipe is simple and quick with a crispy, cinnamony topping.
- 2 8-ounce cans refrigerated crescent rolls divided
- 4 8-ounce packages cream cheese at room temperature
- 3 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 teaspoons ground cinnamon divided
- 1 3/4 cups sugar divided
- 4 Tablespoons unsalted butter melted and cooled slightly
Preheat to 350 degrees.
Unroll one can of crescent roll dough and press it evenly into the bottom of a 9-by-13-inch baking dish pinching the seams together if necessary.
Using a hand mixer, beat together the cream cheese, vanilla, egg, 1/2 teaspoon cinnamon and 1 1/2 cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
Spread the cream cheese mixture evenly over the dough with a rubber spatula.
Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
Pour the butter over the top of the dough and spread to coat.
Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
Bake until the dough is cooked through and puffed up, about 50 minutes.
Allow to cool for 30 minutes before cutting into 12 pieces.
Calories: 552, Carbohydrates: 48g, Protein: 7g, Fat: 39g, Saturated Fat: 21g, Cholesterol: 120mg, Sodium: 551mg, Potassium: 114mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1170IU, Calcium: 83mg, Iron: 0.9mg
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