Inspired by the classic New Mexican dessert, this Sopapilla Cheesecake features a creamy cheesecake filling nestled in a flaky crescent roll dough with a cinnamon sugar topping.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 16
Ingredients
For the Cheesecake
24ounces(680g)cream cheese, softened to room temperature
1cup(200g)granulated sugar
½cup(113g)sour cream, at room temperature
2teaspoonsvanilla extract
2large eggs, room temperature, lightly beaten
28-ounce packages crescent roll sheets
For the Topping
½cup(100g)granulated sugar
1tablespoonground cinnamon
½cup(120g)unsalted butter, melted and cooled slightly
Instructions
Make the Cheesecake
Preheat the oven to 350°F. Grease a 9×13 baking pan with nonstick cooking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer beat the cream cheese and sugar together until completely smooth and creamy, about 3 minutes.
Add the sour cream and vanilla, and beat on low speed until smooth.
Using a silicone spatula, gently stir in the eggs just until combined.
Unroll one package of crescent roll dough into the prepared pan and press it down to fully cover the bottom.
Spread the filling over the sheet of dough into a smooth layer.
Place the second sheet of crescent roll dough on top, making sure to fully cover the cheesecake filling.
Make the Topping
Stir the sugar and cinnamon in a small bowl 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. Refrigerate for at least 3 hours before serving.
Notes
Cream cheese: Use full-fat brick-style cream cheese.
Crescent roll sheets: These are seamless crescent roll dough sheets. If you can't find them, use the 8-count original crescent roll dough.
How to Store: Cover tightly and keep refrigerated for up to 4 days. Or freeze for up to 3 months. Thaw overnight in the refrigerator.