Sopapilla Cheesecake
Layers of flaky pastry, creamy cheesecake and a delicious cinnamon mixture make this Sopapilla Cheesecake Recipe the best. Slice into bars and serve this at parties for an easy dessert everyone will enjoy.
Servings: 9
Calories: 734kcal
Ingredients
- 2 cans refrigerated crescent rolls divided (8 oz)
- 4 packages cream cheese at room temperature (8 oz)
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ½ teaspoons ground cinnamon divided
- 1 ¾ cups sugar divided
- 4 Tablespoons unsalted butter melted
Instructions
- * Preheat to 350°F. Unroll one can of crescent roll dough and press it evenly into the bottom of a 9x13" baking dish pinching the seams together
- * Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ 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
- * 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.
Nutrition
Calories: 734kcal | Carbohydrates: 64g | Protein: 9g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 161mg | Sodium: 734mg | Potassium: 153mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1562IU | Calcium: 111mg | Iron: 1mg
