Sopapilla Cheesecake
Want cheesecake but can’t be bothered with making the crushed graham cracker or cookie crust? If yes, then enjoy this recipe for sopapilla cheesecake. The recipe uses a lot of handy shortcuts that will make the process of making cheesecake easier and quicker. Plus, the cheesecake has that delicious sopapilla flavor that makes it such an awesome treat. You can still satisfy your cheesecake craving even when you’re feeling too lazy to make the traditional cheesecake crust. Just have a couple of rolls of crescent roll dough and you’re good to go. And then, give your cheesecake an awesome sopapilla touch with a butter-sugar topping.
Why You’ll Love This Recipe
This sopapilla cheesecake combines the creamy goodness of cheesecake with the flaky, buttery texture of crescent rolls. It’s quick to prepare, requires minimal ingredients, and delivers a delightful dessert experience with every bite. Perfect for when you need a delicious treat without spending hours in the kitchen.
Kitchen Equipment You’ll Need
- 13 x 9 x 2 baking dish
- Medium-sized mixing bowl
- Electric mixer or hand whisk
- Small mixing bowl
- Teaspoon
- Vegetable cooking spray
Ingredients
For the cheesecake filling:
- 16 oz. cream cheese, softened to room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
For the crusts:
- Two 8 oz. cans of refrigerated crescent roll dough
For the topping:
- ¾ cup sugar
- 1 tsp. cinnamon
- ½ cup butter, softened to room temperature
- ¼ cup honey
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Spray a 13 x 9 x 2 baking dish with vegetable cooking spray and set aside.
- In a medium-sized bowl, beat together the cream cheese, 1 cup of sugar, and vanilla extract until smooth. Set aside.
- Unroll one can of the crescent roll dough and lay it into the bottom of the prepared baking dish. Using your fingers, press the dough evenly into the bottom of the dish, joining any perforated sections to form a single sheet.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second can of crescent roll dough on a clean surface. Press the dough to join any perforated sections, then place it over the cream cheese mixture in the baking pan to cover completely.
- In a small bowl, combine the softened butter, ¾ cup of sugar, and cinnamon until thoroughly mixed.
- Using a teaspoon, evenly dot the cinnamon-sugar butter mixture over the top layer of crescent dough.
- Bake for approximately 30 minutes, or until puffed and golden brown. Keep an eye on it as ovens may vary.
- Remove from oven and drizzle with honey.
- Allow to cool completely before cutting and serving.
Tips for Success
- Ensure the cream cheese is fully softened for a smoother filling.
- Press the crescent dough thoroughly to seal any perforations and prevent gaps in the crust.
- Check the cheesecake a few minutes before the baking time is up to avoid over-baking.
Additional Tips and Variations
Try adding a hint of lemon zest to the cream cheese filling for a citrusy twist. You can also sprinkle chopped nuts over the top before baking for extra crunch.
Nutritional Highlights (Per Serving)
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 330mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 5g
Frequently Asked Questions (FAQ)
Can I use homemade crescent roll dough instead?
Absolutely! Homemade dough can add a nice personal touch, just ensure it’s rolled out to the correct size for your baking dish.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or warmed in the oven.
Can I freeze sopapilla cheesecake?
Yes, wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Conclusion
This Sopapilla Cheesecake is a delightful blend of creamy and flaky textures that is sure to please. Easy to make and incredibly delicious, it’s a must-try for any cheesecake lover. Give it a try and share your thoughts or variations with us. Enjoy!
