Sopapilla Cheesecake

4.68 from 28 votes

This sopapilla cheesecake is made from a light and airy crescent roll dough, a delicious cream cheese filling, and a cinnamon sugar topping.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Mexican

Servings: bars

Author: Isabel Orozco-Moore

Ingredients

nonstick cooking spray or oil, for greasing
16 ounces cream cheese, room temperature
⅔ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅛ teaspoon fine salt
2 (8-inch) tubes refrigerated crescent roll dough
2 tablespoons unsalted butter, melted

For the cinnamon sugar topping

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray or grease with cooking oil.
Make the cinnamon sugar topping by mixing together the sugar and ground cinnamon in a small bowl. Set aside.
Add the cream cheese, sugar, eggs, vanilla extract, and salt to a large mixing bowl. Using a hand or stand mixer, mix together all the ingredients until mostly smooth.
Open one can of crescent roll dough and lay it into the prepared baking dish, making sure to stretch it to reach all the edges of baking dish. Pinch together the perforations of the dough with your fingers so that it's sealed and makes one solid sheet. Do the best you can - if there are still a few holes here and there, it's okay.
Spread the cream cheese mixture in an even layer on top of the dough.
Open the second can of crescent roll dough, lay it out on a sheet of parchment paper and pinch together the perforations just like the first can of dough. Remove the dough from the parchment paper and place it on top of the cream cheese seam side down.
Brush the top with melted butter and sprinkle with prepared cinnamon sugar. Bake for about 30 minutes, until dough is golden and cooked through. Let cool and slice into 12 bars.

Video

Notes

To make a small batch, halve all the ingredients and assemble it in a 9×9-inch pan. Half of one crescent roll dough tube can be placed on the bottom and the other half on top.

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