⭐ Sopapilla Cheesecake Recipe

This irresistible Sopapilla Cheesecake is a crowd-pleaser at every potluck or party. With layers of flaky crescent dough, a creamy cheesecake center, and a buttery cinnamon-sugar topping, it’s as heavenly as it sounds!

Ingredients

• 3 packages (8 oz each) cream cheese, softened

• 1 ½ cups white sugar

• 1 ½ teaspoons vanilla extract

• 2 cans (8 oz each) crescent roll dough

• ½ cup melted butter

• ½ cup white sugar (for topping)

• 1 teaspoon ground cinnamon

• ¼ cup sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C).

2. Prepare the filling: In a large bowl, beat the softened cream cheese with 1½ cups of sugar and vanilla extract until smooth and creamy.

3. Roll out the dough: Unroll the crescent roll dough and use a rolling pin to shape each can into a 9×13-inch rectangle.

4. Assemble the base: Press one rectangle of dough into the bottom of a 9×13-inch baking dish.

5. Spread the filling: Evenly spread the cream cheese mixture over the dough.

6. Top it off: Place the second rectangle of dough over the cream cheese layer.

7. Add the topping:

   • Drizzle melted butter evenly over the top layer.

   • In a small bowl, mix the remaining ½ cup of sugar with cinnamon.

   • Sprinkle this cinnamon sugar over the butter.

   • Add sliced almonds on top for crunch.

8. Bake for about 45 minutes, or until the top is golden brown and puffed.

9. Cool completely before cutting into 12 squares.

Tips

• For extra indulgence, drizzle with honey just before serving.

• Best served slightly chilled or at room temperature.

• Can be made a day ahead and stored in the refrigerator.

Make It Your Own!

Want a twist? Try adding:

• A layer of apple pie filling under the cheesecake for a fall-inspired version.

• A handful of chocolate chips into the cream cheese mixture.

• A sprinkle of powdered sugar just before serving for a bakery-style finish.

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !