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Best Sopapilla Cheesecake Ever: 10 Years of Perfected Bliss

Best Sopapilla Cheesecake Recipe Ever
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Discover the ultimate recipe for Best Sopapilla Cheesecake Ever, combining creamy cheesecake with a crispy, cinnamon-sugar crust.

Ingredients

Scale
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Unroll one can of crescent roll dough and press it into the bottom of a 9×13 inch baking dish.
  3. In a medium bowl, mix together cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread this mixture over the crescent roll dough in the baking dish.
  4. Unroll the second can of crescent roll dough and layer it over the cream cheese mixture.
  5. Pour melted butter over the top layer of dough. In a small bowl, mix together 1/2 cup sugar and cinnamon, then sprinkle this mixture over the butter.
  6. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and crisp.
  7. Allow to cool slightly before serving. Enjoy your Best Sopapilla Cheesecake Ever!

Notes

  • Ensure cream cheese is at room temperature for easier mixing.
  • Let the cheesecake cool before cutting into squares for cleaner slices.
  • Store leftovers in the refrigerator, covered, for up to 5 days.

Nutrition

Find it online: https://richfeast.com/best-sopapilla-cheesecake-recipe-ever/