Add to Collection
Go to Collections
Sopapilla Cheesecake – an embarrassingly easy to make cheesecake that's ridiculously delicious and will totally blow your mind.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
For the Cheesecake
- 2 packages cream cheese (8 oz each)
- 3/4 cup sugar granulated
- 1 egg
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 packages Pillsbury crescent rolls (8 in each)
For the Topping
- 3 tbsp butter unsalted, melted
- 1/4 cup sugar granulated
- 1 tbsp ground cinnamon
Preheat your oven to 350 F degrees.
Add the cream cheese and 3/4 cup sugar to the bowl of your mixer and mix until smooth, about 3 minutes. Add the egg, vanilla extract, salt and mix for another 2 minutes until the mixture is smooth and creamy and there are no lumps.
Unroll one package of crescent rolls into a 9x13 inch baking pan and line the bottom with the crescent dough.
Pour the cream cheese mixture over the bottom crescent layer, spreading it evenly over the entire surface.
Unroll the other package of crescent rolls and stretch it carefully over the filling.
Brush the melted butter over over the top.
In a smaller bowl combine the 1/4 cup granulated sugar and the cinnamon, then sprinkle over the top of the cheesecake.
Bake for 30 minutes or until golden brown.
Serve it by drizzling some honey or chocolate syrup over the top.
You can serve this warm or chilled. If refrigerating, cover with a plastic wrap.
You can use puff pastry dough in place of crescent dough.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Calories: 305kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 502mg | Potassium: 98mg | Sugar: 22g | Vitamin A: 315IU | Calcium: 65mg | Iron: 0.6mg