sopapilla cheesecake recipe

This cheescake is wonderful served at room temperature.

Sopapilla Cheesecake

butter, heated until just melted

sugar

cinnamon

cheese,

white sugar

vanilla extract

tubes crescent rolls

Preheat oven to 350F.

Using a stand mixer, beat together all filling...

Using a stand mixer, beat together all filling ingredients until smooth.

Unroll one tube of crescent rolls and place...

Unroll one tube of crescent rolls and place on the bottom of a 13x9 inch baking dish, crimping seams together. Spread cream cheese mixture over crescent roll dough. Unroll second tube of crescent rolls and place over cream cheese, pinching seams together.

Mix together melted butter, sugar and cinnamon. Pour...

Mix together melted butter, sugar and cinnamon. Pour over crescent rolls in baking dish and gently spread to cover completely.

Bake for 30 minutes or until browned and...

Bake for 30 minutes or until browned and cooked through (butter topping should be almost "dry" when done). Remove from oven and allow cheesecake to come to room temperature (if you can wait that long)! Drizzle with honey and serve.

Sopapilla Cheesecake takes everything we love about the classic New Mexican dessert and marries it with creamy cheesecake and a flaky crust for a quickly disappearing and crowd-friendly dessert. Serve warm for the best flavor, and top with honey, berries, or whipped cream if desired!

(8-ounce 226 grams) cans refrigerated crescent rolls

(8-ounce 226 grams) blocks cream cheese (softened)

sugar (divided (250 grams))

egg (room temperature)

unsalted butter (melted (85 grams))

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.

Unroll one package of crescent rolls into the bottom of the baking dish, stretching and pressing to the edges of the pan. Pinch the perforated seams together so the filling doesn’t leak through the bottom of the crust, if needed.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ¾ cup of sugar, egg, and vanilla together on medium speed until creamy and combined, about 2 minutes. Stop and scrape down the sides of the bowl as needed.

Spread the cream cheese mixture evenly over the top of the dough.

Unroll the other package of crescent rolls onto a lightly floured surface. Pinch the seams together. Lightly flour the top and use a rolling pin to roll it into a 9x13-inch rectangle. Carefully roll the dough up onto the rolling pin, then unroll it over the cream cheese layer. (Pinch any seams together that may have come apart.) Brush the top dough sheet with melted butter.

In a small bowl, stir together the remaining ½ cup of sugar and the cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

Bake for 30 minutes, until the crust is puffed and golden brown and the cheesecake filling jiggles just slightly when gently shaken. Let cool for 30 minutes before serving warm with a drizzle of honey, if desired. Leftovers should be cooled completely, covered with plastic wrap, and refrigerated for up to 5 days.

This Pumpkin Sopapilla Cheesecake recipe features a blend of sweetened cream cheese and spiced pumpkin puree, between layers of a cinnamon-sugar crust!

Pumpkin Sopapilla Cheesecake

granulated sugar (, divided)

pumpkin pie spice

cream cheese (, softened)

pumpkin puree

tubes refrigerated crescent roll sheets

unsalted butter (, melted)

honey

Preheat an oven to 350 degrees F. Coat a 9x13-inch baking dish with nonstick cooking spray.

In a small bowl, stir together 1/4 of sugar with 1 teaspoon pumpkin pie spice. Set aside.

In a large bowl with an electric mixer, beat 2, 8 ounces packages softened cream cheese until smooth, scraping down the sides of the bowl if necessary.

Add in 1 cup canned pumpkin puree, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla; beat to combine. Set aside.

Unroll 2, 8 ounce tubes of crescent roll dough sheets; gently press one of them into the bottom of the prepared baking dish. (If using perforated crescent roll dough, pinch the seams together to seal completely.)

Using a spatula, evenly spread the pumpkin-cream cheese mixture on top of the dough, then cover with the other roll of crescent dough, sealing the seams.

Brush the top all over with 3 tablespoons melted unsalted butter. Then sprinkle the pumpkin spice-sugar mixture all over the melted butter to cover.

Bake in the preheated oven for about 30-35 minutes or until the crescent dough has puffed and turned golden brown, and bars appear set when gently shaken.

Remove from oven and drizzle evenly with a 1/4 cup honey.

Cool for at least 1 hour in the pan, then chill for at least 3 hours (or overnight) before cutting into 12 bars.

Top 3 sopapilla cheesecake recipe recipes from across the web

The most viewed sopapilla cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sopapilla Cheesecake

Sopapilla Cheesecake

Pumpkin Sopapilla Cheesecake

Top 3 sopapilla cheesecake recipe recipes from across the web

The most viewed sopapilla cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sopapilla Cheesecake

Sopapilla Cheesecake

Pumpkin Sopapilla Cheesecake

The most viewed sopapilla cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine