Easy Sopapilla Cheesecake is a delightfully creamy and cinnamon-sugary dessert that’s layered with flaky crescent dough and a luscious cream cheese filling. It’s not heavy or overly sweet either.
I think it’s a perfect treat for any occasion, and if you’re not a fan of cinnamon, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & creamy dessert that’s not overly complicated, you’ve come to the right place. When you make this easy cheesecake with its pillowy layers and a touch of honey, you get the perfect balance of simplicity and flavor. The addition of a buttery cinnamon-sugar topping just sends it over the top. I’ve really been in the mood for some comforting baking, and this dreamy cheesecake reminds me of cozy family gatherings. Not a fan of cinnamon? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed:
- 9×13 inch baking dish
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Small saucepan (optional, for melting butter)
Ingredients:
- 2 cans refrigerated crescent rolls
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 cup honey (optional, for drizzling)
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the Cream Cheese Filling:
- In a mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract.
- Use a hand mixer or stand mixer to beat the mixture until smooth and creamy.
- Layer the Crescent Dough:
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams together to seal any perforations.
- Add the Filling:
- Spread the cream cheese mixture evenly over the crescent dough layer.
- Top with More Dough:
- Unroll the second can of crescent roll dough and lay it over the cream cheese layer, again pinching seams together.
- Add the Topping:
- Pour the melted butter over the top layer of crescent dough, spreading it evenly.
- In a small bowl, mix the remaining 1/2 cup of sugar and 1 tablespoon of ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the melted butter.
- Bake the Cheesecake:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are slightly puffed.
- Cool and Serve:
- Remove from the oven and let cool in the baking dish. Drizzle with honey if desired.
- Cut into squares and serve either warm or chilled.
This Easy Sopapilla Cheesecake is the perfect blend of creamy cheesecake and sweet, flaky pastry, making it a delightful and easy-to-make dessert for any occasion. Enjoy!
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