Indulge in the ultimate dessert experience with this easy Sopapilla Cheesecake recipe that’s perfect for any occasion! This sweet, flaky, and creamy treat combines the best of sopapillas and cheesecake, creating a dessert that’s sure to impress. Whether you’re bringing it to a potluck dinner or enjoying it at home, this recipe is a crowd-pleaser that smells amazing while baking and tastes even better. Follow our step-by-step guide to create this irresistible dessert that’s both simple and stunning!
Ingredients
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups white sugar
- 1 ½ teaspoons vanilla extract
- 2 (8 ounce) cans crescent roll dough
- ½ cup melted butter
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ cup sliced almonds
How to Make Sopapilla Cheesecake
Preheat your oven to 350°F (175°C). In a mixing bowl, beat the softened cream cheese with 1 ½ cups of sugar and vanilla extract until smooth and creamy. Unroll the crescent roll dough and use a rolling pin to shape each piece into a 9×13-inch rectangle. Press one piece of dough into the bottom of a 9×13-inch baking dish.
Spread the cream cheese mixture evenly over the dough layer. Cover with the second piece of crescent dough, ensuring it’s evenly distributed. Drizzle the melted butter over the top layer, then mix the remaining ½ cup of sugar with ground cinnamon and sprinkle it over the cheesecake along with the sliced almonds.
Bake in the preheated oven for 45 minutes or until the crescent dough is golden brown and puffed. Allow the cheesecake to cool completely in the pan before cutting into 12 squares. Serve and enjoy this decadent dessert that’s sure to become a family favorite!
