Best Sopapilla Cheesecake Recipe

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Best Sopapilla Cheesecake Recipe

Ingredients

• 4 packages  (8 ounces each) cream cheese  (softened)
• 1 cup  white granulated sugar 
• 1  egg  (room temperature)
• 1 teaspoon  vanilla extract 
• 1 teaspoon  ground cinnamon 
• 1/4 cup  flour  (optional)
• 2  8 ounces each cans refrigerated crescent rolls 

Butter Mixture:

• 1 cup  white sugar or light brown sugar 
• 1 tablespoon  ground cinnamon 
• 1/2 cup  unsalted butter  (melted and cooled to room temperature)

Garnish:

• 1/4 cup  honey  (optional)

Instructions

1. Preheat oven to 350F degrees.
2. Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Set aside.
3. Unroll one can of crescent roll dough, layer it onto the bottom of the pan, pressing seams together or use a rolling pin to shape it into 9x13 inch rectangle before adding it to the pan.
4. In a medium bowl, beat together cream cheese and white sugar until light and creamy, about 2-3 minutes on medium-high speed. Stop to scrape the sides and bottom of the bowl. NOTE: if you want to make a thinner cheesecake layer, you can use only 2-3 packages of cream cheese, I prefer it on the thicker side.
5. Add cinnamon, vanilla and egg, mix until blended. Add flour if you are looking for a denser texture. This cheesecake is very creamy.
6. Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.
7. Unroll remaining can of crescent roll dough, layer it on top of the cheesecake layer, try pressing seams together before adding it to the pan, or use a rolling pin to shape it into 9x13 inch rectangle before adding it to the pan.

Butter Mixture:

1. Mix brown sugar and cinnamon in a medium bowl. Set aside.
2. Drizzle the top crescent dough layer with the melted butter. Distribute evenly.
3. Sprinkle over the sugar and cinnamon mixture.
4. Bake, uncovered in the preheated oven for 30-40 minutes, until the crescent dough has puffed and turned golden brown. If you peak at the bottom layer, it should be a light golden color.
5. Cool completely in the pan before transferring to the refrigerator for at least 3 hours.
6. Cut into squares and serve drizzled with honey.

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