Sopapilla Cheesecake
The ultimate comfort food, Sopapilla Cheesecake combines creamy layers of cream cheese in a flaky, buttery crust. This easy dessert will satisfy your sweet tooth and is perfect for any occasion. Enjoy it warm or chilled, and make it tonight!
Equipment
- 9 x 13-inch baking pan
- Hand Mixer
- Mixing Bowl
Ingredients
- 2 cans refrigerated crescent roll sheets divided – if you can find seamless dough sheets that's ideal but crescent rolls can be used too.
- 1.5 teaspoons ground cinnamon
- 1.25 cups granulated sugar divided
- 24 ounces cream cheese at room temperature
- 2 teaspoons pure vanilla extract (10ml)
- 0.25 cup salted butter melted
Instructions
- Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- Lightly spray a 9×13 inch baking pan, then unroll one of the crescent roll sheets and press it in the bottom of the pan, pressing the seams together.
- In a small bowl, combine ¼ cup of granulated sugar with the ground cinnamon and set aside.
- In a mixing bowl using a hand mixer, beat the cream cheese with vanilla extract, and 1 cup of granulated sugar until well combined.
- Transfer the mixture and spread it over the crescent rolls.
- Unroll the remaining can of crescent rolls, press the seams together and layer it over the cream cheese layer.
- Drizzle the top with melted butter then sprinkle with the cinnamon sugar.
- Bake uncovered for 30-40 minutes until it’s slightly golden brown. Cool for at least 30 minutes before slicing.
Notes
- For extra sweetness: drizzle the bars with honey after they’ve cooled.
- Some similar recipes: call for an egg to be mixed into the cream cheese. I don’t find it necessary, but you can add it if you prefer your filling to be richer.
- To Store: Keep these cheesecake bars in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.