Here’s a fusion dessert that has all the fun! Sopapilla Cheesecake has the interior of a creamy, smooth, rich cheesecake. On the outside, the crust is a buttery, flaky sopapilla sprinkled with cinnamon sugar and drizzled with honey and chocolate syrup. In other words, it is impossible to pass up Sopapilla Cheesecake. It’s too delicious to ignore!
IngredientsFor the cheesecake: • 24 ounces cream cheese • 3/4 cup granulated sugar • 1 egg • 1 teaspoon vanilla extract • 1/8 teaspoon salt • 2 (8 ounce) packages refrigerated crescent roll dough For the topping: • 3 tablespoons unsalted butter, melted • 1/4 cup granulated sugar • 1 tablespoon ground cinnamon • honey, optional, for drizzling • chocolate syrup, optional, for drizzling
Preheat the oven to 350 F degrees.
Line a 9x13-inch baking tray with parchment paper.
Mix the cream cheese in a mixing bowl and combine until the cream cheese is softened and smooth.
Add in the 3/4 cup of the sugar, the egg, the vanilla extract, and the salt and mix until it is smooth, creamy, and has no lumps, about 3 minutes.
Unroll 1 package of the crescent rolls on the prepared baking tray, creating an even layer. Pinch the seams of the crescent rolls closed.
Pour the cream cheese mixture over the crescent layer, spreading it out evenly over the surface and making sure that there is no crescent roll showing.
Unroll the remaining package of the crescent rolls and stretch it carefully over the filling. You should have something that looks like a large sandwich.
Brush the melted butter all over the top to the crescent roll.
In a smaller mixing bowl, combine together the remaining 1/4 cup of the granulated sugar and the cinnamon.
Sprinkle the cinnamon sugar mixture over the top of the cheesecake.
Bake the dessert until it is golden brown on top, about 30 minutes.
Allow the cheesecake to cool before chilling the dish in the fridge for at least 2 hours before slicing it.
Serve the cheesecake by drizzling the honey or chocolate syrup over the top and slicing.