Cheesecake Sopapillas
Indulge in the irresistible fusion of creamy cheesecake and flaky pastry with these Cheesecake Sopapillas, a crowd-pleasing dessert with a touch of cinnamon-sugar magic. This easy recipe layers silky cream cheese filling between buttery crescent roll dough, then tops it off with melted butter, a generous sprinkle of cinnamon and sugar, and a golden-brown bake. Perfectly sweet with just the right amount of crunch, these sopapillas are elevated further by optional garnishes like a drizzle of honey or a dusting of powdered sugar. With just 15 minutes of prep and a dash of pantry staples, this baked treat is your answer to effortless dessert decadence. Whether for a holiday gathering or a weeknight indulgence, these Cheesecake Sopapillas are sure to impress!
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 1.5 cups Granulated sugar
- 2 tsp Vanilla extract
- 0.5 cups Butter, melted
- 16 oz Crescent roll dough
- 1 tbsp Cinnamon
- 2 tbsp Powdered sugar (optional, for garnish)
- 2 tbsp Honey (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.
In a medium bowl, beat the cream cheese, 1 cup of granulated sugar, and vanilla extract together with a hand mixer until smooth and creamy. Set aside.
Unroll one package of crescent roll dough and press it into the bottom of the prepared baking dish to create an even layer. Pinch any perforations together to seal.
Spread the cream cheese mixture evenly over the dough layer in the baking dish.
Unroll the second package of crescent roll dough and lay it on top of the cream cheese mixture, pressing it gently to cover completely. Again, pinch any perforations together if needed.
Pour the melted butter evenly over the top layer of dough.
In a small bowl, mix the remaining 0.5 cup of granulated sugar with the cinnamon. Sprinkle the mixture evenly over the melted butter.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the cheesecake sopapillas cool for at least 30 minutes or until set. Refrigerate for a firmer texture if desired.
Once cooled, slice into squares. Optionally, garnish with powdered sugar and drizzle with honey before serving.
Nutrition Facts
Calories |
5429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.8 g | 427% | |
| Saturated Fat | 184.6 g | 923% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 560.3 g | 204% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 416.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 546 mg | 42% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
