A sopapilla is a fried pastry covered in cinnamon and traditionally dipped in honey. Here's a twist on the classic dessert.
This easy sopapilla cheesecake recipe is creamy, sweet and a luscious ending to dinner – or served with coffee or tea.
Cuisine: American/Mexican
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Ingredients
- 2 cans (8 ounces each) refrigerated crescent rolls
- 2 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups sugar (divided)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
- honey, for serving (optional)
Here's how to make it:
- Coat a 13x9-inch baking pan with nonstick cooking spray. Unroll one can of crescent rolls and press them into the bottom of the pan.
- Combine the cream cheese, 1 cup of the sugar and vanilla in a bowl. Mix until well combined. Spread over the crescent rolls.
- Unroll the other can of crescent rolls. Press the perforations together to create the top crust. Place it over the cream cheese.
- Pour the melted butter over the top of the cheesecake to cover completely.
- Combine the remaining 1/2 cup sugar and cinnamon. Sprinkle it over the cheesecake.
- Bake in a preheated 350-degree F oven for about 25 minutes, or until crust is lightly browned. Remove and allow to cool before placing it in the refrigerator to chill completely. Serve with honey, if desired.
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