Rating: 5 stars
2623 Ratings
  • 5 star values: 2226
  • 4 star values: 278
  • 3 star values: 79
  • 2 star values: 19
  • 1 star values: 21

This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews!

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
12
Yield:
12 cheesecake squares
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

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  • Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.

  • Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.

  • Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.

  • Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.

  • Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.

Tips

The magazine version of this recipe uses 1 1/2 cups sugar and 1/3 cup butter.

Nutrition Facts

481 calories; protein 5.6g; carbohydrates 50.8g; fat 28.7g; cholesterol 61.4mg; sodium 458.7mg. Full Nutrition
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