Easy Sopapilla Cheesecake Recipe

Name: Easy Sopapilla Cheesecake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 (8 ounce each) can refrigerated crescent rolls (divided); 4 (8 ounce each) box cream cheese (at room temperature); 3 tsp vanilla extract; 2 large eggs; 2 ½ tsp cinnamon (divided); 1 ¾ cups granulated sugar (divided); 4 tbsp unsalted butter (melted and cooled slightly)

Inspired by the Mexican pastry, this easy Sopapilla Cheesecake Bar recipe is simple and quick with a crispy, cinnamony topping.

⏱ 60 min 🔨 Prep 10min 🔥 Cook 50min 📊 Medium 🍽 12 servings ⭐ 5.0 (36) 👁 10

Ingredients

12 servings

2 (8 ounce each) can refrigerated crescent rolls (divided)
4 (8 ounce each) box cream cheese (at room temperature)
3 tsp vanilla extract
2 large eggs
2 ½ tsp cinnamon (divided)
1 ¾ cups granulated sugar (divided)
4 tbsp unsalted butter (melted and cooled slightly)

Instructions

Preheat to 350°F.
Unroll one can of crescent roll dough and press it evenly into the bottom of a 9x13" baking dish pinching the seams together if necessary.
Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
Spread the cream cheese mixture evenly over the dough with a rubber spatula.
Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
Pour the butter over the top of the dough and spread to coat.
Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
Bake until the dough is cooked through and puffed up, about 50 minutes.
Allow to cool for 30 minutes before cutting into 12 pieces.