Sopapilla Cheesecake Recipe (Cinnamon’s Spark)

by Anne Carter

New Recipe

PREP TIME  - 15minutes  COOK TIME - 30minutes  RESTING TIME - 1hour  TOTAL TIME - 1hour  45minutes  COURSE - Dessert CUISINE - American SERVINGS - 10 CALORIES - 320 kcal

Sopapilla Cheesecake Recipe

– Baking Dish – Small Bowl – Large Bowl with Electric Mixer – Measuring Cups – Spatula – Tubes of Crescent Roll Dough Sheets – Pastry Brush – Oven – Refrigerator


– 2 tubes crescent roll dough sheets – 1 package cream cheese, softened – 1 cup sugar – 1 large egg – 1 tsp vanilla extract – Ground cinnamon – Melted butter – Honey


1. Heat your oven to 350 degrees F. 2. Coat a 9×13-inch baking dish with nonstick cooking spray. 3. In a small bowl, mix 1/4 of the sugar with cinnamon and set it aside. 4. Use an electric mixer in a large bowl to beat smooth the cream cheese. Add remaining sugar, egg, and vanilla, beat to combine, and set aside.


5. Unroll crescent roll dough sheets; press one into the baking dish. If using perforated dough, pinch seams to seal. 6. Spread the cream cheese mixture evenly on the dough, then cover with the second crescent roll dough. 7. Brush the top with melted butter and sprinkle the cinnamon-sugar mix all over.


8. Bake in the preheated oven for 30-35 minutes until golden brown and set when gently shaken. 9. Remove from the oven and drizzle evenly with honey 10.  Cool for at least 1 hour in the pan. Optionally, chill overnight for easier slicing, then bring to room temperature or rewarm before cutting into 12 bars.


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