Fun & Easy Sopapilla Cheesecake Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
30 minutes
Servings:
12 servings
Ingredients
  • 3 (8-ounce) packages cream cheese, softened
  • 1 ¼ cups granulated sugar, divided
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 (8-ounce) cans crescent sheets
  • 2 tablespoons butter, melted
  • ¼ teaspoon ground cinnamon
Directions
  1. Preheat the oven to 350 F.
  2. Cut two 9x13-inch sheets of parchment paper and use one sheet to line a 9x13-inch baking pan.
  3. In a medium bowl, beat the cream cheese and 1 cup of sugar for 2 to 3 minutes until light and fluffy.
  4. Add one egg at a time, mixing between each addition until smooth.
  5. Beat in the vanilla and salt, then set aside.
  6. Open and unroll one can of crescent sheets and lay the sheet onto the prepared baking pan, gently stretching it to reach the edges.
  7. Pour the cheesecake batter on top and spread it evenly to coat.
  8. Unroll the remaining can of crescents onto the final piece of parchment paper and stretch it to cover.
  9. Flip it onto the cheesecake batter, pressing lightly to adhere, then remove the parchment.
  10. Brush the sheet with melted butter.
  11. Mix to combine the remaining ¼ cup sugar with cinnamon and sprinkle it evenly over the sheet.
  12. Bake for 30 to 35 minutes until golden brown.
  13. Transfer the cake to a rack to cool for 1 hour at room temperature, then refrigerate it for at least 1 hour (or overnight).
  14. Slice the cooled cake into 12 squares.