Sopapilla Cheesecake Recipe
Sopapilla cheesecake has all of the flavors of fried dough and creamy cheesecake combined to make this decadent Mexican treat!
Servings: 12
Ingredients
- 2 8 ounce cans refrigerated crescent rolls
- 2 8 ounce packages cream cheese, softened
- 1 3/4 cup sugar divided
- 1 teaspoon vanilla extract
- 1/2 cup butter softened
- 1 teaspoon cinnamon
- 1/4 cup honey
Instructions
- Preheat the oven to 350°F and spray a 9 x 13 baking dish with cooking spray. Open one of the packages of crescent rolls, unroll the dough, and flatten it in the bottom of the baking dish.
- In a medium bowl, beat together the cream cheese with 1 cup of sugar and the vanilla until creamy and smooth. Spread the cream cheese mixture over the crescent roll layer. Unroll the other package of crescent roll dough and place it over the top of the cream cheese layer.
- In a small bowl, beat together the butter, cinnamon, and remaining 3/4 cup of sugar. Spread the butter mixture over the top of the crescent roll dough.
- Bake for 30-35 minutes, until puffed up and golden brown on top. Remove from the oven and drizzle with honey, then let cool completely before slicing and serving.
Video
Nutrition
Calories: 465kcal | Carbohydrates: 52g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 486mg | Potassium: 56mg | Fiber: 1g | Sugar: 40g | Vitamin A: 744IU | Calcium: 41mg | Iron: 1mg