This Sopapilla Cheesecake combines the irresistible flavors of a Mexican sopapilla with a creamy cheesecake filling, all nestled between layers of flaky crescent roll dough. Baked until golden and bubbly, then topped with cinnamon sugar and almonds, it’s an easy-to-make dessert that’s sure to impress and satisfy any sweet craving.

Sopapilla Cheesecake

Ingredients:

Instructions:

1. Preheat Oven & Prep Cream Cheese Filling: Preheat an oven to 350°F (175°C). In a bowl, beat the 3 (8 ounce) packages of softened cream cheese with 1 ½ cups of white sugar and 1 ½ teaspoons of vanilla extract until the mixture is smooth and creamy.
2. Prepare Dough Layers: Unroll the 2 (8 ounce) cans of crescent roll dough. Use a rolling pin to gently shape each piece of dough into a 9×13 inch rectangle. Press one piece of the crescent roll dough into the bottom of a 9×13 inch baking dish, ensuring it covers the base evenly.
3. Assemble Layers: Evenly spread the prepared cream cheese mixture over the crescent roll dough in the baking dish. Carefully cover the cream cheese layer with the remaining piece of crescent roll dough, stretching it gently to cover the entire surface.
4. Add Topping: Drizzle the ½ cup of melted butter evenly over the top layer of the crescent dough. In a small bowl, stir the remaining ½ cup of white sugar together with the 1 teaspoon of ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the top of the cheesecake. Finally, sprinkle the ¼ cup of sliced almonds over the cinnamon sugar.
5. Bake: Bake in the preheated oven for about 45 minutes, or until the crescent dough has puffed up and turned a beautiful golden brown, and the cheesecake filling is set.
6. Cool & Serve: Cool the Sopapilla Cheesecake completely in the pan before attempting to cut it. Once cooled, cut into 12 squares and serve.

Enjoy this deliciously unique Sopapilla Cheesecake!