Description
Sopapilla Cheesecake (also known as Churro Cheesecake) combines flaky crescent dough, a creamy cheesecake filling, and a sweet cinnamon-sugar topping for a delicious, easy-to-make dessert. Inspired by the flavors of churros, this treat is perfect for any occasion, offering a rich, comforting dessert with minimal effort. It’s a guaranteed crowd-pleaser!
Ingredients
For the Cheesecake:
2 8-ounce cans (450 g) refrigerated crescent roll sheets (seamless dough sheets preferred)
1 ½ teaspoons ground cinnamon
1 ¼ cups (250 g) granulated sugar, divided
24 ounces (680 g) cream cheese, at room temperature
2 teaspoons pure vanilla extract
¼ cup (56 g) salted butter, melted
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper for easy removal.
-
Unroll one can of crescent dough and press it into the bottom of the prepared dish, pinching the seams together.
-
In a small bowl, mix 1 teaspoon cinnamon and ½ cup granulated sugar. Sprinkle half over the dough.
-
In a large bowl, beat cream cheese, vanilla, and remaining ¾ cup sugar until smooth.
-
Spread the cream cheese mixture over the cinnamon-sugar dough layer.
-
Unroll the second can of dough and place it on top of the cream cheese. Pinch the seams to seal.
-
In a small bowl, mix ½ teaspoon cinnamon with ¼ cup sugar. Brush the dough with melted butter and sprinkle the cinnamon-sugar mix over the top.
-
Bake for 30-35 minutes, until the dough is golden and the filling is set.
-
Let cool to room temperature, then refrigerate for 2 hours.
-
Slice and serve!
Notes
For a fall twist, add 1 teaspoon pumpkin pie spice to the cream cheese mixture.
Add fresh berries for a refreshing touch.
For a nutty flavor, mix crushed pecans or walnuts into the dough base.
Drizzle caramel sauce over the top before serving for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
