Sopapilla Cheesecake Dessert

Here’s a crowd-pleasing, cinnamon-sugar-topped Sopapilla Cheesecake Dessert — a rich, creamy cheesecake layered between buttery crescent dough, inspired by the fried sopapillas of New Mexican cuisine. It’s easy, indulgent, and perfect for parties or potlucks.

🍰 Sopapilla Cheesecake Dessert

Serves: 12
Prep Time: 15 min
Bake Time: 30–35 min
Cool Time: At least 1 hour

🧂 Ingredients:

For the Layers:

• 2 cans (8 oz each) refrigerated crescent roll dough
  (or crescent dough sheets)

• 2 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

For the Topping:

• ½ cup (1 stick) unsalted butter, melted

• ½ cup granulated sugar

• 1–2 tsp ground cinnamon

• Optional drizzle: Honey or caramel

🥣 Instructions:

1. Preheat the oven to 350°F (175°C).

   • Lightly grease a 9×13-inch baking dish.

2. Prepare the base layer:

   • Unroll one can of crescent dough and press it into the bottom of the baking dish. Seal any seams.

3. Make the cheesecake filling:

   • In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy.

   • Spread evenly over the dough layer in the pan.

4. Add the top layer:

   • Unroll the second can of crescent dough and carefully lay it over the cheesecake mixture. Press lightly to smooth.

5. Add topping:

   • Pour melted butter over the top layer.

   • In a small bowl, mix cinnamon and sugar. Sprinkle evenly over the buttered dough.

6. Bake:

   • Bake for 30–35 minutes, until the top is golden brown and slightly puffed.

   • Let cool at room temperature for 30–60 minutes, then refrigerate for at least 1 hour to set.

7. Serve:

   • Slice into squares and serve chilled or at room temp.

   • Drizzle with honey or caramel for a traditional sopapilla touch.