I absolutely love the sopapillas. Sopapillas are basically light and fluffy fried dough that’s been rolled in cinnamon sugar. They are amazingly delicious when drizzled with honey! Around here we jokingly call them sofa pillows. This decadent sopapilla cheesecake recipe features a rich filling, an easy crescent roll crust, and a buttery cinnamon-laced topping that makes it impossible to resist.
My Grandma actually made these when she visited us years ago and I’ve been making them her way ever since!
This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews.
Ingredients
▢2 (8 ounce) refrigerated tubes crescent rolls (or crescent roll dough sheets)
▢2 (8 ounce) packages cream cheese, softened
▢1 cup sugar
▢1 teaspoon vanilla extract
▢4 Tablespoons salted butter, melted
▢½ cup granulated sugar
▢1 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F.
Spray a 9 x 13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
Unroll one tube of crescent rolls and layer at the bottom of pan, pressing seams together (unless you are using the crescent roll dough sheets.
In a medium bowl, beat cream cheese, sugar and vanilla extract until blended.
Spread cream cheese mixture over bottom layer of crescent rolls.
Layer remaining crescent rolls on top, pressing seams together (again, not necessary when using crescent roll dough sheets.)
Drizzle the top with melted butter.
Sprinkle with sugar and cinnamon.
Bake uncovered for 30-40 minutes, until light golden brown