Sopapilla Cheesecake is SO EASY and SO TASTY!! Once you make it you'll keep it in your favorites list (and everyone who tries it will ask for the recipe).
I am so in love with this Sopapilla Cheesecake I don't even know where to start.
I've been making a version of this for years but with a layer of seedless raspberry jam, less cinnamon and no drizzled honey. It's just so perfectly simple yet such a treat that I can't help but make it all the time. And, since Cinco de Mayo (also my Mom's birthday, that lucky lady!) is less than a week away, I decided to tweak the recipe just a bit to transform it from Raspberry Cheesecake to Sopapilla Cheesecake.
I rarely use crescent roll dough in my cooking and baking but, whenever I do, I always wonder why not? There are so many great crescent roll recipes out there and they're so easy to keep on hand for a delicious treat. This Sopapilla Cheesecake may not be as upscale as your typical cheesecake made with a springform pan and looking so perfectly round and smooth, but I promise you that the flavor will knock your socks off!
This easy Sopapilla Cheesecake recipe will be perfect if you're throwing a Cinco de Mayo party since it's also perfect for feeding a crowd. Sometimes I'll even make two full pans just to be sure I have enough. Or just bring one along if you're attending a party somewhere else; Sopapilla Cheesecake is perfect for that because it's best served at room temperature!
I used the Truvia® Brand Baking Blend to cut down on the sugar. I opted for regular ol' sugar for the topping though as it adds a nice crunch. Whenever I can, though, I always like to use the Truvia Baking Blend since it tastes the same but cuts down big time on the calories! Whichever way you choose to make it, I know you and your family will love this one!
- 2 tubes crescent rolls
For the filling:
- 3 8 ounce packages cream cheese, softened
- 1/2 cup Truvia Baking Blend, or 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup butter, heated until just melted
- 3/4 cup sugar
- 1 teaspoon cinnamon
- Drizzle with honey, if desired.
- Preheat oven to 350F.
- Using a stand mixer, beat together all filling ingredients until smooth.
- Unroll one tube of crescent rolls and place on the bottom of a 13x9 inch baking dish, crimping seams together. Spread cream cheese mixture over crescent roll dough. Unroll second tube of crescent rolls and place over cream cheese, pinching seams together.
- Mix together melted butter, sugar and cinnamon. Pour over crescent rolls in baking dish and gently spread to cover completely.
- Bake for 30 minutes or until browned and cooked through (butter topping should be almost "dry" when done). Remove from oven and allow cheesecake to come to room temperature (if you can wait that long)! Drizzle with honey and serve.
Amount Per Serving:Calories: 269 Saturated Fat: 11g Cholesterol: 57mg Sodium: 330mg Carbohydrates: 18g Sugar: 10g Protein: 3g