If you got a thing for cheesecakes and spicy flavors, then y’all are going to fall head over heels for this Fun & Easy Sopapilla Cheesecake Recipe. This slice of heaven is perfect for any get-togethers, birthdays or maybe to sweeten up a dull day. It is a sweet, toothsome dish best served with a scoop of vanilla ice-cream or fresh cream for an enhanced flavor profile. With its creamy middle and sugary, crispy top with a hint of spice, this jazzed up cheesecake will be your new buddy. I promise ya!
The total prep time is 10 minutes, cook time is 35 minutes, so in just 45 minutes you can have this tongue-tingling dessert ready. This recipe has a total yield of about 16 servings, enough to make your party a hit or just a stash for your sweet tooth cravings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 16 servings
- Yield: 16 slices
Now without further ado, let’s jump right into this Spic-o-rific Sopapilla Cheesecake!
Ingredients & Equipment You’ll Need
- 2 packages of refrigerated crescent roll dough
- 2 packages of cream cheese
- 1.5 cups of sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of butter, melted
- 1 tablespoon of ground cinnamon
You will need a 9×13 baking dish for this recipe.
The cream cheese blandished with sugar is what gives our Sopapilla Cheesecake the luscious creamy middle. Our ground cinnamon acts as an essential pole star, leading to the path of flavour elevation.
Feel free to swap in Neufch��tel cheese for cream cheese if you’re looking to cut down on some fat.
How To Make Fun & Easy Sopapila Cheesecake Recipe
- Preheat your oven to 350 degrees F and then grease your baking dish.
- Flatten out one package of the refrigerated crescent dough into the dish, crimping at the edges if needed.
- Next, blend the cream cheese, one cup of sugar, and vanilla extract in a mixing bowl until creamy. Spread this evenly onto the dough in the baking dish.
- Top with the other package of dough and then pour the melted butter over the top. Mix the remaining sugar and cinnamon together and then sprinkle over the butter.
- Bake for about 35 minutes or until the dough has puffed and turned a light golden color. Let it cool before slicing and serving.
Tips For The Best Results
- For best results let the cheesecake cool and then refrigerate for at least 3 hours before serving.
- Try adding a pinch of nutmeg to the cinnamon topping for a little extra spice.
Storage Tips
- This cheesecake can be stored in the fridge for up to a week, or in the freezer for 3 months.
Frequently Asked Questions
Q: Can I use a different flavor of cream cheese?
A: Yes, absolutely! Just keep in mind it will change the flavor of the cheesecake.
Q: Can I make this recipe gluten-free?
A: You can use gluten-free crescent roll dough to make this recipe.
Q: Can I use a different sugar substitute?
A: Yes, you can use any granulated sugar substitute that measures like sugar.
Q: Can I use a sugar substitute in the cinnamon topping?
A: Yes, you can use a brown sugar substitute in the cinnamon topping.
Q: Can I make this recipe dairy-free?
A: You can substitute the cream cheese with dairy-free cream cheese and the butter with a dairy-free substitute like coconut oil.
Nutritional Facts of Fun & Easy Sopapilla Cheesecake Recipe
This recipe contains 408 calories per serving. Here’s the breakdown: Total Fat 27.5g 35%, Saturated Fat 15.2g 76%, Cholesterol 67mg 22%, Sodium 503mg 21%, Total Carbohydrate 37.6g 14%, Dietary Fiber 0.5g 2%, Total Sugars 27.5g and Protein 5.5g.
There you have it folks, the fun & easy Sopapilla cheesecake you’ll want to make again and again. Got rave reviews every time I’ve served this bad boy and I���m sure it’ll be a hit at your house too. So go ahead and laissez les bon temps rouler (Let the good times roll)! Till next time, happy baking!
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