Honey Cinnamon-Sugar Sopapilla Cheesecake
Honey Cinnamon-Sugar Sopapilla Cheesecake is a warm, creamy treat with flaky layers and sweet cinnamon-honey flavor. This Mexican-Inspired Dessert is perfect for any occasion, from festive gatherings to cozy nights.
Ingredients
For the Cheesecake Layers:
- 2 cans 8 oz/226g each refrigerated crescent roll dough
- 2 packages 8 oz/226g each cream cheese, softened
- 1 cup 200g granulated sugar
- 1 tsp vanilla extract
For the Cinnamon-Sugar Topping:
- ¼ cup 57g unsalted butter, melted
- ¼ cup 50g granulated sugar
- 1 tbsp ground cinnamon
For the Finishing Touch:
- ¼ cup 60ml honey, for drizzling
- ¼ tsp ground nutmeg optional
- ¼ cup 30g chopped pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
Preheat and Prep Dish
- I preheat the oven to 350°F (175°C). I lightly grease a 9x13-inch baking dish to ensure easy removal of these sopapilla cheesecake bars.
Create Bottom Layer
- I unroll one 8 oz can of crescent roll dough and press it into the bottom of the dish, sealing seams to form a solid base for this cinnamon cheesecake treat.
Make Cheesecake Filling
- In a mixing bowl, I beat 16 oz softened cream cheese, 1 cup sugar, and 1 tsp vanilla extract until smooth and creamy, creating a rich filling for this Mexican-Inspired Dessert.
Assemble Layers
- I spread the cheesecake filling evenly over the bottom dough layer. I unroll the second 8 oz can of crescent dough, place it over the filling, and gently press the edges to seal for a neat Honey Cinnamon-Sugar Sopapilla Cheesecake.
Add Cinnamon-Sugar Topping
- I pour ¼ cup melted butter evenly over the top layer. In a small bowl, I mix ¼ cup sugar and 1 tbsp cinnamon, then sprinkle over the butter for a crispy cinnamon cheesecake treat topping.
Bake Until Golden
- I bake for 30–35 minutes until the top is golden and puffed, with crisp edges and a slightly soft center. This creates perfect sopapilla cheesecake bars.
Drizzle and Cool
- I drizzle ¼ cup warm honey over the hot cheesecake, adding optional ¼ tsp nutmeg and ¼ cup chopped pecans or a dusting of powdered sugar. I cool completely before cutting into 12 servings for a stunning Honey Cinnamon-Sugar Sopapilla Cheesecake.