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Sopapilla Cheesecake Recipe

Ingredients

For the crust & topping:

• 2 (8-ounce) cans refrigerated crescent roll dough (or crescent dough sheets if available)
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar (for topping)
• 1 tablespoon ground cinnamon
• 2 tablespoons honey (optional, for drizzling)

For the cheesecake filling:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg (optional, makes it more custard-like; many versions skip it)

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Instructions

1. Preheat oven:
   Set oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
2. Prepare bottom crust:
   Unroll one can of crescent dough and press it evenly into the bottom of the baking dish. If using perforated dough, pinch seams together to form a smooth layer.
3. Make the cheesecake filling:
   In a mixing bowl, beat together softened cream cheese, sugar, vanilla, and egg (if using) until smooth and creamy.
4. Assemble cheesecake layer:
   Spread the cream cheese mixture evenly over the prepared crescent dough layer in the pan.
5. Top crust layer:
   Unroll the second can of crescent dough and carefully place it on top of the filling, pressing seams together to seal.
6. Add topping:

• Pour the melted butter evenly over the top layer of dough.
• In a small bowl, mix the 3/4 cup sugar and cinnamon together. Sprinkle this cinnamon-sugar mixture evenly over the buttered top.

1. Bake:
   Place the dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and slightly crisp.
2. Cool and finish:
   Remove from oven and let cool at room temperature for about 20–30 minutes. For easier slicing, refrigerate for at least 1–2 hours.
   Before serving, drizzle lightly with honey for extra sweetness and sopapilla flair (optional but traditional).

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Serving Suggestions

• Cut into squares or rectangles.
• Serve chilled for a firm texture or slightly warm for a gooier treat.
• Great with a dollop of whipped cream or a scoop of vanilla ice cream.

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Tips & Variations

• Extra Flavor: Add 1/2 teaspoon almond extract or lemon zest to the cream cheese filling.
• Nutty Crunch: Sprinkle finely chopped pecans or walnuts over the top before baking.
• Shortcut Version: Use crescent dough sheets to avoid sealing seams.
• Spiced Honey Drizzle: Mix honey with a pinch of cinnamon before drizzling on top for a deeper flavor.

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Would you like me to also give you a big batch version of this Sopapilla Cheesecake (like for parties or potlucks, double size), or do you want to keep it at the standard 9×13 pan?