Inspired by the classic New Mexican dessert, this Sopapilla Cheesecake features a creamy cheesecake filling nestled in a flaky crescent roll dough with a cinnamon sugar topping.
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📝 INGREDIENTS
For the Cheesecake
24 ounces (680 grams) cream cheese, softened to room temperature
1 cup (200 grams) granulated sugar
½ cup (113 grams) sour cream, at room temperature
2 teaspoons vanilla extract
2 large eggs, room temperature, lightly beaten
2 (8-ounce) packages crescent roll sheets
For the Topping
½ cup (100 grams) granulated sugar
1 tablespoon ground cinnamon
½ cup (120 grams) unsalted butter, melted and cooled slightly
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5 фев 2024
