Prepare to transform your dessert game with a mouthwatering twist on a classic Mexican-inspired treat that will make your taste buds dance! This Gluten-Free Sopapilla Cheesecake is not just a dessert—it's a creamy, crispy, cinnamon-sugar-coated experience that proves dietary restrictions never mean sacrificing flavor. Whether you're gluten-sensitive or simply a dessert enthusiast, this recipe promises to be your new obsession that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 2 cans gluten free crescent roll dough
- 16 oz cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 1/4 cup sugar (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- Allow cream cheese to soften at room temperature for about 15 minutes. In a medium mixing bowl, beat the cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Unroll one can of gluten-free crescent roll dough and carefully press it into the bottom of the prepared baking pan, making sure to cover the entire bottom and seal any perforations.
- Spread the cream cheese mixture evenly over the first layer of dough, using a spatula to create an even surface.
- Unroll the second can of gluten-free crescent roll dough and layer it on top of the cream cheese mixture, again sealing any perforations and ensuring complete coverage.
- Pour the melted butter evenly over the top layer of dough, making sure to cover the entire surface.
- In a small bowl, mix 1/4 cup sugar and ground cinnamon. Sprinkle this mixture generously over the buttered dough surface.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheesecake is set.
- Remove from the oven and let cool for at least 15-20 minutes before cutting into squares.
- For best results, refrigerate for 2-3 hours before serving to allow the cheesecake to set completely. Can be served chilled or at room temperature.
Tips
- Room Temperature Magic: Let your cream cheese soften completely to ensure a smooth, lump-free filling that spreads like a dream.
- Seal Those Seams: When laying down the crescent roll dough, press firmly to seal any perforations, creating a solid base and top layer.
- Butter Distribution: Pour melted butter evenly to guarantee a golden, crispy top that's both rich and delectable.
- Cinnamon Sugar Technique: Mix your topping sugar and cinnamon thoroughly for an even, aromatic coating.
- Cooling is Crucial: Allow the cheesecake to cool completely before cutting to ensure clean, perfect slices.
- Make-Ahead Friendly: This dessert actually tastes even better when chilled for a few hours, making it perfect for advance preparation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 38g
Protein: 6g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 85mg
