How to Make the Best SOPAPILLA CHEESECAKE Ever 😍 Guaranteed!!!

Today, we aren't just making sopapilla cheesecake, we are making the greatest sopapilla cheesecake bars the world has ever seen. We are ditching the crescent rolls completely, and replacing them with a far superior product - puff pastry!
Puff pastry bakes up extra crispy with gorgeous, golden layers. Crescent rolls, on the other hand, bake up greasy, oily, and leave much to be desired in the way of texture.
Lucky for us this swap is an easy one!
The next improvement we're going to make to this sopapilla cheesecake pie is in the filling!
Most sopapilla cheesecake fillings call for cream cheese, sugar, cinnamon, and that's it. This filling on the other hand is creamier and fluffier, not to mention it tastes a whole lot better too.
With a couple extra additions like unsalted butter and vanilla extract, this easy dessert recipe goes from good to AMAZING!
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You can print out the recipe here:
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Ingredients
1 package puff pastry, thawed
2 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla
3/4 teaspoon cinnamon
Pinch fine sea salt
For the Topping:
1/2 cup granulated sugar
3/4 teaspoon cinnamon
Pinch fine sea salt
6 tablespoons unsalted butter, melted.
Instructions
Preheat the oven 350° and have ready a well-greased 9x13" pan.
Add the cream cheese, a 1/2 cup (1 stick) butter, 3/4 cup sugar, vanilla, 3/4 teaspoon cinnamon, and salt to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl. Mix on medium-high speed for 3-4 minutes. Wipe down the sides of the bowl and mix until evenly incorporated. Set aside.
Dust a work surface and rolling pin with flour. Roll out the first sheet of puff pastry to fit the pan and lay in the pan. Roll out the second sheet of puff pastry and set aside.
Add the cream cheese filling to the pan and smooth over the top. Lay the second sheet of puff pastry over the top.
In a small bowl, stir together 1/2 cup of sugar, 3/4 teaspoon cinnamon, and a generous pinch of sea salt. Drizzle the melted 6 tablespoons of butter evenly over the top of the puff pastry, and top with the sugar mixture.
Bake at 350° for 35-40 minutes, until golden brown. Remove from the oven and allow to cool 1-2 hours before cutting into.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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