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pillsbury sopapilla cheesecake recipe
- Total Time: 80 minutes
- Yield: 24 squares 1x
- Diet: General
Description
This Pillsbury Sopapilla Cheesecake is a quick and easy dessert with a warm cinnamon aroma and creamy texture, perfect for busy families and budget-conscious bakers.
Ingredients
Scale
- 16 oz refrigerated crescent roll dough (two 8 oz cans)
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 0.5 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar
- 2.5 cups powdered sugar
- 3 tablespoons milk
- 1.5 teaspoons orange blossom water
- 0.5 cup shelled unsalted pistachios, toasted and finely chopped
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13 inch baking dish.
- Form Bottom Crust: Unroll one can of crescent roll dough and carefully press it into the bottom of the prepared baking dish, sealing any perforations to form a solid crust that extends slightly up the sides.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 0.5 cup granulated sugar, 0.5 teaspoon ground cardamom, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Spread this evenly over the crescent dough.
- Add Top Crust: Unroll the second can of crescent roll dough and gently place it over the cream cheese layer. Carefully stretch and press the dough to fully cover the filling, pinching any seams.
- Brush & Spice Top: Brush the top layer of dough evenly with 0.25 cup of melted unsalted butter. In a small bowl, combine 1 tablespoon ground cinnamon and 2 tablespoons granulated sugar; sprinkle this mixture generously and evenly over the buttered dough.
- Bake Cheesecake: Bake for 25-30 minutes, or until the top is golden brown and visibly puffed, showing it’s cooked through.
- Cool Cheesecake: Remove the cheesecake from the oven. Let it cool in the pan on a wire rack for at least 30 minutes; it should still be slightly warm when glazed for optimal adhesion.
- Prepare & Drizzle Glaze: While your cheesecake cools, prepare the orange blossom drizzle. In a small bowl, whisk together 2.5 cups powdered sugar, 3 tablespoons milk, and 1.5 teaspoons orange blossom water until it’s smooth and easily pourable. Once the cheesecake is slightly warm, drizzle the glaze generously over the surface in a distinct zig-zag pattern. Immediately sprinkle the 0.5 cup finely chopped toasted pistachios over the glazed top.
- Slice & Serve: For easy family dinners, cut the cheesecake into neat 2 inch squares for optimal presentation and texture contrast.
Notes
If dough tears, press it back together in the pan. Ensure cream cheese is at room temperature for smoothness. Use a timer to prevent overbaking. If top browns too quickly, tent loosely with foil.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (60 g)
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg