Description
Chocolate Sopapilla Cheesecake is a delightful fusion dessert featuring a smooth, creamy chocolate-infused cheesecake sandwiched between layers of flaky crescent roll dough, topped with a cinnamon-sugar butter mixture that bakes to golden perfection. This easy-to-make treat is perfect for gatherings and sure to impress with its rich flavors and satisfying textures.
Ingredients
Scale
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Dough and Topping
- 2 (8 ounce) cans refrigerated crescent roll dough sheets
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- Chocolate syrup, for topping (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking. Set it aside.
- Make Cheesecake Filling: In a large bowl, use a hand mixer to beat together the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Melt Chocolate: Melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval until the chocolate is fully melted and smooth.
- Combine Chocolate and Filling: Pour the melted chocolate into the cream cheese mixture and beat together until fully blended and evenly mixed.
- Layer Bottom Dough: Unroll one can of the crescent roll dough and press it into the bottom of the prepared baking dish, pinching seams together to create a solid base. The dough may not completely fill the dish at this point.
- Spread Cheesecake Mixture: Evenly spread the chocolate cream cheese mixture over the bottom dough layer in the baking dish.
- Top with Second Dough Layer: Unroll the second dough sheet and place it over the cheesecake filling, gently pressing down to cover the filling evenly.
- Prepare Cinnamon Butter Topping: In a small bowl, mix together the butter, 3/4 cup sugar, and ground cinnamon until combined. Dot this mixture evenly over the top layer of dough.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top layer of dough is puffed and golden brown.
- Cool and Serve: Remove from oven and cool on a wire rack to room temperature. Serve with chocolate syrup drizzled on top, if desired. Refrigerate any leftovers.
Notes
- Ensure the cream cheese is softened for easier mixing and smoother texture.
- You can substitute chocolate chips with chopped chocolate or chocolate chunks as preferred.
- If crescent roll dough sheets aren’t available, crescent roll dough cans can be unrolled and sealed tightly for similar results.
- For best flavor, allow the cheesecake to cool completely before slicing.
- This dessert can be stored covered in the refrigerator for up to 3 days.
