Can I use store-bought gluten-free crescent dough?

While homemade gluten-free crescent dough delivers the best texture, some store-bought options work well too. Look for brands specifically labeled as gluten-free and suitable for baking. Keep in mind that results may vary slightly depending on the brand, so always check reviews before purchasing.

How do I prevent the cheesecake layer from cracking?

Cracks often form when the cheesecake cools too quickly. To avoid this, let it cool gradually by turning off the oven after baking and leaving the door slightly ajar for about an hour before removing it. Additionally, using room-temperature cream cheese and avoiding overmixing helps maintain a smooth surface.

Is there a dairy-free version of this recipe?

Yes! Substitute regular cream cheese with a high-quality dairy-free alternative made from cashews or soy, and use vegan butter instead of regular butter. These swaps allow those with dairy sensitivities to enjoy the same rich flavor and texture without compromise.

What other toppings can I try?

Beyond the classic cinnamon-sugar topping, consider drizzling caramel sauce, honey, or even a light chocolate glaze over the cooled cheesecake. For extra crunch, sprinkle chopped toasted pecans or shredded coconut on top before baking.

Gluten-Free Sopapilla Cheesecake: Rich, Creamy, Great !

Name: Gluten-Free Sopapilla Cheesecake: Rich, Creamy, and Completely Gluten-Free
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 (8-oz) tubes refrigerated gluten-free crescent roll dough (16 oz total); 16 oz (450 g) cream cheese, softened; ½ cup granulated sugar; 2 tsp vanilla extract; 1 large egg; ½ cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 2 tsp ground cinnamon

Description

Indulge in this rich and creamy Gluten-Free Sopapilla Cheesecake — a delicious fusion of flaky layers, sweet cinnamon sugar, and smooth cheesecake filling. Easy to make and perfect for gatherings, this gluten-free dessert delivers all the flavor without compromise.

Ingredients

Scale

2 (8-oz) tubes refrigerated gluten-free crescent roll dough (16 oz total)

16 oz (450 g) cream cheese, softened

½ cup granulated sugar

2 tsp vanilla extract

1 large egg

½ cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 tsp ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking pan.

2. Unroll one tube of crescent dough and press it into the bottom of the prepared pan, sealing any perforations.

3. In a medium bowl, beat together the softened cream cheese, ½ cup sugar, vanilla extract, and egg until smooth and creamy.

4. Spread the cheesecake mixture evenly over the dough layer in the pan.

5. Unroll the second tube of crescent dough and layer it on top of the cheesecake filling, again sealing perforations.

6. Pour the melted butter evenly over the top layer of dough.

7. In a small bowl, stir together 1 cup sugar and 2 tsp cinnamon, then sprinkle the mixture evenly over the buttered dough.

8. Bake for 25–30 minutes, or until the top is golden brown and the filling is set.

9. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.

Notes

Advance prep: Assemble bars up to 24 hours ahead; keep covered in fridge.

Spice adjustment: Increase cinnamon by ½ tsp for a bolder flavor.

Sweetness tweak: Swap half the sugar for brown sugar to deepen caramel notes.

Pan alternatives: A glass dish may require an extra 5 minutes of baking time.

Serving tip: For clean cuts, dip knife in hot water and wipe between slices.

Prep Time: 10
Cook Time: 30
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 28
Sodium: 320
Fat: 20
Saturated Fat: 11
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 0
Protein: 5
Cholesterol: 65