In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter. Bake cheesecake for 25-30 minutes until bubbly and and the top is golden brown. Let it cool and store in …
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To make Sopapilla Cheesecake: Unroll crescent dough and press it into the bottom of a baking dish. Combine the cream cheese, vanilla, egg, and sugar together in a bowl and top the first layer of dough. Unroll the second can of dough and lay it over the cheesecake filling. Pour the butter over the dough and sprinkle with cinnamon sugar.
For a faster and easier dough, this homemade crescent roll dough will do the trick. You can pop leftover pieces of sopapilla cheesecake in an airtight container in the fridge or wrap them completely with plastic wrap. Your cheesecake will last 2-3 days refrigerated.
The basic low carb cheesecake crust requires just four ingredients – almond flour, erythritol, butter, and vanilla extract. You have a few options if you want to change the crust: Keto cheesecake crust with almond flour or other nut flour – The recipe as written uses blanched almond flour, which is my #1 choice.
Whether you want a sugar-free cheesecake for a keto diet, for diabetic friends or family, or simply want to reduce sugar in your life, this recipe will fit the bill. It’s just as rich, sweet, and delicious as its sugar- and gluten-filled counterparts.