Ingredients
Crescent Dough
- 2 cups all-purpose flour (260 grams)
- 1 tablespoon granulated sugar
- ½ tablespoon active dry yeast (5 grams)
- 1 teaspoon salt
- ½ teaspoon baking powder
- ⅔ cup cold butter, cut into small chunks (151 grams)
- ½ cup plus 2 tablespoons warm water
Apple Filling
- 2 tablespoons butter (28 grams)
- 1 ¾ pounds peeled and chopped granny smith apples (about 6 large apples)
- ¼ cup honey (84 grams)
- ½ teaspoon cinnamon
Cheesecake Filling
- 32 ounces cream cheese, softened at room temperature
- 1 ½ cups granulated sugar (300 grams)
- 2 teaspoons vanilla extract
Chai Spice Blend
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 tablespoons butter, melted (28 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Make Crescent Dough: In a large bowl, combine the flour, sugar, active dry yeast, salt, and baking powder. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually stir in the warm water until a sticky dough forms. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare Apple Filling: Melt butter in a large sauté pan over medium heat. Add the peeled and chopped apples, cover, and cook for 5 to 6 minutes until the apples soften. Remove the lid, stir in the honey and cinnamon, coat the apples well, then remove from heat and let cool.
- Mix Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Set aside.
- Make Chai Spice Sugar Blend: In a medium bowl, combine the granulated sugar with cinnamon, ground ginger, cardamom, nutmeg, allspice, and cloves. Set this chai spice sugar mixture aside.
- Prepare Dough for Baking: Dust a clean surface with flour. Roll out the chilled crescent dough to about ½-inch thickness. Fold it in half, turn 90 degrees, roll it out again to ½-inch thickness, and fold in half. Repeat this layering process two more times for flaky layers. Chill the dough in the fridge for another 30 minutes.
- Assemble Sopapilla Cheesecake: Cut the dough in half and roll each portion to fit the 9×13-inch pan. Lay one portion inside the pan, then sprinkle half of the chai spice sugar mix evenly over it. Spread the cream cheese filling on top, followed by the cooled apple filling. Cover with the second dough layer.
- Finish and Bake: Brush the top dough layer with melted butter and sprinkle the remaining chai spice sugar blend evenly over the surface. Bake the assembled cheesecake on the lower third rack of the oven for 40 to 45 minutes, or until the top is golden brown and set.
- Cool and Serve: Remove the cheesecake from the oven and allow it to cool completely before slicing and serving to ensure the layers set well.
Notes
- The weight of the apples given is for peeled and chopped apples.
- The crescent dough can be prepared up to 2 days in advance and stored in the fridge wrapped tightly.
- The apple filling can be made the day before and refrigerated to deepen the flavors.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- For best results, use granny smith apples for their tartness and texture.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
