Sopapilla Cheesecake – The Girl Who Ate Everything

Sopapilla Cheesecake is an easy recipe with layers of sweet cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect ending to your Mexican dessert. Don’t know what to make for Cinco De Mayo? his is the easiest dessert to go with your Baked Chicken Chimichangas? This is it!

EASY SOPAPILLA CHEESECAKE RECIPE

I don’t know if I would necessarily dub it a cheesecake more like a thick cream cheese layer but it’s good nonetheless.

How could it not be good. Buttery cinnamon sugar, cream cheese…come on. Not all delicious desserts have to be complicated. This would be the perfect sweet treat to a Mexican meal. The best part is you can eat it warm with ice cream or it’s good chilled…your choice.

HOW TO MAKE SOPAPILLA CHEESECAKE

To make Sopapilla Cheesecake, unroll crescent rolls and press them in a greased baking dish. Mix the cream cheese, sugar, and vanilla for the filling and spread over the dough. Unroll the remaining crescent rolls and place on top. Pour on butter and sprinkle the cinnamon sugar on top. Bake for 30 minutes until brown.

1. First, preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Unroll one can of crescent rolls and press it into the bottom of the dish.

2. Next, in a medium bowl blend the cream cheese, 1 cup sugar, and the vanilla. Spread evenly over the top of the crescent dough.

3. Unroll your second can of dough onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese layer.

4. Pour the melted butter on top of the dough.

5. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.

6. Bake cheesecake for 25-30 minutes until bubbly and and the top is golden brown. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.You could even drizzle honey over it or strawberries and whipped cream.
   

OTHER CHEESECAKE RECIPES

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Yield: 12 servings

This Sopapilla Cheesecake is a decadent dessert with layers of cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect Mexican dessert with a creamy cheesecake filling.

• 2
  (8 ounce cans)
  Pillsbury crescent rolls
• 2
  (8 ounce packages)
  cream cheese (room temperature)
• 1 1/2
  cups
  sugar
  divided
• 1
  teaspoon
  vanilla extract
• 1
  teaspoon
  cinnamon
• 1/4
  cup
  butter
  melted

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.

2. In a medium bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent roll layer.

3. Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.

4. Pour the melted butter on top of the crescent dough.

5. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.

6. Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired. Store leftovers in an airtight container.

Course:

Dessert

Cuisine:

Mexican

Keyword:

cheesecake, sopapilla