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April 17, 2019

Sopapilla Cheesecake

Easy Sopapilla Cheesecake made with crescent dough, cream cheese, and cinnamon, perfect with coffee

Sopapilla Cheesecake with cinnamon-sugar topping




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Ingredients:
2 cans refrigerated crescent rolls
2  8 oz. packages cream cheese
1 cup of sugar
1 tsp. vanilla extract
1/2 cup sugar & 2 tbsp cinnamon blend
1 tbsp. butter, melted


Directions:

Preheat oven to 350 F degrees, 
Using a spoon or a hand mixer, blend cream cheese, vanilla, and 1 cup sugar.
In a separate bowl, mix together the remainder of the sugar and the cinnamon and set aside.
Sprinkle half of the sugar and cinnamon mixture into the bottom of a greased 9x13 inch baking dish.

Spread out 1 can of crescent rolls on a flat surface and pinch the seams together. Make sure you create a rectangle about 9x13 inches when you lay the crescent rolls out. When sealed, lay the crescent rolls on the bottom of the baking dish, on top of the sprinkled mixture.
Spread the cheesecake mixture on top of the crescent rolls.
Again, spread out 1 can of crescent rolls on a flat surface and pinch the seams together, keeping the rolls in a 9x13 inch rectangle shape. Lay this layer of crescent rolls on top of the cheesecake mixture. Brush melted butter on of the crescent roll dough.
Sprinkle the remaining sugar and cinnamon mix on top. Bake for 30-35 minutes or until golden brown on top.




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