Sopapilla Cheesecake

Share on facebook
Share on twitter
Share on pinterest
Share on telegram
Share on whatsapp
Share on email

Sopapilla Cheesecake

With Cinco de Mayo quickly approaching I thought I'd look for some Mexican desserts to try and share. I think this dessert would pair well with a Mexican mocha coffee or even a margarita!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Keyword: cheesecake, sopapilla
Calories: 378kcal

Equipment

  • 9x13 inch baking dish

Ingredients

  • 8 oz cream cheese (1 package) (softened)
  • 1 c white sugar
  • 1 tsp vanilla extract
  • 2 packages refrigerated crescent rolls (2 x 8 oz packages)
  • ½ c melted butter

For Topping

  • ½ c granulated sugar
  • 1 tsp ground cinnamon

Instructions

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
  • Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
  • Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Leave a comment

Your email address will not be published.

Recipe Rating




Love Bunker Baking?

share with the world

Share on facebook
Share on pinterest
Share on twitter
Share on email