Sopapilla Cheesecake
Sopapilla cheesecake is a delicious dessert that combines the flavors of a sopapilla with a creamy cheesecake filling. This recipe is perfect for those who love the sweet, cinnamon flavor of sopapillas and the rich, creamy texture of cheesecake.
Ingredients
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Unroll one can of the crescent dinner rolls and press it into the bottom of a 9x13 inch baking dish.
- In a mixing bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture over the crescent roll dough in the baking dish.
- Unroll the second can of crescent dinner rolls and place it on top of the cream cheese mixture.
- In a small bowl, mix together the melted butter, 1/4 cup of sugar, and cinnamon. Pour this mixture over the top of the crescent roll dough.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Allow to cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 22g
Supplies
9x13 inch baking dish Mixing bowl Small bowl
Tools
Mixer Oven
Serving suggestions
Serve the sopapilla cheesecake warm with a scoop of vanilla ice cream or a drizzle of honey for an extra indulgent treat.
Tips & tricks
For a twist, try adding a layer of fruit preserves or pie filling between the cream cheese mixture and the top layer of crescent roll dough.
Cost
$10