I saw this on RealMomKitchen and had to make it. I don’t know if I would necessarily dub it a cheesecake but it’s good nonetheless. How could it not be good. Butter, sugar, cinnamon, cream cheese…come on. This would be the perfect ending to a Mexican meal. You can eat it warm with ice cream or it’s good chilled…your choice. You could even drizzle honey over it or strawberries and whipped cream.
|Sopapilla Cheesecake|| |
- 2 (8 ounce) cans Pillsbury crescent rolls
- 2 (8 ounce) packages cream cheese (room temperature)
- 1½ cups sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ cup butter, melted
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
- In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
- 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.
- Pour the melted butter on top of the crescent dough.
- In a small bowl, combine the remaining ½ cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
- 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.