- Food and Cooking
Sopapilla Cheesecake Recipe
I was first introduced to Sopapilla Cheesecake a couple of years ago at an office function. The crunchy sugar and cinnamon topping over a rich and creamy cream cheese filling was absolutely heavenly.
Anyone who brings homemade goodies to work knows they simply must share the recipe with the rest of us. So, I've had this recipe for a year now and have never gotten around to making it myself until tonight.
If you want to make your house smell warm and inviting, just mix this up and pop it into the oven. My house smelled so sweet and cinnamony while it was cooking. My family couldn't even wait to let it completely cool before they were ready to devour it.
Some people like Sopapilla Cheesecake cold and some like it hot. It's one of those desserts that is really good either way. I have to admit, i believe I like it hot better than I do cold.
Sopapilla Cheesecake Recipe
- 2 cans crescent rolls
- 2 – 8 oz pkgs. cream cheese, softened
- 1 stick butter, melted
- 1 cup sugar
- 1 Tbsp. vanilla extract
- 1/2 cup granulated sugar mixed w/ 1 Tbsp. ground cinnamon
Preheat oven to 350 degrees. Do not grease pan. If you do it will make it difficult to spread the crescent rolls out. Unroll 1 can crescent rolls onto the bottom of a 9 x 13 pan and pinch the perforated seams back together. The one can should cover the entire bottom of the pan. Don't over work the dough like I did. Gently pinch only what you have to together. I mashed and pushed and overdid it. It made the bottom crust dry and hard instead of light and fluffy.
Mix together cream cheese, 1 cup sugar and vanilla. Spread evenly on top of crescent roll dough. Unroll second can of crescent rolls on top of the cream cheese mixture and pinch seams together. This can is more difficult to work with because you're trying to spread it over the cream cheese layer instead of a hard surface. Don' be overly concerned with how it looks. I promise everyone will still eat it and it'll still taste just as good. Pour a melted stick of butter on top. Sprinkle with cinnamon and 1/2 cup sugar mixture and bake for 30 minutes.
Cut into squares. It can be served warm or cold.
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