Sopapilla Cheesecake
The ultimate comfort food, Sopapilla Cheesecake combines flaky crescent rolls and creamy filling, creating a delightful dessert that’s perfect for any occasion. It's easy to make and sure to satisfy your sweet tooth. Try it tonight!
Equipment
- 9x13 baking dish
Ingredients
- 2 cans Pillsbury crescent rolls
- 2 packages cream cheese
- 1.5 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.25 cup butter
Instructions
- First, preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Unroll one can of crescent rolls and press it into the bottom of the prepared baking dish.
- Next, in a large bowl blend the cream cheese, 1 cup sugar, and the vanilla on medium speed with a hand mixer. Spread evenly over the top of the crescent roll dough.
- Unroll your second can of dough onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking pan, placing it on top of the cream cheese layer.
- Pour the melted butter on top of the dough.
- In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
- Bake cheesecake for 25-30 minutes until bubbly and the top is golden brown. Let it cool and store in the fridge. When ready to serve, slice and add whipped cream and strawberries if desired.
Notes
- Storage: Allow leftovers to cool completely before storing in an airtight container in the fridge for up to five days.
- Freezing: You can freeze the cheesecake, but it’s best when enjoyed fresh. Wrap it well before freezing.
- Pairing: This dessert pairs well with coffee or ice cream for an indulgent treat.
- Serving Temperature: It’s delicious served cold or warm; both options are delightful!
- Creamy Texture: Ensure the cream cheese is at room temperature for the best creamy texture.