Sopapilla Cheesecake

Sopapilla Cheesecake Recipe

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Tommie Munn

By
@tamunn

Easy! and Unbelievably Delicious!!!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
1 to approx. 14
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

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3 box
8 oz - cream cheese (softened/room temperature)
2 c
white sugar** (will use 1/2 c for topping)
2 can(s)
crescent rolls (regular size, can use reduced fat or store brands)
1/2 tsp
pure vanilla extract
1/2 tsp
cinnamon, ground
1/2 c
butter** (1 stick), melted

How to Make Sopapilla Cheesecake

Step-by-Step

  • 1Preheat oven to 350 degrees.

    Mix cream cheese, 1½ cups sugar** and vanilla together (use mixer) until well blended and fluffy/creamy.
    **Note - You can use Splenda for baking, a mix of Splenda and sugar, Truvia (Stevia) or a mixture of Truvia (Stevia) and sugar to reduce sugar for diabetics. I’ve done all 4 and they come out ok.
  • 2Unroll one can of crescent rolls and place flat in 9x13 greased cake pan. If any crescents have pulled apart push them back together and pat/mash dough to just reach the edges of the pan. Don’t use a rolling pin or mash too much, you’ll lose the layers of the crescent.
  • 3Pour cream cheese mixture over crescent rolls and spread evenly.
  • 4Unroll 2nd can of crescent rolls** and place on top of cream cheese mixture. **Note - I unroll the second can of crescents on a flexible cutting board, push any that have parted back together and mash them out a little to where it will cover the pan.
  • 5Mix butter**, ½ cup sugar and cinnamon together and poor evenly over top of crescent rolls. **Note - To cut down on the butter, I spread softened butter on the can of cresent rolls I rolled out on the flexible cutting board for the top. I lay it over the cream cheese mixture butter side up and just sprinkle the cinnamon sugar over the butter. I always have a cinnamon sugar mixture in a Tupperware container in the cabinet for toast and snickerdoodles, so I probably use more than the ½ cup.
  • 6Bake at 350 for 30+/- minutes until creamcheese puffs up/rises. Let cool. I cut the pan in half lengthwise, then cut every 1½ -2" crosswise to make 'bar' we can just pick up and eat.

    11/25/12 Update Note:- I made this with Pumpkin Cream Cheese (Wal-Mart brand) for Thanksgiving and added a pinch of nutmeg to the cream cheese and to the cinnamon topping and it was a big hit with my family!!

Printable Recipe Card

About Sopapilla Cheesecake

Course/Dish: Cakes, Pies, Cookies, Other Desserts
Main Ingredient: Dairy
Regional Style: Mexican
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy




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