Sopapilla Cheesecake Recipe
Sopapillas and cheesecake come together to create the perfect mashup! Celebrate Cinco de Mayo any day of the year with this delicious treat.
- 2 cans Crescent Rolls, original or dough sheet
- 2 8-oz pkgs Cream Cheese, softened
- 1 tsp Vanilla
- 1 stick Butter
- 1 ½ cups Sugar
- 2 Tbsp Cinnamon
Preheat oven to 350°F.
Spread 1 can of crescent rolls into bottom of ungreased 9x13 dish, firmly pressing perforations to seal together.
In a bowl, mix cream cheese, 1 cup of sugar and vanilla with a hand mixer until smooth and spread over crescent rolls.
Unroll second can of rolls onto floured parchment paper and firmly press down perforations. Lay on top of cream cheese mixture and carefully peel the parchment paper away.
Melt butter and pour on top of crescent rolls.
Mix ½ cup sugar and cinnamon and sprinkle on top.
Bake for 30 minutes.
Allow to cool 30 minutes before cutting.
Serve warm and enjoy!