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.
Servings: 12 servings
Ingredients
- 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
Instructions
- 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!
Notes
Store any leftovers in an airtight container in the fridge. Eat cold or reheat in the microwave in 15-30 second increments until warmed to your liking.