Sopapilla Cheesecake

Living in Washington, I think one of the thing I miss the most about being in Texas is Mexican food. I have yet to find a R E A L L Y good Mexican food place here, but there have been some decent places.

…but, none of the Mexican restaurants serve sopapillas. I MISS SOPAPILLAS FROM ROSA’S. I also love cream cheese, and this sopapilla cheesecake ticks both of those boxes.

I made this recipe a few years ago for Aric’s birthday and we have been loving it since.

Make this easy peasy dessert to take to a potluck or to your family’s during the holidays; I promise you won’t have any leftovers.

DSC_0324

Ingredients

  • 2-8 ounce cans crescent roll dough
  • 2-8 ounce blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) butter, melted
  • 4 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350ºF.
  2. In a greased 13″x 9″ baking dish, spread out 1 can of crescent roll onto the bottom of the dish. Bake for 5-8 minutes. This is to ensure the bottom dough is cooked thoroughly.
  3. Meanwhile, in a mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth and creamy.
  4. Spread cream cheese mixture over the par-baked dough leaving about 1/2 inch around the edges without any cheese mixture.
  5. Unroll second can of crescent dough and lay over the top of the cheese mixture, slightly pinching the edges together.
  6. Brush melted butter over the top of the dough, then sprinkle the top with sugar and cinnamon.
  7. Place in oven and bake for 30 minutes. Allow the cheesecake to cool completely before serving.
  8. Slice in squares and top with honey, if desired.

Note: if you are having trouble getting the crescent roll dough sheets, just pinch the seams together with the regular crescent dough!

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