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.
- 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
- Preheat oven to 350ºF.
- 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.
- Meanwhile, in a mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth and creamy.
- Spread cream cheese mixture over the par-baked dough leaving about 1/2 inch around the edges without any cheese mixture.
- Unroll second can of crescent dough and lay over the top of the cheese mixture, slightly pinching the edges together.
- Brush melted butter over the top of the dough, then sprinkle the top with sugar and cinnamon.
- Place in oven and bake for 30 minutes. Allow the cheesecake to cool completely before serving.
- 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!