Tasty Tuesday–Sopapilla Cheesecake

I tried this recipe out for Mother’s Day, and it was delicious! I’m not claiming it’s authentic or anything, but it’s easy to make, and so good! It was also be good topped with whipped cream and fresh strawberries (neither of which I had on Mother’s Day…maybe next time).

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  • 3 8 oz. packages cream cheese, softened
  • 1 1/2 cups white sugar
  • 1 1/2 tsp. vanilla extract
  • 2 8 oz. cans crescent roll dough
  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1 1/2 tsp. ground cinnamon

Preheat oven to 350.
Beat cream cheese with 1 1/2 cups of sugar and vanilla extract until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into a 9×13 inch rectangle. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture over dough, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting.

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