Sopapilla Cheesecake

sopapilla-cheesecake

Cakes | February 17, 2015 | By

My daughter-in-law Brittany tasted this sopapilla cheesecake at a wedding and said it was the best thing ever. My step-son Jason is a world class lover of all things “cheesecake” and he gave it a thumbs up!

I looked at the recipe, the ingredients were very basic. It took practically no time at all to throw together so I gave it a shot. It was instant love.

There’s something about the butter on top of the crescent dough, sprinkled with all of that cinnamon and sugar and then baked to a perfect crisp that gives it that “sopapilla” spin and that’s a hard thing to even think about changing. But…it seems as though the minute I tried this deliciousness, it was all over facebook in various forms.

One friend says she omits the sugar in the cream cheese and spreads strawberry jam over the each layer with just a sprinkling of sugar on the top crust. Yum! Another has used pureed pumpkin and turned this into a pumpkin cheesecake of sorts. She said it was off the charts and I can’t wait to give it a try next fall.

My point is that the variations are endless with this basic template of cream cheese, crescent rolls, sugar  and vanilla.  For now, however, this is the one I’m sticking with because I think it’s always the answer when I need a fast and easy dessert. It keeps quite well in the refrigerator so it’s perfect for a weekend dinner party and then it makes a nice sweet treat to have around the house later in the week. But in my house a 9 x 13 pan lasts 3 days tops…they’re just too addicting! 

This is a Pillsbury recipe but Brittany found the step by step instructions on another blog called Cookies & Cups.  

Sopapilla Cheesecake
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
315 calories
30 g
64 g
21 g
3 g
12 g
79 g
147 g
26 g
0 g
6 g
Nutrition Facts
Serving Size
79g
Servings
12
Amount Per Serving
Calories 315
Calories from Fat 185
% Daily Value *
Total Fat 21g
32%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 64mg
21%
Sodium 147mg
6%
Total Carbohydrates 30g
10%
Dietary Fiber 0g
2%
Sugars 26g
Protein 3g
Vitamin A
15%
Vitamin C
0%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cans crescent rolls
  2. 2 packages cream cheese room temperature
  3. 1 1/2 cup sugar
  4. 1 tsp. vanilla
  5. 1/2 cup butter melted
  6. 1 tbsp. cinnamon
Instructions
  1. Unroll one package of crescent rolls and pat them down in the bottom of a 9x13 glass dish, pinching the seams together to seal.
  2. Blend the cream cheese and 1 cup sugar together with the vanilla. Spread over the 1st layer of crescent rolls.
  3. Unroll the 2nd package of crescent rolls and pat them down over the top.
  4. Pour the melted butter over the top and then mix the remained 1/2 cup sugar with a tablespoon of cinnamon and sprinkle over the top.
  5. Bake for 30 minutes. Let cool for 20 minutes before slicing.
Adapted from Cookies & Cups
beta
calories
315
fat
21g
protein
3g
carbs
30g
more
Adapted from Cookies & Cups
My Mother's Daughter http://mymothersdaughter.net/

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