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.
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