Sopapilla Cheesecake

Sopapilla Cheesecake | Pinky's Pantry
This is one of the best desserts to serve for Cinco de Mayo! It’s so yummy with its gooey center and sweet, crunchy top. It goes great with a cup of coffee for a mid-afternoon snack, too. In fact, it’s delicious anytime! I usually serve it at room temperature, but you could serve it warm if you want to. We never seem to have any leftovers so I couldn’t tell you whether it’s good cold out of the fridge or not.
Sopapilla Cheesecake | Pinky's Pantry
There are a lot of variations of this recipe out on the internet. Mine isn’t much different from the others out there. It’s so easy to make and everyone loves it. You’ve got to give it a try. If you don’t have Mexican vanilla, use regular vanilla extract. Likewise, if you don’t have demerara sugar, just use regular white sugar. No. 1 really likes the crunch from the demerara sugar, though. This recipe is really versatile and no matter what you use, it’s always a big hit!
Sopapilla Cheesecake | Pinky's Pantry

SOPAPILLA CHEESECAKE

  • 2 (8-oz.) packages cream cheese, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tsp. Mexican vanilla extract
  • 2 cans refrigerated crescent rolls
  • ½ cup butter or margarine, melted
  • ⅓ cup demerara sugar
  • 2 tsp. cinnamon
  1. Preheat oven to 350ºF. Grease a 9×13-inch baking dish.
  2. Beat cream cheese, white sugar, egg, and vanilla in a bowl until smooth.
  3. Place a piece of waxed paper down on your counter, open one can of crescent roll dough, then unroll the dough on the waxed paper.
  4. Pinch the seams together, and pat and stretch out the dough on top of the waxed paper to about the size of your baking dish. Just eyeball it. It doesn’t have to be perfect.
  5. Pick up the waxed paper, flip it over onto your baking dish, and carefully peel the waxed paper away. If one side of the dough is too short or too long, just pat it to fit the baking dish.
  6. Spread the cream cheese mixture over the crescent roll dough in the baking dish.
  7. Place another piece of waxed paper on your counter and open the second can of crescent roll dough, repeating the steps of pinching the seams and patting and stretching the dough to about the size of your dish.
  8. Flip the second rectangle of dough over the cream cheese mixture in the baking dish to form a top crust.
  9. Pour the melted butter evenly over the top crust.
  10. In a small bowl, stir together the demerara sugar and cinnamon.
  11. Sprinkle cinnamon sugar evenly over butter.
  12. Bake until crescent dough is puffed and golden brown, about 30 minutes.
  13. Cool completely in the pan before cutting into squares.
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