A crystallized glaze of sugar matched with sprinkles of cinnamon atop a sweet creamy middle
As promised, here is the cheesecake! Sopapilla cheesecake with cinnamon and sugar sprinkled on top. I got in touch with my Mexican side here folks, maybe next time I’ll post about how to make an actual sopapilla (if I figure it out) but no promises.
I’ll be honest and tell you that I have been planning to make this cheesecake recipe for a long while now, and I decided to bite the bullet and make it. Despite my fear of making cheesecake utterly and horribly wrong, this recipe was kind of fool-proof. Really, though. You roll dough out on the bottom of a pan and then you mix the sugar and the cream cheese to plop on top. Yup, easy. And good, so good. It tastes like french toast!
For starters, pop open one of the crescent rolls containers. Roll it out and press on the bottom of the pan and press the seams together, then set aside. Make sure the packages of cream cheese are left out of the refrigerator so they can soften, then in a medium size bowl, cream together the cream cheese with the sugar and vanilla.
Spread the cream cheese mixture evenly in the pan and top it off with the second can of crescent rolls. If it gets a little hard to roll out the dough on the cream cheese, try rolling it out on a piece of parchment paper and then flip it over onto the cream cheese. This way all the seams are pressed together without having to squish the middle.
With the melted butter, spread across the top of the pan and make sure it coats it entirely so the sugar and cinnamon mixture will have something to stick to. Don’t spread the butter with a knife, but rather tip the pan to one side to let the butter drip across the dough, then tip it the opposite direction to do the same. Do this as many times as you see fit in order to fully coat the dough. In a small bowl, combine the sugar and cinnamon and then sprinkle atop the butter. If you want more sugar on the top (like I did) sprinkle a little bit more before you pop it in the oven.
- 2 cans Pillsbury crescent rolls
- 2 (8oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter, melted
- Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar) combined
- Preheat oven to 350°F.
- Unroll and spread one can crescent rolls on bottom of an un-greased 9×13 pan. Press all the seams together.
- Combine the softened cream cheese, sugar, and vanilla and spread mixture evenly over the pressed crescent roll.
- Unroll and spread the second can of crescent rolls over the cream cheese mixture. If this seems hard, try rolling it out on a piece of parchment paper and then slowly flip it over onto the cream cheese mixture.
- Spread the melted butter over the top. To make sure it spreads evenly over the crescent rolls, tip the corner of the pan at an angle to let the butter drip across the pan, then tip the pan in the other direction to drip across again. Do this however many times you see fit until the butter is evenly distributed.
- Combine the cinnamon and sugar in a small bowl and then sprinkle evenly over the butter.
- Bake for 20-30 minutes then refrigerate for 30 minutes before serving so the cream cheese can solidify.
- Refrigerate after serving so the rest of the pan can solidify.
Servings: 10-12 large squares, or about 24 small squares
Photos- Deanna Atkins