by Claire Milligan
When served warm and straight out of the oven, this gooey and creamy sopapilla cheesecake is perfect after a chilly winter day.
- 2 (8oz.) packs of Pillsbury crescent rolls
- 2 (8oz.) packs of cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter (melted)
- 1 tablespoon cinnamon
- 4 tablespoons sugar
- Preheat the oven to 350 degrees.
- Spray 9×13 baking dish with cooking spray.
- Press a can of the crescent rolls to the bottom of the dish, making sure to reach the edges of the pan and press the seams together.
- Bake the first layer of crescent roll dough till just done, maybe 5-8 minutes. (Optional, that way I make sure it is done).
- Combine softened cream cheese, sugar, and vanilla.
- Spread mixture over crescent rolls.
- Roll the remaining crescent roll over the top and stretch to the edges, sealing the seams for each roll.
- Brush the entire top of the crescent roll with the melted butter.
- Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar.
- Bake for about 30 minutes, or until golden brown.
- Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
- Slice into triangles or squares, drizzle with a little honey if you like and serve.
This recipe is called “Easy Sopapilla Cheesecake” and it definitely held true to that; it was probably the easiest “cheesecake” I’ve ever made. However, it was not easy on my mouth, as my gums are crawling with burns.
When shopping for the ingredients, I actually found Pillsbury crescent dough sheets! I decided to buy those instead of the crescent rolls, that way I wouldn’t have to worry about the dough splitting.
While I was busy accidentally putting my melted butter into the cream cheese mixture and starting completely over, I forgot to check my first layer of dough in the oven. It was probably in there for 7 minutes but it probably could have gone for about 6 minutes. It was already a tad bit past golden brown.
Like I said, this was a very easy recipe! However, be careful and watch your final baking time in the oven. This cheesecake does not need 30 minutes! I only had mine in for about 20 minutes, and with a toothpick check, it came out completely clean. The only way to make this recipe any easier would be to put your cinnamon and sugar mixture into a shaker so that you can equally disperse it across the top.
This was a delicious recipe and I would definitely make it again, but I wouldn’t eat two pieces in one night again. Big mistake. I give this cheesecake an 8/10 and suggest eating it warm with a glass of milk!