Sopapilla Cheesecake is a deliciously easy dessert recipe with a flaky cinnamon-sugar pastry and a sweet layer of cheesecake in the middle!
I hope everyone had a wonderful Fathers Day! We just had a lazy day around the house because it was really just to hot to go outside. My father in law came down for a visit so we grilled some brats with baked beans and a pasta salad on the side.
I've been dying to try out this new dessert recipe for So Papilla Cheesecake that I found. I thought "Fathers Day" was the perfect day. I usually don't like to try out new recipes when we have guests, just in case they don't turn out but with these ingredients I thought to myself how could it be bad.
All I can say about this dessert is "Oh my goodness" where has this recipe been hiding and how come I haven't seen it until now. It was a huge hit and there were no leftovers. It turned out so crispy and golden brown. I cant decide if I like it better hot or when its cooled down. I do have to say this recipe is really self explanatory and almost impossible to mess up.
Spray the bottom of a 13 x 9 inch pan with non stick baking spray. Unroll one can of crescent roll dough and place on the bottom of the pan. Press the seams together. Mix together both packages of softened cream cheese, 1 cup sugar and vanilla extract.
I use a large spatula. Because the mixture will stick the beaters from mixer. Spread cream cheese mixture over the bottom crust. Unroll the second crescent roll dough and place on top of the cream cheese filling. Press the seams together the best you can. (see above picture).
Melt the butter and pour over the top of the cheese cake. Use a pastry brush to spread butter evenly. I did not use the whole stick of butter.
Look at all that buttery goodness.
Mix the the remaining 1/2 cup sugar with cinnamon and generously sprinkle all over the top of the cheesecake. You can sprinkle a bit more cinnamon sugar on top before serving if you prefer. Bake at 350 degrees for 30 minutes. Let cool and serve warm.
30 comments
I want to just eat and eat just reading it...lol
I want to try the hamburger thingy's but I can't do bread to save my life :P
Your doing a great job!! I can't wait to try this cheesecake.
kealohalake@hotmail.comsaid...
Thanks for the great Sopapilla cheesecake recipe. I made it for a Christmas party and everyone loved it. I didn't even get to taste a piece.
December 30, 2008
~ingrid
Would you mind if featured your site and this recipe on my blog? I would highlight you as a guest post ~linking back to your blog. You have some wonderful recipes!
Hope you have a wonderful day!
Blessings from Missouri~
Carrie~
Now i've made this under the name Easy Blueberry Danish...Same method but before you put the top layer of crescent roll dough add a can of blueberry pie filling or whatever flavour you would prefer (without the butter sugar/cinnamon). And then once baked i add an almond glaze to
make it more "Danish" like. It was awesome!!
Now i have made this desert under the name "Easy Blueberry Danish" Same method just add 1 can of blueberry pie filling before adding the top crescent roll crust and omitting the butter, sugar/cinnamon. I add an almond glaze once cooled.
I make these all the time but I use 1-2 tsp of Almond Extract instead of Vanilla. Give it a try sometime,it is truly awesome! Makes the Soapapilla Bars even more irresitable! (If that's possible)
Lynne :)
Not sure what your are referring to as "Made from Scratch" because it isn't noted anywhere in the recipe that it was a homemade/scratch recipe or titled that way.
There is nothing wrong with using a pre packaged dough for shortcuts. If you want to make the dough from scratch than that is your choice, but bashing people for not isn't right. Try being polite instead of rude because Anyone can do that.