In Partnership with the Southern Weekend

Sopapilla Cheesecake

Cream cheese, crescent dough and cinnamon sugar. What more do you need?

Sopapilla Cheesecake combines two incredible desserts into one: Cheesecake and Sopapillas. Traditionally, a Sopapilla is a fried pastry topped with cinnamon, sugar, powdered sugar or honey. And it’s delicious! So we’re taking it one step further and turning it into a cheesecake.

Ingredients:

  • 2 canisters of refrigerated crescent rolls
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon
  • 3 blocks of cream cheese (24 oz. total)
  • 1 cup powdered sugar
  • 1/4 teaspoon of grated nutmeg (you can use 1/2 teaspoon of ground nutmeg if you don’t want to grate it yourself)
  • 1/4 teaspoon kosher salt
  • 2 whole vanilla beans, sliced and seeded

Instructions:

  1. Preheat your oven to 375 °F
  2. Mix sugar and cinnamon to create cinnamon sugar.
  3.  Coat your circular cake pan (or spring-form pan) with cooking oil
  4. Open one canister of crescent rolls and pat down into pan. Use your fingers to equally spread out the dough to cover the bottom of the pan.
  5. Use a fork to place holes in the dough.
  6. Top with 1 tablespoon of cinnamon sugar.
  7. Bake dough for 5 minutes. Then allow to cool.
  8. Add cream cheese, powdered sugar, nutmeg, salt and vanilla in a large bowl and mix together. For best results use a stand mixer.
  9. Add cream cheese mix to cooled crust and spread evenly.
  10. Open your remaining canister of crescent rolls and gently break them apart, placing them on top of the cheesecake.
  11. Top with remaining 1 tablespoon of cinnamon sugar.
  12. Bake for 12-15 minutes or until crescent roll top is cooked and slightly browned.
  13. Allow cheesecake to cool, then refrigerate for at least an hour before eating.

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