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