tonight we celebrated my brothers birthday at my mom’s house… mom decided to do mexican food and asked me to make a mexican lasagna and a dessert… so off i went to search for a mexican dessert! churros sounded delicious, but frying food never sounds like a good option to me…. then i found this sopapilla cheesecake on allrecipes that had great reviews.. and they weren’t wrong! it was delicious and super easy to make! YUM – will definitely be making this again!
adapted from allrecipes
- 2 (8 ounce) packages cream cheese, softened (i used one bar of regular and one bar of fat-free)
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls (i used reduced fat)
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- Preheat an oven to 350 degrees F . Prepare a 9×13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting.