sopapilla cheesecake

21 Jan

 

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!

 

 

Sopapilla Cheesecake

adapted from allrecipes

Ingredients

  • 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

Directions

  1. Preheat an oven to 350 degrees F . Prepare a 9×13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. 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.
  4. 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.
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One Response to “sopapilla cheesecake”

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  1. buttery cinnabun cake — townie « Town Mouse and Country Mouse - January 24, 2012

    […] has declared tuesdays baking day!   after making a sopapilla cheesecake this weekend i was still craving something cinnamon…  i had bookmarked this recipe a long […]

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