Sopapilla Cheesecake

Sopapilla Cheesecake

I believe the old saying goes something like, “Cooking is an art.  Baking is a science.”  I recently saw a slightly altered version.  It goes, “Cooking is an art.  Baking is a pain in the a$$.”

There’s lots of measuring and calculating when it comes to baking, and I’ve always hated absolutes.  I am terrible at math (and science).  It’s the reason I became a lawyer, a profession where there really are no absolutes.  Things are always evolving or changing.  It’s a lot like the art of cooking, I guess.  You add a pinch here, and a dollop there until you have something you can actually chew and swallow. [Insert lawyer joke here]

Still, even the least scientific, math deficient person needs a decent dessert or two in their arsenal, especially this time of year when everyone who “doesn’t cook” is expected to make something special.

Sopapilla Cheesecake dish

My go to holiday dessert is this sopapilla cheesecake. Why? Well, it’s fairly easy to put together, and after it starts to warm in the oven, the entire house begins to smell like the holidays because of the aroma of cinnamon, sugar and butter.  Plus, it has a Mexican component to it, and everyone who knows anything about me knows that my favorite foods are made with Mexican flavors.

Sopapilla Cheesecake bars closeup

The crescent rolls make a great sandwich-like crust for the creamy sweet middle layer, and the cinnamon and sugar on top create a warm, comforting flavor that everyone will love.

Sopapilla Cheesecake bars closeup

Sopapilla Cheesecake

A perfect dessert for the holidays, or any time of year.
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

  • 2 8 ounce cans Pillsbury crescent rolls
  • 2 8 ounce packages cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cinnamon sugar mixture (1/4 cup sugar mixed with 1 tablespoon cinnamon)
  • 1/4 cup butter, melted

Instructions
 

  • Preheat oven to 350 degrees.
  • Roll out one can of crescent rolls and press to cover bottom of 9x13 dish.
  • Combine cream cheese, sugar and vanilla with an electric mixer or by hand.
  • Spread cream cheese mixture over dough in dish.
  • Unroll the second can of crescent rolls and place on top of cream cheese mixture. Stretch to edges to seal.
  • Add melted butter to top of dough.
  • Sprinkle top with cinnamon sugar mixture.
  • Bake for 30 minutes or until golden brown.

Notes

This decadent dessert is best enjoyed when warm, but I would suggest letting it cool for about 10 minutes before serving.


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