Delicious Sopapilla Cheesecake

How do you make a sophisticated dessert in only a few steps with only a few ingredients? How do create a creamy, crunchy indulgence like this sopapilla cheesecake? Read on.

Course Desset

Cuisine Mexican

Prep Time 10

Cook Time 25

Servings

Calories 98kcal

Author FoodFaithFitness

Ingredients

2 cans crescent rolls
2 sticks low-fat cream cheese (8 oz each), room temperature
1 cup white sugar divided
1 tsp vanilla essence
¼ cup butter melted
1 tsp cinnamon

Instructions

Grease a 9"x13" baking dish and heat your oven to 350°F.
Lay one of the crescent roll sheets out in the baking dish. (If you are using a smaller dish then just cut the sheet to the right size.)
Use an electric hand mixer to blend the cream cheese, ¾ cup sugar, and vanilla essence together until nice and smooth. Spoon it onto the sheet and spread out to cover the whole dish evenly.
Roll out the other roll of crescent dough and place it gently on top of the cream cheese mix. Pour the melted butter over the dough. Mix the remaining sugar and cinnamon together and sprinkle on top.
Pop into the heated oven and bake for 25-30 minutes until it is bubbly and the top is beautifully browned. Allow to cool.

Notes

If you're having difficulty blending the cream cheese, let it soften at room temperature for 30 minutes before using it. It will be too hard straight out of the fridge.
You can serve this warm or cold. If you would like to serve it warm, I recommend letting it cool a little first in order to let the cream cheese set.

Nutrition