Sopapilla Cheesecake combine the taste of sopapillas and cheesecake, and you have a fabulous dessert, called sopapilla cheesecake. I first tried this sopapilla cheesecake dessert at a pot luck dinner. This is so easy to put together, you combine Pillsbury Crescent rolls, and a cheesecake filling, and top with a delightful cinnamon and sugar topping. I brought this sopapilla cheesecake to a party, and it was a hit.
Are you looking for the perfect dessert to bring to a pot luck or a party? This is the dessert for you. I have never brought this treat to a party and come home with anything left in the dish. Even if you aren’t a seasoned baker, you can put together this scrumptious dessert quickly, and everyone will be asking you for your recipe.
Serves 12.
2 cans of cresent rolls
2 8 ounce packages of cream cheese, softened
2 cups sugar
1 tsp. vanilla (Mexican vanilla, if you have it)
1/2 cup butter, melted (1 stick)
2 teaspoon cinnamon
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Line the bottom of a 9 x 13 casserole dish with 1 can of biscuits. Biscuit dough can be stretched a bit to cover the bottom of the dish, if you roll it out with a rolling pin the pre cut lines will disappear. Set aside 1/2 cup of sugar. Whip cream cheese with 1 1/2 cups of sugar, vanilla, and lemon zest. Spread this over the biscuit layer in the dish. Use the remaining can of biscuits to spread out over the top layer. Pour melted butter over the top and sprinkle cinnamon and remaining sugar over the top. Bake at 350 for 30 minutes.
If you really want to send this dessert over the edge, you may want to serve this with a scoop of vanilla ice cream.
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