SOPAPILLA (MEXICAN CHEESECAKE)
This recipe comes from Megan who I once worked with. She is a great cook. Megan combined a couple of recipes and came up with is easy to make hit. I have reduced the first sugar, but that’s all.
There are lots of layers of pastry with a creamy cheesecake filling. When you need a quick dessert that feeds a crowd, this is the one you should make.
There are lots of layers of pastry with a creamy cheesecake filling. When you need a quick dessert that feeds a crowd, this is the one you should make.
SOPAPILLA (MEXICAN CHEESECAKE)
Keywords: dessert
Ingredients
- 2 pkgs Pillsbury Crescent Rolls
- 2 pkgs cream cheese
- ¼ cup white sugar
- 1 tsp vanilla
- ½ cup butter
- ½ cup sugar
- 1 tsp cinnamon
Instructions
Preheat oven to 350F.
Roll 1 package of crescent rolls into the bottom of a prepared 9 x 13”rectangle pan.
Beat cream cheese, first sugar and vanilla until light and fluffy. Place/pour overt bottom crust.
Roll out 2nd package of crescent rolls and place over top cream cheese mixture.
Melt butter and bush over pastry.
Combine sugar and cinnamon and sprinkle over pastry.
Bake approximately 30 minutes until dough is puffy and browned.
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