One of the perks of what I do (outside of blogging)is that every Wednesday night I lead a bible study for high school kids.We rotate houses every week andthe awesome hostMom’s always make amazing snacks. Like last week for instance, I had a kid’s Mom stand at the stove and make made-to-order quesadillas for everyone! Thena few weeks ago, a kid’s Mom make the most deliciousdessert – Sopapilla Cheesecake!! I had never even heard of such a thing and I’m a guy who loves cheesecake. I loved it so much that I not only had her write me the recipe to share with y’all, but alsoI had her put some in a tupperware container to “take home for Lindsey”… jk I gave some to Lindz, but you best believe I had one on the way home. Let’s dive into this recipe, as always – it is simple and oh so good!
*Side note- this is NOT a sponsored post by Imperial, this was pure coincidence, the two sugars were already in my pantry, but if you are from Imperial and would like to make this a sponsored post…haha we are all for it!
Try to stretch and pinch together the dough so there aren’t any holes.
Look at that, I mean just look at it, that is gonna be awesome.
This is my first time to try out this recipe card plug in so tell me what you guys think? Is it helpful? Do you like the layout? Is there something that you would like to see on there that would help you? Thanks for the feedback and thank you for stopping by, Lindsey and I have been overwhelmed by the support you give to us and we could never thank y’all enough. I hope you enjoy this sopapilla cheesecake recipe!
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- 2 Cans of Cresent Rolls
- 2 8oz pkgs of cream cheese
- 1 Stick of butter
- 1 Tbsp Vanilla Extract
- 3/4 Cup of brown sugar
- 1 Cup regular sugar
- Preheat oven to 350 degrees.
- Spray a 13x9" baking pan with cooking spray and set aside.
- Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams to seal and stretching to fit the pan. Set aside.
- Meanwhile, mix the cream cheese, white sugar and vanilla until combined. Spread the mixture evenly over top of the first crescent roll layer.
- Unroll the 2nd crescent roll sheet onto a cutting board and pinch the seams together to seal, lightly stretching it out as you go. Pick it up and carefully lay it over top of the cheesecake filling, covering it completely.
- Melt and pour the butter evenly over the top, and evenly sprinkle the cinnamon and brown sugar on top.
- Bake for approx. 30 minutes, then let cool completely before chilling in the fridge.
- It’s best to store cheesecake in the fridge.
- I found that by heating the cream cheese up for about 30 seconds in the microwave it was easier to mix.