Sopapilla Cheesecake Dessert


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My sister made a delicious cheesecake dessert for Thanksgiving—the whole family loved it! This dessert is commonly known as Sopapilla Cheesecake Bars, but as you can see in the pictures, my sister’s were triangle-shaped. No biggie as long as the flavor is there, right?! Now, she’s not one to bake, so I was surprised to see her making a dessert. It’s super simple to make, so you can’t go wrong!

Sopapilla Cheesecake Dessert l Love.Bake.Read

Basically, you mix softened cream cheese, sugar, and vanilla extract together and slather it between two layers of Pillsbury crescent roll dough. Brush on melted butter and sprinkle with cinnamon-sugar, and it’s ready to be baked. I told you it’s an easy dessert!!

Sopapilla Cheesecake Dessert l Love.Bake.Read

This dessert is delicious warm from the oven or cold from the refrigerator—I may or may not have tried it both ways. :o) Don’t judge! If I had to choose…warm from the oven is best because the filling is still gooey and super creamy. My mouth is watering just thinking about this. Mmm!

Sopapilla Cheesecake Dessert l Love.Bake.Read

I can’t wait to make this dessert at home for myself and S. This is the perfect treat for us—not only because we love cheesecake, but because it’s an incredibly inexpensive dessert to make. Perfecto!

Really, you should make this cheesecake dessert for Christmas. Your family will love you even more! :o) Don’t forget the coffee to serve alongside this creamy deliciousness!

Sopapilla Cheesecake Dessert

Yields 8 Servings

Ingredients

  • 2 cans (8 oz. each) Pillsbury crescent rolls
  • 2 packages (8 oz. each) cream cheese—softened
  • 1½ cups sugar—divided use
  • 1 tsp. vanilla extract
  • ½ cup unsalted butter—melted
  • 1 tbsp. ground cinnamon

Directions

Preheat the oven to 350 degrees. Unroll one can of the crescent rolls and spread the dough over the bottom of a 9×13 glass baking dish. Pinch the dough together to eliminate the perforated lines.

In a large bowl, use an electric mixer to cream together the softened cream cheese, 1 cup of sugar, and vanilla extract. Spread the mixture over the dough in the baking dish.

Unroll the remaining can of crescent rolls. Gently roll the dough overtop of the cream cheese mixture and pinch the dough together to eliminate the perforated lines.

Brush the melted butter all over the top of the dough. In a small bowl, mix together the remaining ½ cup of sugar and 1 tbsp. of cinnamon. Sprinkle the mixture all over the top of the dessert. Bake for 30 minutes, or until the cheesecake is set. Cool before cutting into bars (or triangles!). Store leftovers in the refrigerator.

Serve warm with coffee!

Source

Pillsbury

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