It's July first, holla! That means that the Fourth of July is coming up right around the corner here...just a few more days peeps. Do you have enough dessert recipes to make for your big holiday bash? Of course you don't silly. There is always room for one more dessert.
Let me introduce you to Sopapilla Cheesecake.
This dessert is the lovechild of sweet and cinnamon-y Latin American sopapillas and rich and creamy cheesecake. Sinful that combination but oh so good.
You need to make this. You will not be sorry.
Now go forth and make, be the star of your party, and don't forget to bring recipe cards for all.
Sopapilla Cheesecake -print this recipe HERE-
1 can refrigerated crescent rolls
1 bar cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1/4 cup butter, softened
1/4 cup sugar
1 tsp cinnamon
honey to drizzle
In a mixing bowl, cream together the cream cheese, 1/2 cup of sugar and vanilla, set aside. Open the crescent rolls and slowly unroll the rectangle of dough and divide it into two square pieces, taking care not to separate the individual crescent rolls as you do so. With a rolling pin, shape the two pieces to fit into a greased 9 x 9 pan. Place one square into the bottom of the pan, spread the cream cheese mixture over top and then place the remaining square of dough on top. In a smaller bowl, mix together 1/4 cup butter, 1/4 cup sugar and 1 tsp of cinnamon together until crumbly. Sprinkle over top of the sopapilla. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from oven and drizzle honey over warm sopapilla. Let cool in the pan before serving. Enjoy!
First cream together the cream cheese, 1/2 cup of sugar and 1 teaspoon of vanilla together...
It should look nice and creamy like this...now set that bad boy aside.
Next grab your can of crescent rolls, unwrap that paper from the corner edge and pop them open.
Separate the rectangle of dough into two square pieces and take your rolling pin out to shape them to fit a 9 x 9 pan. Make sure to keep the seams pressed together!
Place one square of dough into the bottom of your greased pan. Spread with the cream cheese mixture and place the remaining dough over top.
Then mix together the remaining sugar, cinnamon and softened butter. It will be clumpy if not crumbly once you have all ingredients combined...both of which are just fine.
Sprinkle the butter mixture over top of the sopapilla and bake at 350 degrees for 25-30 minutes. The crescent rolls should be puffy and golden brown :-)
Then get out your honey bear....
And as soon as you remove your pan from the oven drizzle that sopapilla cheesecake with honey. Mmm, pour it all over...this is what really gives it that authentic sopapilla taste!
I think that this dessert is best served chilled sort of like how you would eat a cheesecake.
The cinnamon/sugar/honey combination...it's devine. Really, truly irresistible I say.
A close up is just an eensy weensy bit necessary, don't you think?