Sopapilla Cheesecake

You can't ever get a good picture of it because it goes so fast!

So the other day we went to the grocery store without a menu or a list. I was hungry. Shopping hungry never works, because everything looks so delicious. But we had to go, because I was making sopapilla cheesecake for a dessert contest at the complex's summer pool party.


Sopapillas, for those not familiar, are a Mexican dessert that are similar to beignets, because they are a puffed, fried pastry. They are much thinner than beignets and instead of powdered sugar, are covered in cinnamon and regular sugar followed by drizzling honey on (or in, after taking a bite) them.

Sopapilla cheesecake is a recipe that has been circling Pinterest and is insanely delicious and very, very easy.

You need two cans of crescent rolls (this last time I looked for the sheets, but couldn't find any, so I just pressed the perforations back together), two 8 oz boxes of cream cheese, a stick of butter, sugar, vanilla extract, and cinnamon. When you have only six ingredients, it is most always a sign of easy.

Begin by preheating your oven to 350. In a 9x13 pan (greased is better, but if you're lazy and don't care about it sticking you can leave it ungreased like I did) roll out one of the cans of crescent roll dough. I never get it perfect so one end usually has a bit of extra.

In a bowl, mix together all of the cream cheese, a teaspoon of vanilla, and a cup of sugar. I usually start with a spoon, get frustrated and use my hands. If you had a mixer, it would probably be less messy. Then spread that across the dough.

Unroll the second can of dough across the top. I usually put my extra dough on the opposite side of the bottom extra so there isn't an end that is super bread-y.

Mix a stick (half a cup) of softened butter with a half cup of sugar and a tablespoon of cinnamon. Take the resulting paste and put dollops on the top of the crescent dough. Spread with a spoon or spatula until everything is covered.

Bake for 30 minutes. Let it cool at least 5 minutes. It is better refrigerated and firmed up because it is easier to shovel straight in your mouth, but it is still awesome fresh out of the oven. Store it in the fridge if you have anything left to store.

My sopapilla cheesecake didn't win a prize and Mr. Man was stunned. He was sure it was going to win. I was pretty confident in it myself. It is soooo good and obviously pretty bad for you, so it is great for potlucks where you won't be able to eat it all yourself!