Beth Moores Sopapilla Cheesecake Recipes

EASY SOPAPILLA CHEESECAKE RECIPE

Steps:

• Preheat to 350°F.
• Unroll one can of crescent roll dough and press it evenly into the bottom of a 9x13" baking dish pinching the seams together if necessary.
• Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
• Spread the cream cheese mixture evenly over the dough with a rubber spatula.
• Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
• Pour the butter over the top of the dough and spread to coat.
• Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
• Bake until the dough is cooked through and puffed up, about 50 minutes.
• Allow to cool for 30 minutes before cutting into 12 pieces.

SOPAPILLA CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.