Sopapilla Cheesecake Recipe

Sopapilla Cheesecake Recipe
Nutrition Information
  • Serves: 12
  • Calories: 214
  • Fat: 13.9 g
  • Saturated fat: 7.6 g
  • Carbohydrates: 19.7 g
  • Sugar: 13.3 g
  • Sodium: 222 mg
  • Protein: 2.7 g
  • Cholesterol: 30 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Desserts always add flavour to the party and having cakes becomes even more enjoyable and delicious. So, those people who like cakes always love sopapilla cheesecake which is one of the most delicious dishes in desserts.
  • Melted butter – 0.5 cup
  • Sliced almonds – ¼ cup
  • Vanilla extract – 1.5 teaspoons
  • White sugar – 1.5 cup
  • Crescent roll dough – 2 cans
  • Cream cheese – 3 packages
  • Ground cinnamon – 1 teaspoon
  1. At first, you need to preheat the oven to 175 degrees C (350 degree F).
  2. Take a bowl and mix up cream cheese, vanilla extract and 1½ cups of sugar and stir it until it becomes smooth.
  3. Now unroll crescent roll dough cans, and shape the pieces into 9x13 inch rectangular size by using rolling pin.
  4. Then press each piece into 9x13 baking dish.
  5. Spread the mixture of cream cheese evenly on baking dish and cover it with crescent dough piece.
  6. Now evenly spread the melted butter over the surface of cheesecake.
  7. Shake cinnamon and remaining sugar in a bowl and sprinkle it on the top of cheesecake along with almonds.
  8. Put it in the preheated oven for baking for almost 45 minutes and remove it when crescent dough gets puffed and golden brown colour appears at the surface.
  9. This is bakes now, but you need to let it completely cool.
  10. Then cut it into 12 pieces for serving and enjoy it.

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