Sopapilla (Mexican Cheesecake)

This recipe is a quick and simple dessert that is sure to be enjoyed by your family and friends. With just a few ingredients, this creamy pastry is sure to be a crowd favorite. The dough is layered with a cream cheese and vanilla spread that is then topped with another layer of dough. It's then dusted with a cinnamon and sugar mix that pulls all of the flavors and ingredients together!

Add some creamy textures by topping the cheesecake off with a dollop of whipped cream!

This dessert is best served after it has cooled down, so that the layers have firmed and solidified.

Sopapilla has been a staple dessert in my family for a few years now. We used to make it at almost every occasion we had and our guests loved it! It's a perfect mess-free dessert that is enjoyed by kids and adults! We took a break from this dessert for a while, but I decided to remake it again for my mom's birthday! It was once again a huge hit and everyone enjoyed it!

The crescent roll dough that I chose to use is perfect for this dish because it turns into a buttery, yet flaky layer that is light and airy. The slightly denser filling is a perfect balance to the dough and the topping is just added deliciousness to the dessert!

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Prep Time: 15 minutes Serves: 8 People

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS

• 2 Rolls Crescent Dough

• 8 oz. Cream Cheese, room temperature

• 1 cup Sugar

• 1 tsp. Vanilla

• 1/2 cup Butter, melted

• Whipped Cream, if desired

For the Topping:

• 1/2 cup Sugar

• 1 tsp. Cinnamon

INSTRUCTIONS:

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease a 9x13 glass baking dish.

3. Roll out one of the cans of crescent dough and press onto the bottom of the glass dish. Make sure all of the seams are closed so that the filling doesn't seep through.

4. In a medium bowl, mix the cream cheese, 1 cup sugar, and vanilla with an electric mixer. Whisk until smooth and creamy.

5. Spread this mix on top of the crescent roll base in the glass dish. Make sure to spread evenly and cover the whole base.

6. Top the creamy layer with the second roll of crescent dough. For this one, I like to keep the seams slightly open and create a few more geometric lines for look, as well as space for the butter and toppings to lightly seep into the mix.

7. Gently pour the butter all over the top layer of dough and all around the sides of the dish.

8. In a small bowl, mix the cinnamon and sugar together.

9. Top the dish with cinnamon and sugar.

10. Bake for 30 minutes, until golden brown and slightly crispy.

11. Allow to cool and serve!

12. Top with whipped cream if desired, and enjoy.