Sopapilla Cheesecake

One of the perks of what I do (outside of blogging)is that every Wednesday night I lead a bible study for high school kids.We rotate houses every week andthe awesome hostMom’s always make amazing snacks. Like last week for instance, I had a kid’s Mom stand at the stove and make made-to-order quesadillas for everyone! Thena few weeks ago, a kid’s Mom make the most deliciousdessert – Sopapilla Cheesecake!! I had never even heard of such a thing and I’m a guy who loves cheesecake. I loved it so much that I not only had her write me the recipe to share with y’all, but alsoI had her put some in a tupperware container to “take home for Lindsey”… jk I gave some to Lindz, but you best believe I had one on the way home. Let’s dive into this recipe, as always – it is simple and oh so good!

*Side note- this is NOT a sponsored post by Imperial, this was pure coincidence, the two sugars were already in my pantry, but if you are from Imperial and would like to make this a sponsored post…haha we are all for it!

Sopapilla Cheesecake

Try to stretch and pinch together the dough so there aren’t any holes.

Look at that, I mean just look at it, that is gonna be awesome.

This is my first time to try out this recipe card plug in so tell me what you guys think? Is it helpful? Do you like the layout? Is there something that you would like to see on there that would help you? Thanks for the feedback and thank you for stopping by, Lindsey and I have been overwhelmed by the support you give to us and we could never thank y’all enough. I hope you enjoy this sopapilla cheesecake recipe!

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Simple Sopapilla Cheesecake

2016-04-26 09:48:27

Serves 6

Delicious layers of fluffy cresent rolls filled with creamy cheesecake, topped with cinnamon, brown sugar and melted butter, then baked to perfection.

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

660 calories

68 g

124 g

42 g

5 g

24 g

167 g

298 g

63 g

1 g

13 g

Nutrition Facts

Serving Size

167g

Servings

6

Amount Per Serving

Calories 660

Calories from Fat 367

% Daily Value *

Total Fat 42g

64%

Saturated Fat 24g

122%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 124mg

41%

Sodium 298mg

12%

Total Carbohydrates 68g

23%

Dietary Fiber 1g

2%

Sugars 63g

Protein 5g

Vitamin A

30%

Vitamin C

0%

Calcium

12%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 Cans of Cresent Rolls
2. 2 8oz pkgs of cream cheese
3. 1 Stick of butter
4. 1 Tbsp Vanilla Extract
5. Cinnamon
6. 3/4 Cup of brown sugar
7. 1 Cup regular sugar

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 13x9" baking pan with cooking spray and set aside.
3. Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams to seal and stretching to fit the pan. Set aside.
4. Meanwhile, mix the cream cheese, white sugar and vanilla until combined. Spread the mixture evenly over top of the first crescent roll layer.
5. Unroll the 2nd crescent roll sheet onto a cutting board and pinch the seams together to seal, lightly stretching it out as you go. Pick it up and carefully lay it over top of the cheesecake filling, covering it completely.
6. Melt and pour the butter evenly over the top, and evenly sprinkle the cinnamon and brown sugar on top.
7. Bake for approx. 30 minutes, then let cool completely before chilling in the fridge.
8. It’s best to store cheesecake in the fridge.

Great tip

1. I found that by heating the cream cheese up for about 30 seconds in the microwave it was easier to mix.

By John Lyons

Adapted from an awesome mom

beta

calories

660

fat

42g

protein

5g

carbs

68g

more

Adapted from an awesome mom

Our Messy Table http://www.ourmessytable.com/