Monday, May 9, 2011

Sopapilla Cheesecake

Have you noticed a Mexican theme to my recipes lately? This is the last one ... at least for a little while. I think the next recipe I post will be good ol' American comfort food.

I've adjusted the recipe from the original. For one thing I've added an egg to the cream cheese mixture which produces a more cheesecake-like texture to the filling. You can leave the egg out if you want it more creamy. I've also reduced the amount of butter and sugar.

adapted from Sopapilla Cheesecake Pie on

2 (8 oz) cans refrigerated crescent rolls
2 (8 oz) packages cream cheese, softened
1 cup sugar, divided
1 egg (optional)
2 tsp. vanilla
1 tsp. cinnamon
3 Tbsp. butter, melted
sliced strawberries for garnish, if desired

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish with cooking spray.

In a medium bowl, beat cream cheese, 2/3 cup sugar, egg (if using), and vanilla until smooth.

Unroll first can of crescent dough and press into the bottom of pan. Spread with cream cheese mixture. Unroll second can of dough and, pinching seams closed, place over filling, stretching dough as necessary to cover. Brush with melted butter.

In a small bowl combine 1/3 cup sugar and cinnamon. Sprinkle evenly over dough. Bake for 30 minutes or until golden brown. Allow to cool completely before serving. Drizzle with honey and serve with sliced strawberries, if desired. Refrigerate leftovers.

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