Ingredients for Cheesecake Sopapillas
- 8 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- Refrigerated Crescent Dinner Rolls
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon
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How to Make Cheesecake Sopapillas
- Preheat oven to 350°F (175°C). Lightly grease a 13x9x2 inch baking pan with cooking spray.
- In a medium mixing bowl, beat softened cream cheese, 1 cup of the granulated sugar, and vanilla extract with an electric mixer on medium speed until light and fluffy.
- Unroll one can of crescent rolls onto a lightly floured surface. Gently press the perforations together to form a single, large rectangle.
- Place the dough into the prepared baking pan, pressing it evenly into the bottom and slightly up the sides.
- Spread the cream cheese mixture evenly over the bottom layer of dough.
- Unroll the second can of crescent rolls and gently press the perforations together to form a rectangle.
- Place the second layer of dough on top of the cream cheese filling.
- Gently crimp the edges of the two layers of dough to seal.
- Drizzle melted butter evenly over the top of the dough.
- In a small bowl, combine the remaining 1/2 cup of granulated sugar and the ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the top of the buttered dough.
- Bake for 25-30 minutes, or until the top is golden brown and the filling is set.
- Let cool slightly before cutting into squares and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
80g
Fat
42g
Carbs
11g
