Just after Thanksgiving, we had some friends visit us, and one of them was celebrating their birthday.
Well, since they were staying in a hotel, they couldn’t very well bake a cake, and you know we can’t let anyone NOT have a cake on their birthday, it just isn’t right.
So, I asked what kind of cake they wanted, and the reply was a Sopapilla Cheesecake.
I had never made one of these before (though I’ve made MANY since by special request!).
I tend to use disposable pans when I make this, because I’m usually gifting it to someone, sending for a potluck at Nick’s office, or for teachers at the school for Teacher Appreciation Week or when the PTO sponsors dinner for them before parent/teacher conferences.
The pans are recyclable, and I don’t have to worry about getting it back later.
Next, you’ll want to open one can of your crescent rolls, and roll them out flat, still attached.
I did mine on a cutting board with a rolling pin, then transferred to the bottom of my pan.
Mix all of the Cream Cheese with 1/12 cups Sugar and Vanilla until it’s nice and smooth.
If your cream cheese is at room temperature, it should be pretty easy to do this with a mixer.
Pour it into the pan, over the bottom crust.
Now, open the other can of crescent rolls, and make it flat and smooth just like the bottom layer.
Carefully place it on top of the cheesecake spread, forming a top crust.
Melt the stick of butter in a pan.
Meanwhile, mix the remaining sugar and cinnamon in a bowl.
Pour the melted butter over the top crust, then sprinkle the cinnamon/sugar mix on top.
Bake at 350 for 45 minutes until it’s a nice golden brown. Then, it needs to cool completely before serving.
Serving Size: 1
Amount Per Serving: Calories: 398 Total Fat: 26g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 75mg Sodium: 295mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 1g Sugar: 29g Sugar Alcohols: 0g Protein: 5g