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!).
Always start by gathering your ingredients, you want to make sure you have everything you need before it’s too late! 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.
Now, for the topping. 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.
- 3 8 oz packages Cream Cheese
- 2 cups sugar divided
- 1 1/2 tsp Vanilla Extract
- 2 cans crescent rolls
- 1 stick butter
- 1 tsp cinnamon
- Preheat oven to 350
- Spray pan with non-stick spray
- Line bottom with one can of crescent rolls
- Mix cream cheese, 1 1/2 cups sugar, and Vanilla Extract until creamy and smooth
- Top with remaining can of crescent rolls
- Melt Butter
- Mix Cinnamon and Remaining 1/2 cup sugar
- Pour butter over top crust
- Sprinkle Cinnamon/Sugar Mix over melted butter
- Bake for 45 mins
- Cool completely before serving