Sopapilla Cheesecake : Crazy Cooking Challenge

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I can’t believe it’s already been a month y’all!  I feel like we were just talking about all the Fried Chicken recipes and boom, now we’re on to dessert!

I’m not going to lie, I was not overly thrilled when I saw that cheesecake was this months challenge.  I am not a lover of the cheesecake.  You can pretty much just classify me as a hater.  I just don’t like cream cheese at all.  And it doesn’t matter what you add to it, for some reason that’s the only thing I can taste.  It could be 3/4 cup peanut butter, which is THE greatest food item of all time, and 1 tablespoon cream cheese and I’m still going to taste nothing but the cream cheese.  I don’t know why.  I’m sure, as my mom would say, it’s just all in my head. 

The only good thing about this month being a dessert challenge was that we were having a family dinner and somehow I always end up in charge of desserts for family meals.  We were having fajitas so my MIL went looking for a fun Spanish themed dessert for me to make and she found this Sopapilla Cheesecake recipe from Mommy’s Kitchen!  Excellent, two birds with one stone!!

INGREDIENTS:
2 cans Pillsbury Crescent Seamless Dough Sheets ~ or regular crescent rolls, you’ll just need to press the seams together
2 packages (8 ounces) soft cream cheese
1 & 1/2 cups sugar, divided
2 teaspoons vanilla
2 teaspoons cinnamon, divided
1/4 cup butter, melted
honey ~ optional

LETS COOK:
1. Preheat your oven to 350 degrees.  Prepare a 9×13 inch baking dish with cooking spray.
2. In a large bowl, beat the cream cheese with 1 cup sugar, vanilla and 1 teaspoon cinnamon until smooth.
3. Unroll 1 can of the dough sheets and press into the bottom of your pan.  If you are using crescent rolls, you will want to press the seams of the rolls together.
4. Evenly spread the cream cheese mixture over the top of the dough.
5. Unroll the second can of dough and lay over the cream cheese, tucking the edges down into the pan.  Again, press the seams of the rolls together if using ~ probably would be easier to do before laying on top of the cream cheese.
6. In a small bowl, mix together the melted butter, 1/2 cup sugar and remaining teaspoon of cinnamon.  Pour evenly over the top of the dough.
7. Bake for 30-35 minutes, until the dough has puffed and turned golden brown.  I also used the melted butter as a guide – once all the butter had soaked in except for a few small spots.

Optional ~ Drizzle with honey as soon as you pull it from the oven.

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Be sure not to miss KITCHEN WEEK @ Bear Rabbit Bear Crafts
August 12-18, 2012

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THIS RECIPE PROUDLY LINKED TO: CCC

14 Comments

  9. Hubby & I love sopapillas! We’ll have to give this one a shot (this one is worth breaking a diet for!) You react to the taste of cream cheese the same way my husband does to sour cream! Even if he “thinks” it is in a recipe, he’ll swear up and down that is all he tastes.
    Stopping by from CCC #35

    Reply

  13. These sound great, Jaime! Who knew there were people out there who dislike cheesecake?! You can always send me your piece 😉 If you haven’t already, I’d love for you to stop by – I’m #9 in the challenge. 🙂

    Reply

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