Sopapilla Cheesecake

Tasty:

Easy:

Courtesy of the Country Cook

Delicious and easy spin on a classic cheesecake! Check it out here! The Strawberry Compote recipe is here too!

I give this recipe a 5 for tasty and a 4 for easy. You’ll need a stand mixer for the filling but using pre-made dough is a great tip!

• 2 (8 ounce) tubes refrigerated crescent rolls (or crescent roll dough sheets)

• 2 (8 ounce) packages cream cheese, softened

• 1 cup sugar

• 1 teaspoon vanilla extract

• 4 Tablespoons salted butter, melted

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

H! Welcome to Beth Cook's The Internet. I'm Beth. And today we're making sopapilla cheesecake, as requested by jadagumdrop on TikTok. This recipe is from the Country Cook, and the first step is to prep the ingredients. 

Now, to prep the first layer of dough. I'm going to spray a 9 by 13 inch baking dish with nonstick spray. Then lay down the first layer of crescent roll dough.

To make the cream cheese filling. I'm going to beat together two 8 ounce packages of room temperature cream cheese with one cup of sugar until fluffy. 

Now to brush the top with salted butter, then sprinkle with one half cup sugar and one teaspoon cinnamon. This goes in the oven at 350 for about 30 to 40 minutes until golden brown and delicious. 

As a bonus recipe, I'm going to make a strawberry compote from the Spruce Eats to go with the cheesecake. 

And there you have it. Sopapilla cheesecake from the Country Cook and strawberry compote from the Spruce Eats. Thanks for the recommendation jadagumdrop. I give this recipe a five for tasty and a four for easy. You do need a stand mixer to make the cream filling, but the pre-made dough makes assembly a breeze. If you've got a recipe you're curious about and want to know if it's worth the time and effort, send it my way. I'll tell you how tasty and easy it is. You can comment right here or find me at bethcookstheinternet.com.