Sopapilla Cheesecake Recipe

Sopapilla cheesecake is about to turn out to be your new favourite dessert! It’s simple to make and full of taste. Just lately, I’ve seen individuals referring to those are Churro Cheesecake Bars. No matter what you need to name them, they’re freaking scrumptious. 

You don’t make true sopapillas for this dessert however as a substitute, cheat with crescent rolls. True sopapillas are created from a deep-fried dough that was launched to Mexico and South America by the Spanish through the Columbian trade.

Sopapilla Cheesecake Recipe

13×9 pan sprayed with Pam
350 diploma oven

Substances:
4 cans of crescent rolls
2-8 oz. blocks of cream cheese softened
2 c. sugar-divided
2 tsp. vanilla
1 stick of butter
1 can of pie filling (non-compulsory)
cinnamon-to sprinkle on high or 1 tsp. to combine with topping

Instructions:

Lay 2 cans of rolls on the underside of the pan. Smoosh them collectively to make a crust.

Combine cream cheese, vanilla, and 1 c. of sugar and cream collectively.

Unfold on high of rolls.

High with pie filling (non-compulsory).

Add the final 2 cans of rolls on high.

Soften butter with sugar and cinnamon and pour over high.

Bake for 35 minutes.

For those who’ve been on the lookout for a yummy Tex-Mex dessert there’s nearly no motive to look additional than Sopapilla cheesecake! I get extra compliments on this dessert than stuff I strive means more durable on.

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