Sopapilla Cheesecake (Churro Cheesecake)
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 8-ounce cans refrigerated crescent roll sheets
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups granulated sugar (divided)
- 24 ounces cream cheese (at room temperature)
- 2 teaspoons pure vanilla extract
- ¼ cup salted butter (melted)
Method
- Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- Lightly spray a 9x13 inch (23 x 33 cm) pan, then unroll one of the crescent roll tubes and press it in the bottom of the pan, pressing the seams together.
- In a small bowl, combine ¼ cup of sugar with the cinnamon and set aside.
- In a mixing bowl using a hand mixer, beat the cream cheese with vanilla, and 1 cup of sugar until well combined.
- Transfer the mixture and spread it over the crescent rolls.
- Unroll the remaining can of crescent rolls, press the seams together and layer it over the cream cheese layer.
- Drizzle the top with melted butter then sprinkle with the cinnamon sugar.
- Bake uncovered for 30-40 minutes until it’s slightly golden brown. Cool for at least 30 minutes before slicing.