Sopapilla Cheesecake Squares is the perfect dessert. Sopapilla Cheesecake recipe is easy and produces a delicious AND portable treat!
Sopapilla cheesecake cut into squares is perfect for potlucks and gameday crowds.
Heck, I might even be tempted to serve these at a Cinco de Mayo event.
Sopapilla cheesecake recipe is quick to make and can even be made quicker if you are lucky enough to find crescent roll dough sheets.
It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none.
It only takes a few seconds to press the cut sheets back together, so either one works.
If you like your topping a little less thick, just reduce the butter by a couple of tablespoons.
Just make sure you cover it completely with sugar and cinnamon.
Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter.
Basically, you want to make sure that your butter has absorbed as much sugar as possible.
All that butter and sugar is what is going to give you a crispy and caramelized topping.
While these can be eaten warm, I don’t find the flavor is at its best during this time.
Besides, sopapilla cheesecake is far too messy to eat with your hands until it has cooled off enough to set up a bit.
I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these.
In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling………..
I buy those at room temperature, except I have zero ideas about how long they have been sitting at room temperature.
I have never had Sopapilla Cheesecake Squares in my possession longer than 48 hours, so I have to imagine that is no longer than the above-mentioned coffeecakes.
If you feel the need to store these in the refrigerator, feel free to do so.
I have done it, I just think they taste better at room temperature.
An additional layer of honey can be added to the tops of your sopapilla cheesecake. You will need to eat it with a fork though and you might find it difficult to cut and package into individual servings.
Since I am normally carrying these off to some potluck or picnic, I prefer to cut them into individual portions and place into baggies.
I find it so much easier to carry a bag of treats rather than multiple pans of sopapilla cheesecake.
- 16 ounces cream cheese, softened
- 2 cups white granulated sugar, divided
- 2 teaspoons vanilla
- 2 tubes refrigerated crescent rolls
- 8 tablespoons butter, melted
- 1 tablespoon ground cinnamon
- Preheat oven to 350 degrees F.
- Spray 9 X 13 pan with baking spray.
- Unroll one package of crescent rolls into prepared pan.
- Press seams together, if not using uncut crescent sheets, evenly press dough out to edges of the pan.
- With a mixer, cream together cream cheese, 1 cup of sugar, and vanilla. Reserve remaining sugar for the topping.
- Pour cream cheese mixture over the crescent dough in the pan.
- Spread evenly over dough.
- Unroll the second container of crescent roll dough and place on top of cream cheese mixture.
- Carefully stretch the dough out evenly.
- Spread butter over top layer of dough.
- Mix remaining cup of sugar with cinnamon.
- Sprinkle evenly over melted butter.
- Place in preheated oven and cooking until top is bubbling and browned, about 30 minutes.
- Remove from oven and cool completely before cutting into bars.
Adapted from Pillsbury.
Serving Size:1 3" X 3" square
Amount Per Serving:Calories: 462 Total Fat: 16.5g Cholesterol: 62mg Sodium: 460mg Carbohydrates: 50g Sugar: 36.2g Protein: 4.3g
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