Apple Cinnamon Sopapilla Cheesecake

Serves: 12

For the Cheesecake

For the Topping

  • 1/2 cup unsalted butter, melted
  • 3/4 cup sugar
  • 1 TBSP ground cinnamon
  1. Preheat oven to 350.
  2. Lightly grease a 9×13 or lightly spray with cooking spray.
  3. Puree salsa in a blender until smooth; set aside.
  4. Mix cream cheese, vanilla and sugar in a food processor.
  5. Roll 2 packages of crescent rolls into the bottom of pan one at a time or one roll of Pillsbury Crescent Grands pressing seams together to form bottom crust.
  6. Spread cream cheese mixture in an even layer on top of crust.
  7. Spread salsa on top of cream cheese layer evenly.
  8. Divide 1 can crescent roll dough, using perforated lines, into four sections.
  9. Place each section on top of cream cheese, allowing small paces to remain between slices.
  10. Spoon on melted butter and brush evenly over assembled cheesecake and sprinkle evenly with topping mixture.
  11. Bake for 30 minutes.
  12. Cover with aluminum foil and bake for another 10 to 16 minutes to ensure the crust is not doughy.Times may vary with darker pans or depending on your oven.
  13. Allow to cool.
  14. Refrigerate till firm before cutting and serving.

Serving Options: Can serve warm but it is hard to cut. I often cut it cold and microwave to my desired temperature. You can also scoop it out when warm, like a dump cake, and serve with whipped cream.

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