Sopapilla Cheesecake is a modern American recipe (from Tex-Mex cuisine) for a classic Cinco de Mayo dessert of crescent roll dough topped with sweetened cream cheese bound with egg that's oven baked and served cut into squares. The full recipe is presented here and I hope you enjoy this classic American version of: Sopapilla Cheesecake.
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Sopapillas are fried and puffed squares of dough from New Mexico, typically served as a dessert, drizzled with honey. Here the idea is adapted to make a sweet Cinco de Mayo treat with crescent rolls that are converted into bars with a creamy and sweet filling. If you don’t have access to crescent roll dough, use Jus-Rol croissant dough (this comes as a pre-perforated sheet, so just use your fingers to smooth over the perforations and close them) or other pre-made croissant dough.
Ingredients:
500g refrigerated crescent roll dough, divided (2 packages)
425g cream cheese, at room temperature
300g granulated sugar, divided
1 large egg
2 tsp vanilla extract
⅛ tsp fine sea salt
1 tsp ground cinnamon
175g unsalted butter, melted and cooled
Method:
Pre-heat your oven to 180°C. Grease a 22×33cm baking dish with oil or butter
Press one of the crescent roll dough packages into the base of the pan. Pinch the seams together and bake for 6-8 minutes, or until light golden brown.
Remove from the oven and set aside to cool for 5–6 minutes, then poke holes in the layer with a fork and set aside.
Using a hand mixer beat together the cream cheese, 200g of sugar, egg, vanilla extract, and salt until smooth.
Pour this filling mixture over the crust, spreading it out evenly over the pastry base,
Sit the second package of crescent dough on a worktop. Roll out to fit your baking dish and pinch the seams together then sit on top of the cream cheese filling.
Mix together the remaining sugar and cinnamon. Drizzle the melted butter over the top of the dough then sprinkle the cinnamon sugar on top.
Return to the oven and bake for 20–25 minutes more, or until the crust has turned a light golden colour.
Remove from the oven and allow the cheesecake to cool for 10 minutes before using a very sharp knife to slice into 12 pieces. Serve immediately.
