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Sopapilla Cheesecake
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Sopapilla Cheesecake
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We transformed this beloved Tex-Mex pastry into a creamy cheesecake drizzled with a brown sugar and cinnamon topping that is baked until golden and puffy.  This irresistible sopapilla cheesecake will be a hit at your next holiday fiesta!

Prep time
Bake/Cook time
14 servings
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Sopapilla Cheesecake
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
14 servings





  1. Preheat oven to 350°F. Liberally spray a 9x13 inch baking pan with cooking spray.
  2. Beat cream cheese, sugar, vanilla extract and salt with an electric mixer until smooth.
  3. Unroll one tube of refrigerated crescent rolls and press evenly in baking pan to create a crust, pressing down with fingers to seal crescent perforations.  Evenly spread filling over crust. Unroll second tube of crescent rolls and place over filling carefully sealing perforations.
  4. In a small saucepan melt butter. Stir in brown sugar until dissolved and pour over top of cheesecake.
  5. Bake for 30 minutes until dough has puffed and is lightly brown.  Remove from oven and cool completely. Slice and serve.     


Recipe developed for Imperial Sugar by Vianney Rodriguez

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