July 30: National Cheesecake Day
Sopaipillas are the official state pastry of Texas, where we currently live. Those puffy pieces of bread are sprinkled with cinnamon sugar and taste muy delicioso on their own. When made into a cheesecake, it becomes a doubly delightful dessert!
We got the recipe for sopaipilla cheesecake squares from una amiga at a fiesta and, in turn, we baked it for another gathering and got rave reviews! This crowd-pleasing confection is easy to make, especially when using ready-made refrigerated crescent dinner rolls, which puff up like sopaipillas.
Try a Tex-Mex creation for National Cheesecake Day and make sopaipilla cheesecake.
(Adapted from Brooke H.)
- 2 packages (8 ounces each) refrigerated crescent dinner rolls
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar, granulated white
- 1 teaspoon vanilla (we used Mexican vainilla)
- 1/2 cup (1 stick) butter or margarine, melted
- 1/2 cup cinnamon sugar* (we used McCormick brand)
Line a 9×13-inch baking pan with foil and mist with cooking spray. Unroll one package of the refrigerated crescent dinner rolls and flatten the seams together to make the dessert base in the prepared pan. Set aside. In a mixing bowl, stir the cream cheese with the sugar until smooth.
Add the vanilla extract and continue to blend well. Spread over the dessert base.
Unroll the other package of refrigerated crescent dinner rolls and pinch- flatten the seams together and place over the cream cheese mixture. Pour the melted butter or margarine over the top and sprinkle with the cinnamon sugar. Bake in a preheated oven at 350 degrees F for 30 minutes. Remove from the oven and cool completely to let the filling set (otherwise it will be runny). Refrigerate until ready to serve. Slice into squares and arrange on a platter or tray.
- Cinnamon sugar may be made by mixing 1 cup sugar to 2 tablespoons ground cinnamon.
- Muchas gracias to Brooke H. for sharing the recipe for sopaipilla cheesecake with us.