Sopaipilla Cheesecake

Sopaipilla Cheesecake is a luscious cream cheese filling between two layers of flaky pastry.

Ingredients

Cheesecake

• 2 (8 ounce) packages cream cheese
• About 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 packages Pillsbury crescent rolls

Topping

• 3 tablespoons butter unsalted, melted
• 4 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• Honey or chocolate syrup (optional)

Instructions

1. Heat oven to 350 degrees F. Spray a 9 x 13 inch pan with cooking spray.
2. Spread 1 can of crescent rolls on bottom of prepared pan, all the way to the edge, pressing pieces together firmly.
3. Bake the crescent roll layer for about 5 minutes, just until the dough is no longer raw.
4. In a mixing bowl add the cream cheese and 1/4 cup sugar to the bowl of your mixer and mix until smooth, about 3 minutes. Taste and adjust sweetness to your liking.
5. Add the egg and vanilla extract and mix for another 2 minutes until the mixture is smooth and creamy and there are no lumps.
6. Pour the cream cheese mixture over the bottom crescent layer, spreading it evenly over the entire surface.
7. Roll the remaining crescent roll over the top and stretch to the edges and seal.
8. Brush across the entire top of the crescent roll with the melted butter.
9. In a smaller bowl combine the 1/4 cup granulated sugar and the cinnamon, then sprinkle over the top of the cheesecake.
10. Bake for 30 minutes or until golden brown.
11. Cut into squares and serve.
12. If desired, drizzle honey or chocolate syrup over the top of each square.

Notes

This recipe is easily halved to make in an 8 inch square pan. Remember to use only one can of crescents, halved for the bottom and top.

Sopaipilla Cheesecake needs to be stored in the refrigerator, but is best served warm. Heat bars in microwave, uncovered, for 5 to 10 seconds to rewarm.