Sopapilla Cheesecake
I have been making this for years for family functions and get-togethers. Everybody raves about it and wants the recipe.
I have been making this for years for family functions and get-togethers. Everybody raves about it and wants the recipe.
- Carbohydrate 932.36986 g
- Cholesterol 1234.34 mg
- Fat 416.34456 g
- Fiber 2.7611999206543 g
- Protein 42.47872 g
- Saturated Fat 247.372808 g
- Serving Size 1 1 recipe (1816g)
- Sodium 3486.742 mg
- Sugar 929.608660079346 g
- Trans Fat 46.142368 g
- Calories 7455 calories
Step-by-step
- Preheat oven to 350F.
- Press 1 can of crescent rolls into bottom of 9 X 13 inch pan sprayed with pam.
- Mix cream cheese, 1 cup sugar and vanilla until creamy.
- Spread over rolls in pan.
- Cover with other can of rolls.
- Melt butter and pour over the top of crescent rolls.
- Combine 1/2 cup sugar and cinnamon and sprinkle over the top.
- Bake for 30 minutes.
- Chill in refrigerator before serving.
Replacing traditional puff pastry sheets with canned crescent rolls introduces significantly more leavening and butter into the dough layers, which changes how the crust expands during baking. Achieving distinct, flaky strata requires careful attention to fat content and oven calibration. When cream cheese contains too much moisture or is beaten while cold, it forms dense pockets that weigh down the delicate pastry dough. Softening the three eight-ounce packages of cream cheese completely to room temperature before mixing ensures a smooth emulsion that supports the upper crust without sagging.
Maintaining structure in layered desserts depends on thermal control and proper resting intervals. Baking this preparation at 350 degrees Fahrenheit allows the bottom dough to set before the butter saturates every pore, preventing a soggy crumb. Chilling the pan thoroughly in the refrigerator prior to slicing is non-negotiable because warm cream cheese lacks the structural rigidity needed to hold clean edges. A minimum refrigeration window of two hours firms the dairy fats sufficiently for neat portioning.
Scaling quantities up or down demands precise geometric adjustments rather than simple multiplication, particularly with a 9-by-13-inch pan constraint. Halving the components requires switching to a smaller baking dish to maintain the correct ratio of filling thickness to crust height. Overfilling a reduced pan size traps steam, which ruins the crisp texture expected from the cinnamon-sugar topping.
