Watch Sopapilla Cheesecake Recipe
- 4 packages (8 ounces each) cream cheese (softened)
- 1 cup white-colored granulated sugar
- 1 egg (70 degrees)
- 1 teaspoon vanilla flavoring
- 1 teaspoon ground cinnamon
- 1/4 cup flour (optional)
- 2 8 ounces each cans refrigerated crescent rolls
- 1 cup white-colored sugar or light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter (melted and cooled to 70 degrees)
- Preheat oven to 350F levels.
- Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Put aside.
- Unroll it's possible to of crescent roll dough, layer it onto the foot of the pan, pressing seams together or make use of a moving pin to shape it into 9x13 inch rectangle before adding it towards the pan.
Inside a medium bowl, beat together cream cheese and white-colored sugar until light and creamy, a couple of-3 minutes on medium-high-speed. Pause and scrape the edges and bottom from the bowl. NOTE: if you wish to create a thinner cheesecake layer, you should use only two-3 packages of cream cheese, I favor it around the thicker side.
Add cinnamon, vanilla and egg, mix until blended. Add flour if you're searching for any denser texture. This cheesecake is extremely creamy.
- Mix brown sugar and cinnamon inside a medium bowl. Put aside.
- Drizzle the very best crescent dough layer using the melted butter. Distribute evenly.
- Sprinkle within the sugar and cinnamon mixture.
- Bake, uncovered within the preheated oven for 30-40 minutes, before the crescent dough has puffed and switched golden brown. Should you peak at the end layer, it ought to be an easy golden color.
- Awesome completely within the pan before transferring towards the refrigerator not less than 3 hrs.
- Reduce squares and serve drizzled with honey.
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