Pineapple Sopapilla Cheesecake Recipes

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

EASY SOPAPILLA CHEESECAKE RECIPE

Steps:

• Preheat to 350°F.
• Unroll one can of crescent roll dough and press it evenly into the bottom of a 9x13" baking dish pinching the seams together if necessary.
• Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
• Spread the cream cheese mixture evenly over the dough with a rubber spatula.
• Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
• Pour the butter over the top of the dough and spread to coat.
• Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
• Bake until the dough is cooked through and puffed up, about 50 minutes.
• Allow to cool for 30 minutes before cutting into 12 pieces.

SOPAPILLA CHEESECAKE DESSERT

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
• Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

SOPAPILLA CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

PINEAPPLE SOPAPILLA CHEESECAKE RECIPE

Steps:

• 1. In a 9x13" pan, spread one can of crescent roll dough. Mix the cream cheese, 1 cup of sugar and the vanilla together. 2. Stir in the drained pineapple and spread over the crescent rolls. 3. Cover the cream cheese mixture with the other can of crescent rolls. Melt the butter with 1 cup of sugar and pour over the crescent rolls. Sprinkle with cinnamon. 4. Bake for 35 minutes at 350 degrees. (Not for one minute longer!!) 5. Let sit for 30 minutes before serving.