Have you ever had sopapilla cheesecake? It is a recipe floating around using refrigerated crescent rolls for the dough. I have an obsession with all things sopapilla. And cheesecake. Who doesn’t love that? I say, “True love does exist!”
2 cans of crescent rolls (I used Trader Joe’s)
2 8 oz. packages of softened cream cheese
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
1 tsp. vanilla
1/2 tsp. lemon juice
1/2 tsp. lemon rind
It is so easy. You just add a mixture of cream cheese, sugar, cinnamon, butter and vanilla. It is basically just layer and bake, but I suggest you read the recipe. I am not posting the full directions, because I (unfortunately) am not the creator of this recipe. I just love to share things I have made with you guys.
It is delicious. I first tried the original version at bunco. I have since become obsessed.
And then, I spotted this guy on Barnes and Noodles: Lemon Sopapilla Cheesecake.
Um, hello, lover.
I made it when the kids were gone camping. I am selfish like that. If you don’t tell, I won’t either.
This was a cinch to whip up. Definitely something I would put together again. You can leave out the lemon zest for a more traditional flavor.
I cooked mine for 34 minutes.
I ate mine twenty minutes after taking it out of the oven. It was not as good refrigerated. Much better the first day!