How to Make Sopapilla Cheesecake

Using almond extract will complement the cheeescake's almond topping.

Sopapilla cheesecake takes its inspiration from sopapillas, which are puffy, lightly fried pastries that originated in New Mexico. Instead of baking this cheesecake in a bottom crust, you use sopapillas--or, in this case, pre-made crescent dinner rolls--to create both a top and bottom crust. Sopapillas are related to other Spanish pastries, like churros, and both are topped with cinnamon and sugar.

Things You'll Need

• 2 1/2 cups cream cheese
• Covered bowl
• Large mixing bowl
• 1/2 tsp. almond extract
• 1 1/2 cups white sugar
• Wooden spoon
• 2 packages pre-made crescent dinner rolls
• 9-inch-by-13-inch glass baking dish
• 1/2 cup margarine or butter
• Small pot
• 1 tsp. cinnamon
• 3/4 cup sliced almonds

Instructions

1. Place the cream cheese in a covered bowl on the counter. Leave it out for no longer than 30 minutes to soften.

2. Preheat the oven to 350 degrees Fahrenheit.

3. Place the cream cheese in a large mixing bowl.

4. Add the almond extract and 1 cup of white sugar.

5. Blend the ingredients together with a wooden spoon until they become smooth.

6. Open a package of pre-made crescent dinner rolls and unroll the dough. Do not separate the rolls.

7. Line the bottom of an ungreased 9" x 13" glass baking dish with the crescent dough. Gently press the dough with your fingers to flatten it.

8. Spread the cream cheese mixture on top of the rolls with the wooden spoon. Distribute the cheese as evenly as possible.

9. Unroll a second package of crescent roll dough, again not separating the rolls. Lay the dough on top of the layer of cream cheese and gently press it flat with your fingers.

10. Melt the margarine or butter in a small pot on the stove on low heat. Pour it evenly over the layer of crescent roll dough.

11. Place 1 tsp. of ground cinnamon and 1/2 cup of white sugar in a small bowl and thoroughly combine them with the teaspoon.

12. Distribute the cinnamon sugar evenly over the crescent roll dough.

13. Sprinkle 3/4 of a cup of sliced almonds over the dough.

14. Bake approximately 35 minutes, or until the dough turns golden and rises.

15. Cool the cheesecake completely before serving.

Tips & Warnings

• Set out cream cheese until it's room temperature. This will help it mix and spread more easily.

• This dish is VERY rich, and not at all healthy! (But, it tastes soooo good!)

References

• Food: Crescent Sopaipilla / Sopapilla Cheesecake
• All Recipes: Sopapilla Cheesecake Dessert
• What's Cooking America: Sopapillas - New Mexico Sopapillas
• Chocolate Atlas: Warm Cinnamon Dusted Churros With Mexican Hot Chocolate

Resources

• Read this Article in Spanish