HOW TO MAKE EASY SOPAPILLA CHEESECAKE DESSERT?
Easy Sopapilla Cheesecake is a rich and fluffy cheesecake influenced by the famous Mexican pastry. A dense, sweet cheesecake is sandwiched between the flakey crescent dough and a dusting of cinnamon sugar in this easy dessert.
One of the best cheesecakes I’ve ever created is this Simple Sopapilla Cheesecake. This recipe is made in a 13-9 inch baking dish as you would create Sopapilla cheesecake pie, but they can Actually be named Sopapilla Cheesecake Bars as they are cut into squares….or rectangles….or whatever hits the mood at the moment.
Sopapilla Cheesecake is a basic and easy dessert to produce. The most frustrating thing is waiting for it to cool enough to feed!
1 Cup.Of Sugarcane.
1 Cup.Of Vanilla extract.
1 Cup.Of Cinnamon powder.
2 Pkg. Of Croissant dough, I preferred to use “Pillsbury“.
2 Tbsp.Of Cream cheese.
3/4 Small sp.Of Regular sugar.
1/2 small sp.Of Soft butter at room temp.
1/4 small sp.Of Honey.
Before I start, the oven should be preheated to 180 degrees C, and I greased a 9-13-inch rectangular plate.
After that, in a bowl, I mixed together 1 cup of sugar with the vanilla extract.
I unrolled the dough into a crescent and I split it into two rectangles the same size as the prepared mold using a rolling pin.
I pressed one of the rectangles at the bottom of the plate, and at this point, I spread the cream cheese mixture on top, and I coated it with another rectangular dough.
After that, I blended 3⁄4 cup of sugar with the cinnamon powder, butter on a plate, too, and I scatter the little bits of this dough to the top of the dough.
And I baked for about half an hour, right I removed it out of the oven and on the top, I sprayed the sugar.