Around my house we can’t say Sopapilla for some reason. We end up calling them Sofa Pillows. Because we’re goobers like that. So for all intents and purposes, this is Sofa Pillow Cheesecake in my house.
What are Sopapillas? They are basically fried dough covered in cinnamon sugar. And they look like little Sofa Pillows.So this cheesecake is a take on that lovely fried dough. Except this has a cream cheese layer smushed in the middle. Oh yeah. This recipe comes from the latest Gooseberry Patch cookbook, Simple Shortcut Recipes.
It has over 225 recipes for “almost homemade” dishes that will save time by using convenience items and prepared ingredients. Along with the recipes, Gooseberry Patch always gives helpful tips, hints and charts to help you out in the kitchen. Like this chart that I love. I can never remember size-equivalents for casserole dishes and baking dishes.
So, as I am known to do, the first thing I did when I got my hands on this book was flip to the desserts. Because my sweet tooth knows no boundaries. When I saw the ingredients for this I recognized this recipe immediately as one my Grandma had made for us when she was visiting last year. Except she just called her recipe Cream Cheese Crescent Bars. The only real difference was she used white sugar in the filling instead of brown. I gotta say, I kinda like it both ways. I think the white filling looks a bit prettier than the brown but the brown sugar gives it a slightly deeper flavor.
2 (8 oz.) tubes refrigerated crescent rolls
2 (8 oz) packages cream cheese, softened
1 cup packed brown sugar (or white granulated sugar)
1 tsp. vanilla extract
1/2 cups (1 stick butter), melted
1/2 cup granulated sugar
1 tsp. ground cinnamon
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it.)
In a medium bowl, beat cream cheese, brown (or white) sugar and vanilla until blended.
Spread cream cheese mixture over bottom layer of crescent rolls.
Layer remaining crescent rolls on top.
Drizzle with melted butter.
Sprinkle with sugar.
And cinnamon. Bake, uncovered for 30-40 minutes, until bottom layer turns golden.
Cut into 12 squares.
And serve. I think these are really good drizzled with honey.
I really enjoyed the slightly crispy and cinnamon-y top crust. Here’s how it looks with the using the white sugar instead of the brown.
Author: The Country Cook
- 2 (8 oz.) tubes refrigerated crescent rolls
- 2 (8 oz) packages cream cheese, softened
- 1 cup packed brown sugar (or white granulated sugar)
- 1 tsp. vanilla extract
- ½ cups (1 stick butter), melted
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- Preheat oven to 350F degrees.
- Spray a 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
- Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together.
- In a medium bowl, beat cream cheese, brown (or white) sugar and vanilla until blended.
- Spread cream cheese mixture over bottom layer of crescent rolls.
- Layer remaining crescent rolls on top.
- Drizzle with melted butter.
- Sprinkle with sugar and cinnamon.
- Bake, uncovered for 30-40 minutes, until bottom layer turns golden.