Want cheesecake but can’t be bothered with making the crushed graham cracker or cookie crust? If yes, then enjoy this recipe for sopapilla cheesecake. The recipe uses a lot of handy shortcuts that will make the process of making cheesecake easier and quicker. Plus, the cheesecake has that delicious sopapilla flavor that makes it such an awesome treat.
You can still satisfy your cheesecake craving even when you’re feeling too lazy to make the traditional cheesecake crust. Just have a couple of rolls of crescent roll dough and you’re good to go. And then, give your cheesecake an awesome sopapilla touch with butter-sugar topping.
For the cheesecake filling:
16 oz. cream cheese, softened to room temperature
1 cup sugar
1 tsp. vanilla extract
For the crusts:
Two 8 oz. cans of refrigerated crescent roll dough
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