Many of you have asked me for the recipe that I have come to know here at Camp Forest Springs as “Mexican Cheesecake” but the reality is, I choose to call it that because it is easier to say than its official name - Sopapilla Cheesecake Dessert.
Regardless of whether you want to call it - Mexican Cheesecake or Sopapilla Cheesecake Dessert - the end results of this recipe is a delicate, melt-in-your-mouth cheesecake dessert loved by all ages. My 5-year-old son Hudson doesn’t hesitate to devour his vegetables if he knows Mexican Cheesecake is on the menu for dessert.
I have taken the opportunity to reduce the recipe size for you to be able to make it at home without ending up with 120 servings (as we make it here in the kitchen at CFS). This version will make 12 servings.
- Preheat oven to 350 degrees F (175 C).
- Beat the cream cheese with 1.5 cups sugar and vanilla in a bowl until smooth. Unroll the cans of dough, and use rolling pin to shape each dough into 9x13 rectangle. Press one piece into the bottom of a 9x13 pan or baking dish. Evenly spread the cream cheese mixture into the baking dish, and then cover with the remaining rectangle piece of dough.
- Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining ½ cup sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
- Bake in your preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
- I have found in the kitchen at camp that this dessert is best made a day ahead as it allows the cheesecake to set and doesn’t crumble quite as bad when dishing it up.
- I have also found for time sake to use Puff Pastry sheets as stated in the ingredient list as it takes less time to seal all those perforated edges of the crescent dough.