sopapilla cheesecake

in one week, we will be celebrating shavuot. this holiday commemorates the anniversary of the day god gave the torah to the entire israelite nation assembled at mount sinai (thanks wikipedia!). during this holiday, dairy foods such as cheesecake, cheese blintzes and cheese ravioli are traditionally consumed. dekel’s work is holding an annual “dairy cake competition” and the winner receives a weekend giveaway in the city of our choice here in israel. so, thanks to my sis for the great idea, i think i will whip up this easy, breazy sopapilla cheesecake:


sopapilla cheesecake

*2 cans pillsbury crescent rolls (since they dont have these here in israel, i will have to find some sort of alternative)
*2-8oz blocks cream cheese, at room temperature
*1 1/2 cups sugar
*1 teaspoon vanilla extract
*1 teaspoon cinnamon
*6 tablespoons butter, melted
*honey, optional

spray a 9 x 13 pan with cooking spray. unroll and press 1 can (10 oz) of crescent roll dough  into the bottom of the baking pan & press the seams together.

in a separate bowl blend the cream cheese, 1 cup sugar and vanilla; spread evenly over top of dough. unroll the second can of crescent roll dough  (another 10 oz) and place on top of the cream cheese mixture pressing seams together again. pour the melted butter over top layer of dough.

mix the cinammon and reaming 1/2 cup of sugar together. sprinkle cinnamon-sugar mixture generously over the top of the cake. Bake at 350 degrees for 25-30 minutes until bubbly and browned. drizzle honey, if you choose. allow to cool before serving. serves 8.

do you have any baking specialties ?
secret recipes ?  🙂

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