I hope you all have heard of sopapilla cheesecake. Some call it churro cheesecake, but whatever you call it, you can add crazy amazing to the title. It’s crescent rolls, cream cheese, butter, cinnamon and sugar. Crazy amazing, no?
See, I told you this works!
1 (8 oz.) can refrigerated flaky crescent rolls
1/2 cup butter, melted
1/2 cup cinnamon and sugar mixture
Snickerdoodle Cookie Dough:
1/4 cup shortening
1/3 cup sugar
1 egg yolk
3/4 cup all purpose flour
1/4 tsp. cream of tarter
1/4 tsp. soda
1 teaspoon cinnamon
For cheesecake: Beat cream cheese and sugar on high until combined and creamy. Add vanilla and salt and beat again until smooth. Set aside.
For cookie dough: Cream shortening and sugar together until creamy. Beat in egg yolk. Add flour, cream of tarter, soda, salt, and cinnamon and stir until everything is incorporated. (The cinnamon may not completely incorporate; that’s okay. Mine had a marbled look.) Roll into small balls and set aside.
Assembly: Press half of refrigerated crescent rolls into bottom of greased 9×9 pan. Spread 1/3 of cheesecake mixture over the crescent rolls. Place cookie dough balls on top of cheesecake mixture. After that, spread remaining cheesecake batter over cookie dough and smooth so all is covered. Finally, lay remaining crescent rolls on top and pinch seams to seal. Pour melted butter over top of bars and sprinkle cinnamon and sugar mixture on top of butter.
Bake at 350 for 25 minutes. Let cool for 30 minutes to an hour before serving. Store leftovers in airtight container, preferably in the refrigerator.
And this the cookie recipe! THE Snickerdoodle recipe and my dad’s favorite cookie of all time. Apparently my brother’s too.