Easiest Way to Cook Perfect Easy Mexican cheesecake

Easy Mexican cheesecake. Pour mixture on top of crescent rolls. Spread remaining sour cream evenly over top. Place the graham cracker crusts on a baking sheet and pour the cheesecake batter evenly into both crusts.

Put this dough in the cake pan and even it out on the base and te walls. In a blender mix the evaporated milk, condensed milk, cream cheese, lime juice, and eggs until well blended. Rich and creamy, Easy Sopapilla Cheesecake is inspired by the popular Mexican pastry. You can cook Easy Mexican cheesecake using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Mexican cheesecake

1. Prepare 2 (8 ounce) of packages original crescent rolls.
2. You need 2 (8 ounce) of packages cream cheese, room temperature.
3. You need 1/2 cup of unsalted butter, melted.
4. Prepare 1 1/2 cups of sugar divided.
5. You need 1 tablespoon of vanilla.
6. Prepare 1 1/2 teaspoon of ground cinnamon.

This simple dessert is made of a thick, sweet cheesecake layered between flakey crescent dough with a touch of cinnamon sugar. Place the cream cheese on top of the crescent roll and let it warm. Slowly spread the mixture over the top of the bread. Great recipe for Easy Mexican cheesecake.

Easy Mexican cheesecake step by step

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations..
2. In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough..
3. Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture..
4. Pour the melted butter on top of the crescent dough.(I don’t pour it on there I use a pastry brush to make sure I get all of it.).
5. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter..
6. Bake for 25-30 minutes until bottom crust is slightly browned. Let it cool and store in the refrigerator..
7. Notes - Secret ingredient add a splash of lemon juice to the cream cheese mixture..

This is an all time favorite at my house. I make this for potlucks and there's none left to take home, and people ask me for the recipe. This is a handed down family recipe , and so easy to make. I cut it up into strips or squares. Spread one can of croissants on bottom of a greased Pyrex dish.