Recipe from The Cove’s Kitchen: Sopapilla Cheesecake

A favorite dessert at The Cove!
Perhaps this will grace your Thanksgiving table this year!

Sopapilla Cheesecake

Crust:
1 C. + 3 Tbsp. graham cracker crumbs
½ C. light brown sugar
½ tsp. cinnamon
1-1/2 sticks unsalted butter, melted

Combine graham cracker crumbs, brown sugar, and cinnamon.  Add melted butter and mix until thoroughly combined.  Press into bottom of pan (may use a spring form pan, but a 9” x 13” baking dish works best)  and bake at 350 degrees for approximately 9 minutes.

Filling:
4- 8 oz. packages of cream cheese
1-3/4 C. sugar
2-1/2 tsp. vanilla extract
1 tsp. cinnamon

Beat all ingredients until smooth.  Spread filling on top of baked crust.

Topping:
1 sheet puff pastry (or 2 tubes of crescent rolls)
½ stick unsalted butter, melted
2 tsp. cinnamon
5 Tbsp. sugar
As needed – slicked or slivered blanched almonds

Place puff pastry (or unroll and spread crescent roll dough) over filling.  Brush with melted butter.  Combine cinnamon and sugar and sprinkle over top.  Sprinkle with sliced almonds.  Bake at 350 degrees for approximately 30-40 minutes.

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5 thoughts on “Recipe from The Cove’s Kitchen: Sopapilla Cheesecake”

    1. Hi, Peggy! The recipe fits into a spring form pan but the 9”X13” baking dish works best. Enjoy and let us know how it turns out. Blessings!

  1. Hi, Naomi! The recipe fits into a spring form pan but the 9”X13” baking dish works best. Enjoy and let us know how it turns out. Blessings!

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