Sopapilla Cheesecake by Doug Scheiding
Prep time 10 mins
Cook time 45 mins|
This sweet and smokey take on a Latin American classic by Doug Scheiding is a must try. We guarantee that this cinnamon flavored dessert will wow family and friends.
2 tubes Butter Flake Crescent Rolls
24 oz Cream Cheese
1.5 to 2 Cups Sugar
2 tbsp Vanilla
1/2 Cup Melted Butter
Coat a 9”x 13” baking dish with 2 Tbsp softened butter and set aside.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
In a mixer, combine the 24 oz of cream cheese, 1-1.5 cups of sugar and 2 tsp of vanilla. Mix for 60-90 seconds on high with paddle attachment.
Take crescents out of the refrigerator. Open one can and place into the buttered 9” x 13” rectangular metal pan or pyrex. Make sure to fill in the gaps in this bottom layer of crescents.
Put the cream cheese mixture on the top of the crescent layer using a spatula to make it level.
Open the second can of crescents and put on top of the cream cheese layer, again filling in the gaps in the crescents to cover middle.
Pour 1/2 cup of melted butter on the top of the last layer of crescent. Start on sides first then middle.
Then sprinkle 1/4 cup to 1/2 cup of sugar over the entire pan followed by an even light dusting of cinnamon.
Place pan directly on the grill grate and bake for 40-50 minutes until top is brown and starting to get crusty. Remove from grill and let cool 5-10 minutes. This allows the cheesecake to set which makes portioning easier.
This can be served warm or cold as it is good either way. Enjoy!
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