START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Sopapilla Cheesecake by Doug Scheiding

Doug Scheiding


Sopapilla Cheesecake by Doug Scheiding

Prep Time

10

Minutes

Cook Time

45

Minutes

Serves

8 - 12

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

This sweet and smoky 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.

Ingredients

  • 2 Tablespoon butter, softened

  • 24 Ounce cream cheese

  • 1 1/2 Cup sugar

  • 2 Tablespoon vanilla

  • 2 Butter Flake Crescent Rolls, Tube

  • 1/2 Cup butter, melted

  • As Needed sugar

  • As Needed ground cinnamon

Steps

  • 1

    Coat a 9”x 13” baking dish with 2 Tbsp softened butter and set aside.
  • 2

    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.
  • 3

    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.
  • 4

    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.
  • 5

    Put the cream cheese mixture on the top of the crescent layer using a spatula to make it level.
  • 6

    Pour 1/2 cup of melted butter on the top of the last layer of crescent. Start on sides first then middle.
  • 7

    Then sprinkle 1/4 cup to 1/2 cup of sugar over the entire pan followed by an even light dusting of cinnamon.
  • 8

    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.
  • 9

    This can be served warm or cold as it is good either way. Enjoy!