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Sopapilla Cheesecake by Doug Scheiding

Sopapilla Cheesecake by Doug Scheiding

By Doug Scheiding

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.

Prep Time

10 Min

Cook Time

45 Min

Pellets

Apple

Ingredients

Number of People Serving

8

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Units of Measurement:
main
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 ground cinnamon

Step

  • 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.

    350 ˚F / 177 ˚C

    00:50

  • 9

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

My Notes


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