Ube Sopapilla Cheesecake

5 from 1 vote

Two cans of crescent roll dough sandwich a cream cheese filling swirled with ube, then get topped with melted butter and cinnamon sugar. It bakes up golden and slightly crispy in under 30 minutes, no pastry skills or special equipment required.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: Asian, filipino

Servings: people

Calories: 950kcal

Author: Rose Sioson

Equipment

1 9×13 inch baking dish
1 MIxing Bowl

Ingredients

2 cans (8 ounces) Pillsbury™ Original Crescent Rolls (8 Count)
2 packs (8 ounce) cream cheese (room temperature)
¼ cup butter
1 teaspoon vanilla
1 egg
¾ cup white sugar
¼ cup ube jam optional
1 teaspoon ube extract

Topping

½ cup white sugar
1 teaspoon cinnamon

Instructions

Preheat your oven to 350°F (175°C).
Unroll one can of crescent rolls and press it into the bottom of a greased 9×13 inch baking dish to form the base.
In a mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract, ube jam and/ or ube extract. Mix until smooth and well combined.
Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
Unroll the second can of crescent rolls and place it on top of the cream cheese layer.
Pour the melted butter on top of the crescent dough.
On a separate small bowl, combine the topppings. Sprinkle evenly over the melted butter.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is set.
Allow the ube sopapilla cheesecake to cool before slicing into squares.

Notes

Make sure the cream cheese is at room temperature for easy mixing.
Let the cheesecake cool completely before slicing to keep the layers intact.
For a crispier top, broil for the last 1-2 minutes of baking.
For an extra touch, top it with whipped cream ,strawberries or raspberries and on top when serving.

Nutrition