Sopapilla Cheesecake by Doug Scheiding

Ingredients

Steps

• 1

  Coat a 9x13 inch baking dish with 2 tablespoons softened butter and set aside.

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  Ingredients

  • 2 Tablespoon butter, softened

• 2

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 3

  In a mixer, combine cream cheese, 1 to 1-1/2 cups of sugar and vanilla. Mix for 60 to 90 seconds on high with paddle attachment.

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  Ingredients

  • 24 Ounce cream cheese

  • 2 Cup granulated sugar, divided

  • 2 Teaspoon vanilla

• 4

  Take crescents out of the refrigerator. Open one can and place into the buttered 9x13 inch rectangular metal pan or glass dish. Make sure to fill in the gaps in this bottom layer of crescents.

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  Ingredients

  • 2 Can Pillsbury Butter Flake Crescent Rolls

• 5

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

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• 6

  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.

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• 7

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

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  Ingredients

  • 1/2 Cup butter, melted

• 8

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

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  Ingredients

  • As Needed cinnamon

• 9

  Place pan directly on the grill grate and bake for 40 to 50 minutes until top is brown and starting to get crusty.

  Grill: 350 ˚F

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• 10

  Remove from grill and let cool 5 to 10 minutes. This allows the cheesecake to set which makes portioning easier. This dessert can be served warm or cold. Enjoy!

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