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Sopapilla Cheesecake


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Sopapilla Cheesecake 0 Picture


  • 2 cans Pillsbury Crescent rolls
  • 2 8oz Cream Cheese (room temperature)
  • 1 1/2 cups sugar
  • 1 tsp vanilla extract
  • 1 tsp cinammon
  • 1 stick butter ( 1/2 cup real butter not margarine)



Step 1

Spray a 9x13" pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.

In a seperate bowl blend the cream cheese, 1 cup sugar and 1 tsp. vanilla, spread over top of dough.

Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.

Melt butter and pour over the top layer of crescents.

Mix the remaining 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon mixture generously over the top. If you don't think that's enough cinnamon sugar on top add more its really up to you and there's no rules on this part of the recipe.

Bake at 350* for 30 minutes until bubbly and bottom crust is slightly brown.

Cool, slice, and enjoy

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