Sopapilla Cheesecake
Sopapilla Cheesecake is layers of cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect Mexican dessert. Don’t know what to make for Cinco De Mayo? Need a dessert to go with your Baked Chicken Chimichangas? This is it!
SOPAPILLA CHEESECAKE
I don’t know if I would necessarily dub it a cheesecake more like a thick cream cheese layer but it’s good nonetheless.
How could it not be good. Butter, sugar, cinnamon, cream cheese…come on. This would be the perfect ending to a Mexican meal. You can eat it warm with ice cream or it’s good chilled…your choice.
HOW TO MAKE SOPAPILLA CHEESECAKE
To make Sopapilla Cheeecake, unroll crescent rolls and press them in a greased baking dish. Mix the cream cheese, sugar, and vanilla for the filling and spread over the dough. Unroll the remaining crescent rolls and place on top. Pour on butter and sprinkle the cinnamon sugar on top. Bake for 30 minutes until brown.
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First, preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
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Next, in a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
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Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
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Pour the melted butter on top of the crescent dough.
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In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
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Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.
You could even drizzle honey over it or strawberries and whipped cream.
You could even drizzle honey over it or strawberries and whipped cream.
OTHER CHEESECAKE RECIPES
- Turtle Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Cinnamon Roll Cheesecake
- Mini Chocolate Cheesecakes
- Caramel Apple Cheesecake Bars
- Cookies and Cream Cheesecakes
- Carrot Cake Cheesecake
Sopapilla Cheesecake
This Sopapilla Cheesecake is layers of cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect Mexican dessert.
Ingredients
- 2 (8 ounce cans) Pillsbury crescent rolls
- 2 (8 ounce packages) cream cheese (room temperature)
- 1 1/2 cups sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup butter melted
Instructions
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Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
-
In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
-
Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
-
Pour the melted butter on top of the crescent dough.
-
In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
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Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.
My friend made these and they are amazing! Gonna try using the crescent dough sheet to see if that works the same!
I adore this recipe. I always follow the recipe to a “t”. Everyone always loves it. I bring it in occasionally to work warm in the mornings for a coffee cake. Delish!!!
Have made these with thin layer of drained crushed pineapple on top of cream cheese mixture, and also with canned cherry pie or blueberry filling before top crust is added.
Yum! Sounds delicious!
Super easy and tasty !
I made it as a dessert for my husband’s birthday dinner of enchiladas and cheesy rice-a day late, since he spent his actual birthday in the hospital with an infected cat scratch on his eyelid!
(No we did not put the cat down. People keep asking us that and I find it disturbing)
Anyway, he was so excited about it he halved his usual dinner portions to make sure he had room. Loved it!
Man I’m so sorry about your husband’s eye. That sounds awful. I’m glad he enjoyed his dessert!
Do you think I could bake this in a cast iron Dutch oven?
I haven’t tried it but don’t see why not.
It’s a very simple recipe. I may cut out some of the sugar for the topping to make it a little less sweet, however still a good recipe for a quick and tasty dessert.
Thank you!
amazingly good! and easy.
Maybe 30 min is too long. Like.mine more creamy but awesome recipe. Thanks for putting it on here.
You’re welcome!
amazingly good! and easy.
Delicious!
Can you freeze this?
Thanks!
I haven’t tried it but I don’t see why not.
I’ve made this before. However make sure when buying the crescent rolls you get the right kind…. I accidentally bought GARLIC flavored!! That was a disaster!
Just discovered your blog = amazing ideas! I hope it’s ok – I just pinned this recipe with the link to your blog on pinterest. I’m going to try these this weekend for a cino de mayo party. Thanks for sharing your gift of cooking and baking so willingly! Much appreciative, cheers!
Your site is one of my favorites now. No other dessert compares to this. Thank you for posting it. I had to share it with everyone on my food blog http://go-bite-me.blogspot.com/
You should see the easy molten chocolate cakes on there, another of my favorites.
How do you do it? You’ve got two wild ones, and you’re about to pop with another…and you still make time for delicious things like this! This looks amazing!
that looks like a diet killer!