Real Recipes From Real Home Cooks ®

sopapilla cheesecake

Recipe by
Joyce Lowery
Sterlington, LA

Went into my patient's house one day and his wife was baking this. She sent me home with a bowl of it and instructions on how to make it. Very tasty.

yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For sopapilla cheesecake

  • 2 can
    pillsbury crescent rolls ( buy seamless if you can find them)
  • 16 oz
    cream cheese, softened
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    almond extract
  • 1/4 c
    butter, melted
  • cinnamon sugar (1/4 cup sugar plus 1 tablespoon cinnamon combined)

How To Make sopapilla cheesecake

  • 1
    Preheat oven to 350 degrees.
  • 2
    Unroll and spread one can of crescent rolls on bottom of ungreased 9x13-inch pan. Make sure the seams are smoothed out before adding the filling if you are using the rolls with seams.
  • 3
    Combine softened cream cheese, sugar, extracts with mixer until creamy.
  • 4
    Spread mixture over crescent rolls smoothly.
  • 5
    Unroll remaining crescent rolls over mixture; being sure to press together any seams.
  • 6
    Spread melted butter over the top and sprinkle with cinnamon sugar mixture. Bake in 350 degree oven for 20 - 30 minutes.
  • 7
    If you use a glass dish; preheat and cook at 325 degrees.

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