Real Recipes From Real Home Cooks ®

sopapilla "cheesecake"

(1 rating)
Recipe by
Aimee Morales
Pflugerville, TX

I love this!! Easy to have kids help. I can't make it a lot because I have no self control and will eat it all myself the same day! I do use lowfat ingredients though.... ;)

(1 rating)
yield 10 -12
prep time 15 Min
cook time 30 Min

Ingredients For sopapilla "cheesecake"

  • 2 can
    refrigerated crescent rolls
  • 2 pkg
    cream cheese
  • 1 c
  • 1 tsp
    vanilla extract
  • 1 stick
  • 1/2 c
  • 1 1/2 tsp

How To Make sopapilla "cheesecake"

  • 1
    Press one can of crescent rolls (*I used reduced fat) into the bottom of a 13x9 baking pan. (*Only if using reduced fat, spray pan with cooking spray)
  • 2
    Beat 2 8oz. packages of cream cheese (I use lowfat), 1 cup sugar and 1 tsp vanilla until thoroughly combined. Spread evenly over cresent dough.
  • 3
    Unroll 2nd can of cresent rolls and lay on top of the cream cheese mixture.
  • 4
    Melt 1 stick of butter in a saucepan on the and then stir in 1/2 cup of sugar and 1 1/2 tsp cinnamon until both are dissolved. Drizzle evenly over crescent rolls.
  • 5
    Bake at 350 for 30 minutes. Cool at room temperature and then refridgerate. Cut in to slices and serve. Individual servings can be warmed for about 10-20 seconds in the microwave prior to serving, but I like mine cold!! If desired, top with whipped cream and a sprinkle of cinnamon.