sopapilla cheesecake

★★★★★ 2 Reviews
yerryd1 avatar
By Vicki Wacasey
from Greenville, TX

This is a very easy and quick dessert. Serve completely cooled and don't forget the pile of vanilla ice cream top.

★★★★★ 2 Reviews
cook time 30 Min

Ingredients For sopapilla cheesecake

  • 2 can
    refrigerated crescent dinner rolls
  • 2 pkg
    8 oz. cream cheese, softened
  • 1 c
    white sugar
  • 1 Tbsp
    vanilla extract
  • 1/2 c
    butter, melted
  • 1/2 c
    white sugar
  • 1 1/2 Tbsp
    ground cinnamon

How To Make sopapilla cheesecake

  • 1
    Preheat the oven to 350 degrees F (175 degrees C).
  • 2
    Press one tube of crescent roll dough into the bottom of a 9x13 inch pan.
  • 3
    In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan.
  • 4
    Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer.
  • 5
    Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
  • 6
    Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.

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