Sopapilla Cheesecake

Name: Sopapilla Cheesecake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: Spanish
Ingredients: 2 can(s) pillsbury crescent rolls; 2 pkg (8oz each) cream cheese, softened; 1 c sugar; 1 tsp vanilla; 1/4 c butter, melted; cinnamon and sugar (1/4 cup sugar and 1 tbsp cinnamon)

By Carol Perricone
@coolbaker1

I was looking on the web for recipes, and I'm not sure how I found this recipe.

I printed it out, and it says the recipe is from My Yellow Umbrella... the website: www.mychocolatetherapy.com

Anyway, it was so simple, and I had all the ingredients, so I made the cake.

Rating:

★★★★★ 2 votes5

Comments:

31 Comments

Serves:

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 can(s)

pillsbury crescent rolls
2 pkg

(8oz each) cream cheese, softened
1 c

sugar
1 tsp

vanilla
1/4 c

butter, melted
·

cinnamon and sugar (1/4 cup sugar and 1 tbsp cinnamon)
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How to Make Sopapilla Cheesecake

Step-by-Step

Pre-heat oven to 350 degrees. Unroll and spread 1 can crescent rolls on bottom of un-greased 9x13 inch baking pan.

If you aren't using seamless crescents, be sure to smooth out the seams before adding the filling.
Combine softened cream cheese, sugar and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture.
Spread melted butter over the top and sprinkle with cinnamon and sugar.
Bake in 350 degree oven for 20-30 minutes. Let cool before serving.