Real Recipes From Real Home Cooks ®

sopapilla cheesecake

(2 ratings)
Recipe by
Carol Perricone
Massapequa Park, NY

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

(2 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For sopapilla cheesecake

  • 2 can
    pillsbury crescent rolls
  • 2 pkg
    (8oz each) cream cheese, softened
  • 1 c
  • 1 tsp
  • 1/4 c
    butter, melted
  • cinnamon and sugar (1/4 cup sugar and 1 tbsp cinnamon)

How To Make sopapilla cheesecake

  • 1
    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.
  • 2
    Combine softened cream cheese, sugar and vanilla. Spread mixture over crescent rolls.
  • 3
    Unroll and spread remaining crescent rolls over mixture.
  • 4
    Spread melted butter over the top and sprinkle with cinnamon and sugar.
  • 5
    Bake in 350 degree oven for 20-30 minutes. Let cool before serving.

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