Real Recipes From Real Home Cooks ®

sopapilla cheesecake

(62 ratings)
Blue Ribbon Recipe by
Traci Coleman
Vancouver, WA

This is great for potlucks. Easy to make the night before and tastes great! I've been told that they now make seamless crescent rolls - and if you can find those, they'd work perfect for this recipe!! Special thanks to my Aunt Kim for sharing this recipe with me!!

Blue Ribbon Recipe

Woohoo... this is so easy and SO delicious! A small serving goes a long way, but be prepared to serve up seconds just the same. With its sweet creamy center and crunchy sugary top, this is a wonderful dessert for any occasion!

— The Test Kitchen @kitchencrew
(62 ratings)
method Bake

Ingredients For sopapilla cheesecake

  • 2
    8 oz cans of crescent rolls
  • 2
    8 oz pkg of cream cheese, softened
  • 2 c
    sugar, divided
  • 2 tsp
    vanilla, divided
  • 1/2 c
    margarine or butter
  • ground cinnamon

How To Make sopapilla cheesecake

  • 1
    Spray 9x13" pan with non-stick cooking spray. Use one can of crescent rolls to line the bottom of the pan; stretch the dough and pinch the holes closed to form a crust.
  • 2
    Blend together the softened cream cheese, one cup of sugar and one teaspoon of vanilla. Spread mixture evenly over the dough, but not too close to edges. Stretch second can of crescent rolls over the cream cheese mixture to form top crust.
  • 3
    Melt butter and blend in one cup of sugar and one teaspoon vanilla; pour evenly over the crust.
  • 4
    Sprinkle generously with cinnamon, then bake at 360 for 30 minutes until bubbly and crust is slightly browned.
  • 5
    Let cool and refrigerate before cutting into squares.