Sopapilla "Cheesecake"

Sopapilla Cheesecake

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Aimee Morales


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 vote

15 Min
30 Min



  • 2 can(s)
    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.

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About Sopapilla "Cheesecake"

Course/Dish: Cakes Pies Other Desserts
Other Tags: Quick & Easy For Kids

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