Sopapilla "Cheesecake"

Sopapilla Cheesecake Recipe

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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


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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"


  • 1Press 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)
  • 2Beat 2 8oz. packages of cream cheese (I use lowfat), 1 cup sugar and 1 tsp vanilla until thoroughly combined. Spread evenly over cresent dough.
  • 3Unroll 2nd can of cresent rolls and lay on top of the cream cheese mixture.
  • 4Melt 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.
  • 5Bake 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
Hashtags: #easy, #kid, #Semi-Homemade

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