Sopapilla Cheesecake

Michelle Hickey


This is CRAZY good! Some friends from out of town came to visit and I made this for them. We had gathered some local friends together as well so we had a housefull. Our out of town guest was cutting one piece of this in half and one of our local friends asked him... "what are you doing?" The out of town guest said "cutting this in half". The first friend says "There isnt any point in doing that, you are going to want it all" The out of town guest took a bite and grabbed the other half! So funny!


★★★★★ 2 votes

30 Min
45 Min


Add to Grocery List

  • 3 can(s)
    crescent rolls
  • 3
    8 ounce blocks of cream cheese
  • 2 c
  • 1 tsp
  • 1 stick

How to Make Sopapilla Cheesecake


  1. Preheat oven to 350. In a bowl mix 1/2 cup of sugar and cinnamon and set aside. Mix 3 packages softened cream cheese with 1 1/2 cups sugar until blended well. Add 1 1/2 tsp of vanilla.
  2. In seperate bowl melt butter. Spread 1 can crescents in the bottom of a greased baking dish. Do not seperate. Spread it across the bottom so that it is covered.
  3. Spread half the cream cheese mixture over the dough. Add second rectangle of dough over mixture. Pour 1/2 of the melted butter over the layer of dough followed by sprinkling half the mixture of cinnamon and sugar.
  4. Spread remaining cream cheese mixture over this layer. Cover with last can of crescent rolls. Pour reamining butter over the dough and sprinkle the remaining sugar and cinnamon on top.
  5. Bake for 45 minutes. Let cool before serving.
  6. *Warning - you will want to cut this immediately because it smells so wonderful. If you do the cheese will be like hot lava. You must let this cool!!! :)

Printable Recipe Card

About Sopapilla Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Bread
Regional Style: American
Hashtags: #Cream, #cheese

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