Sopapilla CheesecakeWhen is Dinner

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

Just after Thanksgiving, we had some friends visit us, and one of them was celebrating their birthday. Well, since they were staying in a hotel, they couldn’t very well bake a cake, and you know we can’t let anyone NOT have a cake on their birthday, it just isn’t right. So, I asked what kind of cake they wanted, and the reply was a Sopapilla Cheesecake. I had never made one of these before (though I’ve made 4 since by special request!), so I had to search for a recipe. I based mine off of the one at Allrecipes, and here is how I did it:

Always start by gathering your ingredients, you want to make sure you have everything you need before it’s too late!

Next, you’ll want to open one can of your crescent rolls, and roll them out flat, still attached. I did mine on a cutting board with a rolling pin, then transferred to the bottom of my pan.

Mix all of the Cream Cheese with 1/12 cups Sugar and Vanilla until it’s nice and smooth. If your cream cheese is at room temperature, it should be pretty easy to do this with a mixer.

Pour it into the pan, over the bottom crust.

Now, open the other can of crescent rolls, and make it flat and smooth just like the bottom layer. Carefully place it on top of the cheesecake spread, forming a top crust.

Now, for the topping. Melt the stick of butter in a pan. Meanwhile, mix the remaining sugar and cinnamon in a bowl. Pour the melted butter over the top crust, then sprinkle the cinnamon/sugar mix on top.

Bake at 350 for 45 minutes until it’s a nice golden brown. Then, it needs to cool completely before serving.

Sopapilla Cheesecake

Save Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

Author: Karen

Recipe type: Dessert

Serves: 16

Ingredients

3 8oz packages Cream Cheese
2 cups sugar, divided
1½ tsp Vanilla Extract
2 cans crescent rolls
1 stick butter
1 tsp cinnamon

Instructions

Preheat oven to 350
Spray pan with non-stick spray
Line bottom with one can of crescent rolls
Mix cream cheese, 1½ cups sugar, and Vanilla Extract until creamy and smooth
Top with remaining can of crescent rolls
Melt Butter
Mix Cinnamon and Remaining ½ cup sugar
Pour butter over top crust
Sprinkle Cinnamon/Sugar Mix over melted butter
Bake for 45 mins
Cool completely before serving

This recipe is partying at:

24 thoughts on “Sopapilla Cheesecake”

Sounds rich!!

Oh my gosh this looks yummy! My sister is the baker in the family so I will have to beg her to make this!

Pingback: Frugal Experiments From Around The Web - Weekly Round-up 2/23/2013 - Frugal Experiments

I love sopapilla, didn’t realize you could make it so easily!

I haven’t had sopapilla in years! Looks relatively easy to make.

Wow this sounds amazing. I’m adding it to my list of desserts I need to make.

That looks pretty good!

This looks divine!!! So sweet and amazing, I simply must make this, this weekend! Thanks for the recipe.

Oh..that looks so yummy! Cheesecake. Ohhhh.

Wow! That is even easier than I thought it would be! I love cheesecake! this may be something my family will love! Thank you!

What an interesting take on Cheesecake! So different, I will have to give it a try.

That looks delicious! I’ve heard of Soapapilla before, but had no idea what it was. I’m a big fan of cheesecake though!

We will just love your Sopapilla Cheesecake it is a dessert for all seasons!
Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen