This Sopapilla Cheesecake recipe is perfect for a Cinco De Mayo Dessert, or for any other day! It’s delicious and easy to make.
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 MANY since by special request!).
Always start by gathering your ingredients, you want to make sure you have everything you need before it’s too late! I tend to use disposable pans when I make this, because I’m usually gifting it to someone, sending for a potluck at Nick’s office, or for teachers at the school for Teacher Appreciation Week or when the PTO sponsors dinner for them before parent/teacher conferences. The pans are recyclable, and I don’t have to worry about getting it back later.
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.
- 3 8oz packages Cream Cheese
- 2 cups sugar, divided
- 1½ tsp Vanilla Extract
- 2 cans crescent rolls
- 1 stick butter
- 1 tsp cinnamon
- 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
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that looks very yummy
I live for for cheesecake and this one looks fantastic! I bet the flavor combination is amazing! Will make it asap!
Yum! Cheesecake AND Sopapillas? Sounds delicious!
Wow this looks like heaven in a pan. I must try this pairing of two delicious goodies that I never would have thought about.
That looks so good and I’m hungry! Sounds pretty easy to make too. Thank you!
Heart attack in a pan! Love it! Pinning it for later use!
Thanks for sharing at Fluster’s Creative Muster. I’m looking forward to seeing what you link up next week.
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
That looks delicious! I’ve heard of Soapapilla before, but had no idea what it was. I’m a big fan of cheesecake though!
What an interesting take on Cheesecake! So different, I will have to give it a try.
Wow! That is even easier than I thought it would be! I love cheesecake! this may be something my family will love! Thank you!
Oh..that looks so yummy! Cheesecake. Ohhhh.
This looks divine!!! So sweet and amazing, I simply must make this, this weekend! Thanks for the recipe.
That looks pretty good!
Wow this sounds amazing. I’m adding it to my list of desserts I need to make.
I haven’t had sopapilla in years! Looks relatively easy to make.
I love sopapilla, didn’t realize you could make it so easily!
Oh my gosh this looks yummy! My sister is the baker in the family so I will have to beg her to make this!
Sounds rich!!