This Sopapilla Cheesecake recipe is perfect for a Cinco De Mayo Dessert, or for any other day! It’s delicious and easy to make.
Sopapilla Cheesecake
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.
Sopapilla Cheesecake
Ingredients
- 3 8 oz packages Cream Cheese
- 2 cups sugar divided
- 1 1/2 tsp Vanilla Extract
- 2 cans crescent rolls
- 1 stick butter
- 1 tsp cinnamon
Instructions
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 398Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 75mgSodium: 295mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 5g
kathy pease says
This looks so yummy and I will have to try out the recipe 🙂
Mishelle Greening says
I once made these in home ec (I won’t say how many years ago THAT was) and they were fantastic!! Light as air. Must try them again!!
Mishelle
Dana Rodriguez says
This looks really good. Be nice for Mother’s Day!
Carol Luciano says
This looks and sounds so delicious. And so easy and uncomplicated. Thanks for sharing this.
Renee Rousseau says
I definitely need to taste this Sopapilla Cheesecake. I like all the ingredients and the pictured instructions are so helpful!
Zoey says
Yum! Cheesecake is my favorite dessert! This sounds like an interesting variety.
Kayte CookWatts says
My whole family loves cheesecake and this sounds like an amazing twist. Trying it!
Terri Quick says
This is so unique & so easy to make.
Jeanna Schirm Massman says
This sounds delicious. It must be kind of a cross between cinnamon rolls and cheesecake.
Jennifer Hedden says
Cheesecake is my favorite dessert. I have made sopapilla cheesecake like this and it is so good. I love trying new recipes especially cheesecake recipes!
HEIDI C, says
I have never thought of using crescent rolls to make a dessert crust. Nice twist to a yummy-sounding recipe.
Casey Garvey says
I love cheesecake the normal way and have honestly never heard of it this way! But it does look delicious!
Leela says
That looks delicious. I love all kinds of cheesecake.
Elizabeth Tarlow says
This cheesecake recipe sounds so good!! Love the use of crescent rolls! I definitely will be making this; thanks for sharing your recipe!
Calvin says
Does this freeze well? That’s a big cheesecake!
Molli Taylor says
i always thought sopapillas were harder than this but i might try it
krysprincess says
that looks very yummy
Heather says
I live for for cheesecake and this one looks fantastic! I bet the flavor combination is amazing! Will make it asap!
Linette says
Yum! Cheesecake AND Sopapillas? Sounds delicious!
Brandy Myers (@Giveawayblogdom) says
Wow this looks like heaven in a pan. I must try this pairing of two delicious goodies that I never would have thought about.
Elle says
That looks so good and I’m hungry! Sounds pretty easy to make too. Thank you!
mammahomemaker2012 says
Heart attack in a pan! Love it! Pinning it for later use!
Robin says
Thanks for sharing! I’m looking forward to seeing what you cook up next week.
Miz Helen says
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
Nikki says
That looks delicious! I’ve heard of Soapapilla before, but had no idea what it was. I’m a big fan of cheesecake though!
Cecile says
What an interesting take on Cheesecake! So different, I will have to give it a try.
JadeLouise Designs (@JadeLDesigns) says
Wow! That is even easier than I thought it would be! I love cheesecake! this may be something my family will love! Thank you!
Krystyn @ Really, Are You Serious? says
Oh..that looks so yummy! Cheesecake. Ohhhh.
susan says
This looks divine!!! So sweet and amazing, I simply must make this, this weekend! Thanks for the recipe.
Mel says
That looks pretty good!
Ellen Christian (@scentednights) says
Wow this sounds amazing. I’m adding it to my list of desserts I need to make.
Tazim says
I haven’t had sopapilla in years! Looks relatively easy to make.
Isra says
I love sopapilla, didn’t realize you could make it so easily!
sweettartbeauty says
Oh my gosh this looks yummy! My sister is the baker in the family so I will have to beg her to make this!
fredamans says
Sounds rich!!