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Community Recipe
from [AllenD]
Sopapilla cheesecake

Sopapilla cheesecake

  • Yield: 16 servings ( Serving Size: 16 servings )
  • Prep time:10 Minutes
  • Cook time:30 Minutes
  • Cool:10 Minutes


  • 2 package(s) 8 oz cream cheese
  • 2 can(s) crescent rolls or 2 cans of crescent sheets
  • 1/2 stick(s) butter or margarine melted
  • 1 teaspoon(s) cinnamon
  • 1 1/2 cup(s) sugar
  • 1 teaspoon(s) vanilla


1. Preheat oven to 350 F.

2. Spread crescent rolls on bottom of 9 x 13 pan, pinching seams together.

3. Combine 1 cup sugar, vanilla, and cream cheese in a mixing bowl and blend until smooth. Spread cream cheese mixture on bottom layer of rolls.

4. Take the other package of rolls and on a floured surface, press seams together then lay it over the cream cheese mixture.

5. Pour melted butter over the crescent roll layer. (Original recipe calls for 1 stick of butter but I thought it was too much.)

6. Mix 1/2 cup sugar, 1 tsp cinnamon and sprinkle over the top.

7. Bake 30 min.

8. Allow to cool, cut into 16 pieces.

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Sopapilla cheesecake recipe