Sopapilla Cheesecake

Yield: 1 serving
Community Recipe from


  • 1 (8 ounce) package cream cheese softened
  • 1 cup(s) white sugar
  • 1 teaspoon(s) vanilla extract
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1/2 cup(s) melted butter
  • 1/2 cup(s) white sugar
  • 1 teaspoon(s) ground cinnamon


  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch
  2. baking dish with cooking spray.
  3. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl
  4. until smooth; set aside.
  5. Unroll the cans of crescent roll dough, and use a rolling pin to shape each
  6. sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13
  7. inch baking dish. Evenly spread the cream cheese mixture into the baking
  8. dish, then cover with the remaining piece of crescent dough, and brush with
  9. melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small
  10. bowl,and sprinkle evenly over the top of the cheesecake.
  11. Bake in the preheated oven until the crescent dough has puffed and turned
  12. golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

January 2014

This recipe is a personal recipe added by jacmonty and has not been tested or endorsed by MyRecipes.

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