Sopapilla cheesecake

Yield: 16 servings ( Serving Size: 16 servings )
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Recipe Time

Prep Time:
Cook Time:
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. 1. Preheat oven to 350 F.

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

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

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

  7. 7. Bake 30 min.

  8. 8. Allow to cool, cut into 16 pieces.
December 2013

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

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