Sopapilla Cheesecake

Sopapilla Cheesecake is layers of cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect Mexican dessert. Don’t know what to make for Cinco De Mayo? Need a dessert to go with your Baked Chicken Chimichangas? This is it!

SOPAPILLA CHEESECAKE

I don’t know if I would necessarily dub it a cheesecake more like a thick cream cheese layer but it’s good nonetheless.

How could it not be good. Butter, sugar, cinnamon, cream cheese…come on. This would be the perfect ending to a Mexican meal. You can eat it warm with ice cream or it’s good chilled…your choice.

sopapilla cheesecake - Sopapilla Cheesecake

HOW TO MAKE SOPAPILLA CHEESECAKE

To make Sopapilla Cheeecake, unroll crescent rolls and press them in a greased baking dish. Mix the cream cheese, sugar, and vanilla for the filling and spread over the dough. Unroll the remaining crescent rolls and place on top. Pour on butter and sprinkle the cinnamon sugar on top. Bake for 30 minutes until brown.

First, preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
Next, in a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
Pour the melted butter on top of the crescent dough.
In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.

You could even drizzle honey over it or strawberries and whipped cream.

OTHER CHEESECAKE RECIPES

4.6 from 5 votes

Yield: 12 servings

This Sopapilla Cheesecake is layers of cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect Mexican dessert.

2 (8 ounce cans) Pillsbury crescent rolls
2 (8 ounce packages) cream cheese (room temperature)
1 1/2 cups sugar divided
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup butter melted

Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
Pour the melted butter on top of the crescent dough.
In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.