Sopapilla Cheesecake Recipe
13×9 pan sprayed with Pam
350 degree oven
4 cans of crescent rolls
2-8 oz. blocks of cream cheese softened
2 c. sugar-divided
2 tsp. vanilla
1 stick of butter
1 can of pie filling (optional)
cinnamon-to sprinkle on top or 1 tsp. to mix with topping
Lay 2 cans of rolls on the bottom of the pan. Smoosh them together to make a crust.
Mix cream cheese, vanilla, and 1 c. of sugar and cream together.
Spread on top of rolls.
Top with pie filling (optional).
Add the last 2 cans of rolls on top.
Melt butter with sugar and cinnamon and pour over top.
Bake for 35 minutes.
If you’ve been looking for a yummy Tex-Mex dessert there’s almost no reason to look further than Sopapilla cheesecake! I get more compliments on this dessert than stuff I try way harder on.
- 2 8oz pillsbury crescent rolls
- 1 C sugar
- 3 tbsp ground cinnamon
- 2 8oz cream cheese softened
- 1 large egg
- 1 tsp pure vanilla extract
Preheat oven to 350 degrees and line a 9x4 baking pan with parchment paper.
Using a small bowl, combined 1⁄2 C sugar and 3 tbsp ground cinnamon; set aside.
Using a large bowl and hand mixer, beat the cream cheese, sugar, egg, and vanilla until creamy and smooth.
Sprinkle a little bit of the cinnamon sugar onto the bottom of the baking pan
Unroll the crescent rolls and line 1 can into the bottom of the baking pan and press the seams together.
Pour the batter into the baking dish and place the second can of crescent rolls on top of the batter.
Sprinkle the remaining cinnamon sugar on top and bake in the oven for 30-40 minutes or until a light golden brown.
Allow to cool completely before cutting into bars.
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Amount Per Serving: Calories: 274Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 223mgCarbohydrates: 28gFiber: 2gSugar: 18gProtein: 5g
Nutrition facts are an estimate.