Sopapilla Cheesecake

I wish I had a better picture of this Sopapilla Cheesecake. This dessert was made for a neighbor's backyard BBQ so I was in a hurry to get it put together, baked, and then chilled before the party.

This recipe comes from a friend of mine who works in the hospitality industry. Erin is also the fabulous party host who gave me the Chicken Enchilada Dip recipe that has become a favorite among my group of friends.


In the bowl of an electric mixer, add two package of softened cream cheese.

Add one cup of sugar.

Add 1 tablespoon of vanilla. I love this Mexican vanilla and use it all the time.

Mix well.

Set aside.

I sprayed a 13x9" glass baking dish with pam.

Then unroll a can of crescent roll dough across the bottom. Pillsbury now sells the cans of dough without seams.

Next take the sweet cream mixture and cover the dough.

Spread all of it evenly. Lick your fingers.

Arrange the second can of crescent roll dough on top of cream cheese mixture.

Take one entire stick of butter.

And melt the sucker in the microwave.

Now mix one cup of sugar with two tablespoons of cinnamon.

Pour melted butter on top of the crescent roll layer.

Then sprinkle the cinnamon-sugar mixture all over the top.

Bake at 350 for 35 minutes.

Once you pull from oven, let cool. Chill in refrigerator overnight, then cut into squares before serving cold. This recipe is always a hit. The crust on top and bottom are crispy and the inside filling is cold and sweet. A little bit of this dessert goes a long way so cut into smallish squares. When I serve or take it, I usually bring the recipe with me to share because it’s so easy!

{Sopapilla Cheesecake}