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Sopapilla Cheesecake

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 servings
Course: Dessert
Cuisine: Mexican

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
  2. In a medium bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent roll layer.
  3. 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.
  4. Pour the melted butter on top of the crescent dough.
  5. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
  6. 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. Store leftovers in an airtight container.