Sopapilla Cheesecake is absolutely awesome. This fantastic cheesecake bar-type recipe is a great treat for your family. It’s much quicker than most cheesecake recipes because it uses crescent roll dough on the bottom and top. It’s filled with a luscious cheesecake layer, then topped with cinnamon sugar and drizzled with butter. The flavors are spectacular and sure to be a hit with anyone you make this quick and easy recipe for.
This recipe is all over the web. But the creator of the recipe is actually Pillsbury. I got the recipe from Julie Davis, one of the folks in a Sunday school class my husband used to teach at Hillcrest Baptist Church in Cedar Hill, Texas. It is SO easy and incredibly delicious. It is not nearly as involved or as much work as most cheesecake recipes are. It’s very simple and uses only six ingredients! My son made this for a church function last year and wowed all the folks who came.
If you’re looking for a rich, decadent dessert that’s quick and easy, then please consider making Sopapilla Cheesecake a priority in your baking schedule! Neither you nor your family will be disappointed. It’s THAT good!
When I initially posted this recipe in June 2012, it was only the third recipe that I posted. My pictures were taken with an inferior iPhone 3 because that’s all I had. I also took the pictures on my lovely granite countertop, but all the colors blended together because there were no contrasting colors! Neither did I know that food photography doesn’t do well unless the food is presented on white plates!
I remade the recipe a year later, June 2013. By that time I had a much better Canon camera, though I was in the very beginning stages of learning how to take good pictures and present food well. Still, these pictures are a whole lot better than the originals.
I recently remade this recipe again (June 2018), and updated the pictures. I made it for our Friday night care group. They oohed and aahed over dessert. Because I had leftovers, I took the remainder to my next door neighbor. They loved the dessert and told me they wouldn’t mind me making them another one any time I felt like it. 🙂
Sopapilla Cheesecake is a luscious and rich dessert your family will truly enjoy!
The cinnamon flavor adds a wonderful dimension to the taste of these scrumptious cheesecake bars. Doesn’t Sopapilla Cheesecake look yummy! Once you try this great dessert it will become one of your favorite treasured desserts!
Sopapilla Cheesecake is so easy to make. Seriously, you can have this ready for the oven in about 10 minutes. If you refrigerate the cheesecake a couple of hours before cutting, the bars are much easier to cut.
Here’s what I did.
I used these ingredients.
Soften cream cheese and place in large mixing bowl. Add sugar and vanilla.
Cream ingredients with an electric mixer and set aside.
Unroll one package of crescent roll dough and seal perforations together. Spray a 9×13″ glass baking dish with cooking spray. Spread crescent roll dough into pan stretching as well as possible so the entire surface is covered.
Spread cream cheese mixture over top of crescent roll crust.
Unroll the second package of crescent roll dough. Fit the perforations together and place over top of the cream cheese layer, fitting the dough as well as possible to cover the entire surface.
Measure a half cup sugar into a glass measuring cup. Add cinnamon and stir to combine.
Sprinkle cinnamon-sugar mixture over top of crescent roll dough. Cover the entire surface with cinnamon-sugar mixture.
Drizzle melted butter over top of cinnamon-sugar mixture.
This is what the cheesecake looks like before baking.
Bake for about 30 minutes at 350 until mixture is set. Cool completely, then refrigerate a few hours for easier cutting.
Sopapilla Cheesecake actually travels well if you want to bring it with you to potlucks, picnics, or to a party. Our family loves this Sopapilla Cheesecake recipe. We hope you will enjoy it too.
No one ever turns away from snatching a piece of this decadent dessert! Crescent roll dough makes this recipe SO easy to prepare.
Sopapilla Cheesecake is a great recipe to make for holiday baking.
Here’s the recipe.
(Recipe adapted from Julie Davis, when we attended Hillcrest Baptist Church, Cedar Hill,TX; source: adapted from Pillsbury)
- 3/4 cup sugar
- 2 pkg. cream cheese, softened
- 2 pkg. [url href=”http://www.pillsbury.com/” target=”_blank” title=”pillsbury crescent rolls”]Pillsbury[/url] crescent rolls
- 1 tsp. vanilla
- 1 tsp. cinnamon
- ½ cup sugar
- ½ stick melted butter to drizzle over top
- Mix cream cheese, vanilla, and ¾ cup sugar together.
- Spray bottom of 9×13” pan.
- Spread one package crescent rolls out to form crust.
- Spread cream cheese mixture on top.
- Spread the remaining package crescent rolls over cream cheese layer.
- Combine 1 tsp. cinnamon with ½ cup sugar.
- Then sprinkle generously with a cinnamon-sugar mixture.
- Drizzle about ½ stick melted butter over top.
- Bake about 30 minutes at 375°.
- Cool completely.
- Refrigerate before cutting into bars and serve.
We heartily enjoy the lovely cream cheese filling and the cinnamon-sugar topping in this recipe. It reminds you of eating sopapillas!
I cut the pan into 20 pieces, but you can cut these smaller or larger if you prefer.
Are you ready for a nibble? I’m already salivating over this sumptuous cheesecake!