Sopapilla Cheesecake
Sopapilla Cheesecake is a Pillsbury recipe with crescent roll crust, luscious cheesecake filling, and cinnamon sugar topping. Quick, easy and delicious six-ingredient recipe. Perfect for company or potlucks.
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 small bowl
- measuring cups
- measuring spoons
Ingredients
- 3/4 cup granulated sugar
- 16 oz. pkg. cream cheese softened (two 8-ounce blocks)
- 2 pkg. Pillsbury crescent rolls
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter melted, to drizzle over top (1/2 stick)
Instructions
- Mix cream cheese, vanilla, and ¾ cup granulated sugar together in a large bowl with an electric mixer.
- Spray bottom of 9x13” pan with cooking spray.
- Spread one package crescent rolls out to form crust.
- Seal perforations well.
- Spread cream cheese mixture on top.
- Spread the remaining package crescent rolls over cream cheese layer.
- Seal perforations well.
- Combine 1 tsp. cinnamon with ½ cup granulated sugar in a small bowl.
- Then sprinkle the crescent roll generously with the cinnamon-sugar mixture.
- Drizzle about ½ stick (1/4 cup) melted butter over top.
- Bake about 30 minutes at 375°.
- Cool completely.
- Refrigerate before cutting into bars and serve.
Notes
Nutrition
Calories: 125kcalCarbohydrates: 19gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 214mgPotassium: 87mgFiber: 0.2gSugar: 18gVitamin A: 112IUVitamin C: 0.01mgCalcium: 111mgIron: 0.1mg
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