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Sopapilla Cheesecake

Teresa Ambra
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.
4.34 from 15 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cookies, Brownies and Bars/Cheesecake/Dessert
Cuisine Tex-Mex
Servings 15

Ingredients
  

  • 3/4 cup sugar
  • 2 8-oz. pkgs. cream cheese softened
  • 2 pkg. Pillsbury crescent rolls
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 cup sugar
  • 1/2 stick unsalted butter melted, to drizzle over top

Instructions
 

  • Mix cream cheese, vanilla, and ¾ cup sugar together.
  • Spray bottom of 9x13” pan.
  • 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 sugar.
  • Then sprinkle the crescent roll generously with the 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.

Notes

Recipe adapted from Pillsbury.
© Can’t Stay Out of the Kitchen
Keyword cheesecake, cream cheese, dessert
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