Sopapilla Cheesecake Dessert
This mouth watering cinnamon-sugar cheesecake dessert started off as my staple Cinco de Mayo dessert, but has quickly become my go-to for any party, potluck, or family get together. I guarantee it will be a hit at your next party and you’ll need to be prepared to share the recipe (trust me)!
Jump to RecipeThis popular Mexican pastry dessert is filled with flavor! Layers of crescent rolls & cheese cake filling are then topped with melted butter, cinnamon, and sugar for the most delicious cinnamon sugar topping! It’s like a cinnamon roll and a cheesecake had a baby.. but better! The flavors mix perfectly together and will be a hit with guests of all ages.
Ingredients
- Crescent rolls – I use Pillsbury original but any brand of crescent rolls will work
- Cream Cheese – You will need 2 – 8 oz blocks of cream cheese for this recipe. They will need to be room temp, so be sure to set them out for about an hour before starting.
- Vanilla
- Egg
- Sugar
- Cinnamon
- Unsalted Butter
Oh, and did I mention that they are SO easy to make? This Sopapilla Cheesecake Dessert recipe uses simple ingredients that you probably already have in your kitchen. Prep is about as easy as it gets, and this amazing dessert is ready for the oven in less than 10 minutes.
How to Make Sopapilla Cheesecake Dessert
- Before starting, set your blocks of cream cheese out on the counter for about an hour until reaching room temperature.
- Preheat oven to 350 degrees F.
- Add one can of crescent roll dough to the bottom of a greased 9×13 baking dish (glass or metal). Be sure to pinch any perforations so you have one sheet with no holes.
- In a mixing bowl, beat together the cream cheese, vanilla, egg, and 1 cup of sugar using a hand mixer. You’ll want a smooth and fluffy consistency.
- Spread the cream cheese mixture over the crescent roll dough.
- Add the second can of crescent roll dough over top of the cream cheese mixture. Pinch any perforations and stretch the dough as much as possible to cover the cream cheese.
- Melt the butter and pour over top. Use a brush to spread the butter out evenly.
- Mix together 1/3 cup sugar and cinnamon in a small bowl. Sprinkle evenly over the melted butter.
- Bake at 350 degrees F for 25-30 minutes (until the crescent roll dough is fully cooked) and you have a cinnamon sugar crust on top.
- Let cool for 20 minutes and enjoy!
Kitchen Items Used
Sopapilla Cheesecake Dessert
Ingredients
- 2 blocks cream cheese softened
- 2 cans crescent rolls
- 1 tsp vanilla extract
- 1 cup sugar
- 4 tbsp melted butter
Topping
- 2 tsp ground cinnamon
- 1/3 cup sugar
Instructions
- Before starting, set your blocks of cream cheese out on the counter for about an hour until softened. You can also soften in the microwave on very low power.
- Preheat oven to 350 degrees F
- Line the bottom of a greased 9×13 baking dish with 1 can of crescent roll dough. Pinch any perforations so you have one sheet with no holes.
- In a mixing bowl, beat together the cream cheese, vanilla, egg, and 1 cup sugar using a hand mixer. You want a smooth & fluffy consistency.
- Spread the cream cheese mixture over the crescent roll dough.
- Add the second can of crescent roll dough over top of the cream cheese mixture. Pinch any perforations and stretch as much as possible to cover the mixture completely.
- Melt the butter and pour over top of entire dish. Spread evenly using a brush.
- Mix remaining sugar and cinnamon in a small bowl. Sprinkle evenly over the melted butter.
- Bake at 350 degrees F for 25 – 30 minutes, until the crescent dough is fully cooked and you have a cinnamon sugar crust on top.
- Let cool for 20 minutes and enjoy!