Sopapilla Cheesecake Dessert? Check. Easy? Check. So freakin’ good they’ll blow your mind? Check. 
My philosophy recently – quick, easy and with a lot of flavor.
But then again, I don’t allow myself get in culinary rut so I always try to make some spin on everyday dishes. But before that, I want to share the news with you. Today our angel woke up and happily hopped in his mother’s belly and decided to show his dad how to kick. Yes, the day has come for both of us to finally feel the first kicks of our baby. 🙂
There are not many things that I want for my child. Health, good direction, good luck in life, to meet great people, a dish which will make him remember his home where he grew up… I wish to him a Sunday brunch that will follow him through life as best memory, I wish carefree late awakening with loud rattling of plates in the dining room. I wish him to love the smell of coffee in the morning although he doesn’t drink it. I wish him life and wish him laughter… OK, OK… As I promised, I won’t bother you too much with my private life and gestational days and I’ll move on to what y’all naturally expect.
I love sweet treats with cream cheese, and one of the dearest to me is this easy sopapilla cheesecake dessert with crescent rolls, rich with cream cheese. So here’s a recipe for all those who don’t like chocolate 🙂 (if there are any) Enjoy!
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Ingredients
- 2 (8oz.) packs of Pillsbury crescent rolls
- 2 (8oz.) packs of cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter (melted)
- 1 tablespoon cinnamon
- 4 tablespoons sugar
- * honey
Instructions
- Preheat the oven to 350 degrees.
- Spray 9 x 13 baking dish with cooking spray.
- Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
- * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don't like raw dough)
- Combine softened cream cheese, sugar, and vanilla.
- Spread mixture over crescent rolls.
- Roll the remaining crescent roll over the top and stretch to the edges and seal.
- Brush across the entire top of the crescent roll with the melted butter.
- Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
- Bake for about 30 minutes, or until golden brown.
- Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
- Slice into triangles or squares, drizzle with a little honey if you like and serve.
Notes
Hi Sarah, what is a crescent roll
I live in South Africa
Thank you
A crescent roll is a type of canned roll we have. It doesn’t rise as much as canned biscuit. They are primarily made by Pillsbury
Basically croissant dough
Crescent rolls use yeast. Croissants, made by layering butter and dough to produce a flaky pastry. Crescent rolls are triangular shapes of dough that are rolled into a crescent shape with one layer of dough.
This looks wonderful! http://www.bunsinmyoven.com/
It’s in the cinnamon and sugar mixture and honey!
Where is the Sopapilla ?!?
Here is an easy recepie using Pillsbury Crescent roll
Had this at school, sure was good
Wow this tastes as good as it looks!! We had it warm with vanilla ice cream
Hi! Just wanted to say thanks for posting this! I live on the east coast but my heart is still in New Mexico where we eat sopas all the time! Can’t wait to try this on Saturday!
Thanks Ashley!
I going to make it for my husband for Valentine’s dessert
Looks delicious!
Hi!
Made it already… Sooo good!
Can I freeze it?
This came out really good. I want to try adding homemade pie filling to it next time. I think that would be really amazing too.
I was thinking the same thing. Some apple pie filling would be awesome.
I added apple pie filling to mine a couple years ago. It was hit! I am considering doing a pumpkin version this Thanksgiving.
Thanks for sharing All Yer recipes.. I will be making this cheesecake for family..KEEP UP THE GOOD WORKS.
My sister use to make this and she put crushed peacons on top with the cinnamon and sugar topping