This sopapilla cheesecake recipe was given to my parents by their friend, Jody. It’s a special Christmas morning tradition at my house. Everyone gets so excited when my dad makes them after we’ve all opened presents.
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Sopapilla Cheesecake
This dessert is amazing served warm or cold.
Ingredients
- 2 8-oz. packages of cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 8-oz. cans of refrigerated crescent rolls
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter, softened
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9×13 inch pan with cooking spray.
- Combine the cream cheese, 1 cup of sugar, and vanilla extract in a bowl until smooth and creamy.
- Unroll 1 can of crescent rolls and line the bottom of the 9×13 inch pan, making sure the rolls are flat.
- Evenly spread the cream cheese mixture over the top of the crescent rolls.
- Unroll the second can of crescent rolls and cover the cream cheese mixture so no cream cheese is showing.
- In a small bowl, combine 3/4 cups of sugar with the cinnamon and butter.
- Put the cinnamon mixture on top of the crescent rolls. You can either put dollops of the mixture top of the cheesecake ~OR~ You can melt the butter first and brush it over the cheesecake and then sprinkle the sugar/cinnamon mixture on the melted butter.
- Bake for 25-30 minutes or until the crescent rolls have puffed up a little.
- Store leftovers in the refrigerator.
Notes
You can use a little more vanilla extract if you want a stronger vanilla flavor in the cheesecake.
More cinnamon can be added to the topping to give it an extra burst of cinnamon flavor.