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5 from 1 vote

Sopapilla Cheesecake

A cream cheese mixture is layered between crescent roll dough and topped with sugar and cinnamon. This would make an easy Cinco de Mayo dessert.
Course Dessert
Cuisine American, Mexican
Keyword churros, cinco de mayo recipes, cinnamon, cream cheese, crescent rolls, sopapilla
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10
Cost $6

Equipment

  • Mixing bowl
  • Hand mixer
  • 9x13 baking dish

Ingredients

  • 2 cans crescent rolls
  • 2 packages (8 oz each) cream cheese (softened)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ cup butter (melted)
  • cinnamon & sugar (to sprinkle on top)

Instructions

  • Preheat the oven to 350 degrees.
  • Grease a 9x13 baking pan with cooking spray or butter.
  • Keep the crescent rolls chilled until you are ready to use them. Open one crescent roll package, but do not separate the individual pieces. Place one package on the bottom of the 9x13 baking dish. Gently press the seams together to create one large rectangular piece.
  • Mix the softened cream cheese, sugar, and vanilla until it is smooth. Spread the filling on top of the bottom layer of crescent roll dough.
  • Open the second package of crescent rolls, but do not separate the individual pieces. Place the package/rectangle piece on the top of the cream cheese mixture. Gently press the seams together
  • Melt the butter. Pour the butter on the top layer of crescent rolls.
  • Sprinkle a little extra sugar and cinnamon on top of the final layer of crescent rolls.
  • Bake for 20-25 minutes or until the crescent rolls dough is no longer gooey and has a light golden brown color.
  • Serve the sopapilla cheesecake either hot or cold.

Notes

  • You can serve the Mexican dessert either hot or cold.
  • Store the sopapilla cheesecake covered in the refrigerator.