Sopapilla Cheesecake

Sopapilla Cheesecake combines the taste of sopapillas and cheesecake, the flavors of cinnamon and sugar, cheesecake, wrapped in a flakey pastry makes for a delicious dessert. I first tried this sopapilla cheesecake dessert at a pot luck dinner. This is so easy to put together, you combine Pillsbury Crescent rolls, and a cheesecake filling, and top with a delightful cinnamon and sugar topping. I brought this sopapilla cheesecake to a party, and it was a hit.
sopapilla cheesecake recipe

Sopapilla Cheesecake is the perfect dessert

Are you looking for the perfect dessert to bring to a pot luck or a party? This is the dessert for you.  Do you like cheesecake?  This recipe combines the best of cheesecake and a wonderful south of the border sweet flavor.  I have never brought this treat to a party and come home with anything left in the dish.   Even if you aren’t a seasoned baker, you can put together this scrumptious dessert quickly, and everyone will be asking you for your recipe.

An easy cheesecake to make!

Who doesn’t love an easy recipe? Do you find cheesecakes intimidating? They can crack, they can involve elaborate steps in making sure all ingredients are at room temperature before you begin, and some people think you need to age them a day or two before you eat them. Sopapilla cheesecake is a non-fussy recipe, that you can put together in no time at all.

What you will need

This recipe has easy to find ingredients. You will need to cans of Pillsbury Crescent rolls, cream cheese, sugar, vanilla, and lemon juice. So you can see this has all of the flavors of cheesecake, but you don’t have to worry about finding exotic ingredients.

How to make a sopapilla cheesecake

Wonder how it easy it to make this cheesecake? It’s easy. You are going to unroll two cans of crescent rolls, mix together cream cheese, sugar, and flavorings, and spoon that onto a layer of the crescent rolls. You will then top with another layer of crescent rolls, and top that with cinnamon and sugar. It doesn’t get easier than this to make a delicious dessert.

Love cheesecakes? Try these cheesecake recipes.

Blueberry Cheesecake Bars
Cheesecakes with Buttercream frosting
Lindy’s Cheesecake – This is a traditional New York City Cheesecake.
New York Style Cheesecake

I hope you give this recipe a try, I have brought this dessert to several potlucks and bunco parties, and the dish has always come back empty!

sopapilla cheesecake

Sopapilla Cheesecake

Whenever I make this Sopapilla Cheesecake the pan never comes back empty. 
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cream Cheese, Crescent rolls
Servings: 24
Calories: 229kcal

Ingredients

  • 2 cans crescent rolls
  • 16 ounces cream cheese softened
  • 2 cups sugar
  • 1 teaspoons vanilla (Mexican vanilla, if you have it)
  • 1/2 cup butter, melted (1 stick)
  • 2 teaspoons cinnamon
  • 1 teaspoon lemon juice (orange juice will also work nicely)
  • 1/2 teaspoon lemon zest (orange zest will also work nicely)

Instructions

  • Line the bottom of a 9 x 13 casserole dish with 1 can of rolls. The dough can be stretched a bit to cover the bottom of the dish if you roll it out with a rolling pin the pre-cut lines will disappear. 
  • In a medium-sized mixing bowl combine cream cheese, 1 1/2 cups of sugar, vanilla, lemon zest, and lemon juice. Spread this over the layer of crescent rolls in the baking dish. Spread the remaining can of crescent rolls over the cream cheese layer. 
  • Combine 2 teaspoons of cinnamon and 1/2 cup of sugar in a small bowl, mix to combine. Sprinkle the cinnamon and sugar over the top layer of crescent rolls and then drizzle all with melted butter. Bake for 30 minutes or until the top is lightly browned. If you really want to send this dessert over the edge, you may want to serve this with a scoop of vanilla ice cream.

Nutrition

Calories: 229kcal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 242mg | Potassium: 26mg | Fiber: 0g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Debbie

    Could you recreate the Cheesecake Factory Fun Fenfttii Cheesecake? Or that chocolate 7 layer truffle one? Thanks love your recipes

  2. Antonette

    Just wanted to thank you for this super easy, delicious recipe. First time I ever did a semi-homemade dessert for my blog after doing a search for Sopapilla. Thank you and will continue to follow you!

  3. G.L.

    I made this for our Church Thanksgiving last year and this year, none left to bring home!!!! Everyone wants the recipe and can’t believe how easy it is to make.

  4. Catie Johnston

    OMG what a yummy recipe..cant wait to take it for a holiday party,Sooo easy to make..wondreful right ouy of the oven
    there goes my diet;)
    thanks,
    Catie

  5. Sarah Jean

    Can this be made ahead of time, refrigerated, and then baked later in the day?
    I have not tried this, and I can not fully verify this, but I would guess this would work, I would spray the top with a non-stick spray to keep the crust from drying out, but optimally, I would do this before baking. ~ Stephanie

  6. Janet

    My family loves this. I bake the bottom crust for 10 min. I also place a can of fruit over cream cheese mixture sometimes.

  7. Janie

    Nice! This was the featured recipe a week or so ago on allrecipes.com, so I guess it is definately a copycat. I am always happy that recipes are public domain, myself being a author of 2 cookbooks, unlike Martha Stewart who thinks recipes are HERS and HERS alone.

    • Stephanie

      Actually this is a recipe that I changed a bit from my recipe archive, I added the lemon to it, and I love the change. The original recipe is called Heather’s Sopapilla Cheesecake. Either way, I can tell you I love this recipe, and its very tasty, serve this, and you are unlikely to have any left overs.

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