Friday, January 16, 2009

Easy Sopapilla Cheesecake

While I was in Tyler, I had one of the most wonderful simple to make desserts. I rushed home and made it and while it didn't come out the same it tasted the same. I think the difference was I used the Pillsbury full sheet crescent rolls instead of the regular crescent rolls. The top is supposed to be more crisp flaky puff pastry like and mine turned out more like a coffee cake. Either way its easy to throw together and taste really good.

Sopapilla Cheesecake

2 tubes of crescent rolls
2 (8 ounce) packages cream cheese
2 cups sugar
2 teaspoons vanilla
1 1/2 sticks butter
2 teaspoons cinnamon
In a 9×13 pan roll out 1 tube of the crescent roll dough, stretch to corners.

Cream the cream cheese, 1 cup sugar and vanilla; spread onto the crescent roll.

Unroll 2nd tube and put that across the cream cheese mixture.

Stretch as needed to get to edges as best as possible.

Dough will rise in oven.

Melt stick of butter and pour over the top.
Mix 1 cup sugar and 2 teaspoons cinnamon together and then sprinkle over the top.

Bake at 350 for approx 30 minutes.

Basically look to see if the crescent roll dough is golden on the edges.

I'll post this weekend and let you know the outcome of the radio station if I won a trip to Disney World!


  1. This looks wonderful. Allie, did you use 3-oz. or 8-oz. packages of cream cheese?

  2. Yum! Are you practicing for the PBO? I need to get working on that.

  3. Mary - I edited my post, it's 8 ounces. I also had the wrong amount of cinnamon on there, but it's corrected now.
    Lisa - Yes I have a couple recipes in the works, but nothing has that "this is a winner" feel to it yet. I think it's more stressful then trying to plan a dinner party!

  4. This look so inviting right about now!

  5. There used to be a restaurant in my town that had sopapillas - that was years ago, I haven't had one since. This looks fabulous!

  6. Yum! This looks beyond delicious!