Sopapilla Cheesecake Recipe
Years ago, I attended a women’s bible study (or book club) at a church we were attending in St. Louis. Someone brought dessert and it was amazing… as a result, the whole group asked for the recipe. Within a week or so, this Sopapilla Cheesecake recipe hit my Inbox!
A spinoff of the traditional Spanish Sopapilla, this dessert is going to be a new favorite. If you like cheesecake, you’re certainly not going to pass this dessert up.
I did what most women do, printed the recipe off, and added it to my recipe binder. But I forgot about it.
Would you believe that I never made it? A dessert that melted in my mouth. That is to say that I remembered wanting all-things cheesecake.
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To clarify, I had tucked the Sopapilla Cheesecake away and forgot completely about it. I still can’t believe I did that (insert facepalm). So it wasn’t rediscovered until after we moved.
A few weeks ago, we had a family dinner at our house. I wanted to make a dessert I hadn’t made for them before. Ya know, something new.
Well, this Sopapilla Cheesecake recipe jumped off the pages and, friends, it did not disappoint. In other words…
We have a winner!
The whole family flipped out. And my brother was sure to mention that I could make this anytime we got together. Giggle. Consequently, this Sopapilla Cheesecake recipe was reborn and I scored with a yummy dessert.
Other scrumptious desserts that include cream cheese:
Apple and Cheese Danish
Red Velvet Cookies with Cream Cheese Frosting
Chocolate Mousse Cheesecake
Easy No-Bake Cheesecake Mousse
Easy No-Bake Cheesecake Cups
Sopapilla Cheesecake Recipe
Sopapilla Cheesecake RecipeIngredients:
Pillsbury Crescent Rolls
Butter or margarine
Philadelphia Cream Cheese
Sugar
Cinnamon
Vanilla
Honey
Instructions:
Grease your baking dish and lay one can of crescent rolls in the pan.
Mix cream cheese, sugar, and vanilla with a mixer. After that, spread on top of crescent rolls.
Lay another can of crescent rolls over the cream cheese mixture.
Melt butter and pour over the top. Sprinkle with 2 tablespoons of sugar and the cinnamon.
Bake at 350 for 30-35 minutes. And last but not least, drizzle with honey immediately.
I’m sure this Sopapilla Cheesecake recipe (or something similar) has probably been shared a gazillion times on the web, but I’ve never shared it. So, here we go…
WARNING: If you like cream cheese, it will take a great deal of discipline not to eat the bowl of filling before placing it into the baking dish. Oh my goodness — sooooooo good! In short, you’ve been warned (wink).
Sopapilla Cheesecake
Ingredients
Instructions
- Grease a 9x12 baking dish.
- Lay one can of crescent rolls in pan.
- Mix cream cheese, 1 cup of sugar and vanilla with mixer. Spread on top of crescent rolls.
- Lay second can of crescent rolls on cream cheese mixture.
- Melt butter and pour over the top. Sprinkle with 2 tablespoons of sugar and the cinnamon.
- Bake at 350 for 30-35 minutes. Drizzle with honey immediately.
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Gina says
That’s one of my favorite dessert recipes and I haven’t made it in so long…thanks for the reminder and I think it might make it’s way onto the menu for next week…
collee says
This has a lot of sugar in it: 2 tbsp plus the 1 cup of sugar and the hone and the refined flour from the rolls.
Is all this sweetener necessary? I’d like to make it for my family but need to reduce the refined sugars. How much of the sugar and honey can be reduced?
Kelly Rowe says
Hi Collee. I’m sure you can cut back on the sugar sprinkled on the top, but it will effect the taste. Feel free to revise at your discretion. 😉
Debra Bull says
I don’t know why you couldn’t half the amount of sugar to A half cup and substitute Stevtia to taste and then sprinkle a little sugar on top with cinnamon.
Diego Lopes says
Damn, this cheesecake looks so delicious! I can’t wait to try it myself =)
Kelly Rowe says
Hi Diego. It is amazing! Enjoy.
Holly Abner says
This is one of THE best treats I have ever made. It was so simple and it is DELICIOUS! Thank you for sharing this recipe, I intend to make this a lot!
jane says
I made this a day ahead. Would you recommend re-heating before serving, serving room temp or cold?
Kelly Rowe says
Hi Jane. I’ve eaten both ways — cold and warmed. I prefer it a little warm, and I’ve added a scoop of vanilla ice cream on occasion too. Why not splurge, right? ENJOY!!