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Sopapilla Cheesecake

April 21, 2017

Sopapilla Cheesecake


2 cans (8 oz. each) refrigerated crescent dinner rolls

2 pkgs. (8 oz. each) cream cheese, softened

1 ½ c. granulated sugar

1 tsp. vanilla

½ c. unsalted butter, melted

1 Tbsp. ground cinnamon


1. Pre-heat oven to 350°F. Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

2. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.

3. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Pour melted butter evenly over top.


4. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.




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