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Sopapilla Cheesecake

I realized after making them bite sized (and eating about a dozen) that they tasted pretty much like an inside out cinnamon roll. But with a little more emphasis on the cream cheese-y frosting part. Cinnamon sugar glory!

Sopapilla Cheesecake

  • 1 cup sugar
  • 2 (8oz) packages cream cheese (softened)
  • 1/4 cup butter (melted)
  • Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)
  • 2 cans Pillsbury crescent rolls
  • 1 teaspoon vanilla


Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.
Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
Spread melted butter over the top and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 20-30 minutes.

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