Sopapilla Cheesecake

Crescent Rolls for the Win

Sopapilla Cheesecake
Sopapilla Cheesecake

This is my go-to dessert for when we have company over for any Tex-Mex meal.


3/4 cup granulated sugar
16 oz. pkg. cream cheese softened (two 8-ounce blocks)
2 pkg. Pillsbury crescent rolls
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 cup granulated sugar
1/4 cup unsalted butter


Preheat oven to 350°.

Mix cinnamon and 1/2 sugar in a small bowl. Set aside.

Mix cream cheese, vanilla, and 3/4 cup granulated sugar together in a large bowl with an electric mixer.

Spray bottom of 9x13” glass casserole dish with cooking spray.

Spread one package crescent rolls out to form crust in the bottom of the dish. Seal perforations well.

Spread cream cheese mixture on top.

Spread the remaining package crescent rolls over cream cheese layer.
Seal perforations well.

Sprinkle the crescent roll generously with the cinnamon-sugar mixture.
Drizzle 1/4 cup melted butter over top.

Bake about 30 minutes at 350°.
Cool completely.


I find it easiest to roll the top layer of crescent rolls onto a piece of wax paper to get it to correct size and seal the seams. Then, I transfer it on top of the cream cheese mixture.

Recipe credit:

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