Sopapilla Cheesecake

Have you ever tried something for the first time and thought to yourself, “Does it get any better than this?!”

That is what crossed both mine and my husband’s minds as we delved into this amazing creation.  Seriously, my husband could not stop raving about this dessert… I think we can chalk this dessert up to one of our top favorites.  

Another GREAT thing about this recipe… it might be one of the EASIEST desserts I have ever made!

Sopapilla Cheesecake


By Chef in Training Published: April 16, 2012

    Have you ever tried something for the first time and thought to yourself, "Does it get any better than this?!" That is what crossed …



    1. Unroll and spread 1 can crescent rolls on bottom of un-greased pan.
    2. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
    3. Unroll and spread remaining crescent rolls over mixture.
    4. Spread melted butter over the top and sprinkle with cinnamon and sugar.
    5. Bake at 350 degrees for 20-30 minutes.

      recipe from: My Yellow Umbrella


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      1. i Have made this once and am too tempted to make it again after seeing this post.. becuse it was SOO good! And I have like NO will-power when it comes to sweet cheesy desserts like this… nom nom nom

      2. Found this recipe on and made it for a party my mom was having. It was a hit! My grandma and mom both made it for various events and it was a hit at both those as well. It's so simple to make and so delicious to eat – I just love it! :D

      3. carmen guffey

        ive never imagined of doing cheesecake in this manner, such a wonderful idea. they turned out great and were a hit.

      4. Sarah

        Made this for company while serving Mexican food. It was delicious!!! Thank you for posting only the best recipes. You are my go-to website!!!

      5. Nonna

        Yummmm…I made this yesterday and it was amazing. I added fresh grated cloves to the cream cheese mix and a tiny bit to melted butter. Also added about a 1/2 tsp. of honey to butter when I melted it. It was a big hit. Very simple to make. Next time I will try puffed pastry.

      6. Debra

        another great way to make this that is a little lighter texture wise – get the puff pastry sheets! Also delish! :) Thanks for this recipe as it reminded me to make this again! :)

      7. Nonna7

        So here we go….have now made this every which way and this last one is pretty amazing. It’s so basic as is, so its easy to tweak! This last one I made with Lemon Curd and fresh raspberries that had been rolled in sugar. I whip my cream cheese and sugar . I add a few drops of vanilla to my melted bitter. I don’t use to large of a dish so I can overlay the edge so I get a beautiful fluffy crust. I didn’t use any cinnamon but sprinkled sugar and then a little lemon zest. I baste the crust with butter that it is topped with so those edges get buttery dark crust. When I spread that layer of whipped cream cheese I top it with a small layer of lemon curd then take the fresh raspberries that have been rolled in sugar about one inch apart on top of lemon curd. Then finish as normal with top layer of crust. When it is cooling dust with powder sugar.. Serve warm or cold. It’s so good. Creat your own!