Sopapilla Cheesecake

Sopapilla Cheesecake

If you can’t tell, I have an addiction to anything involving sugar. The first step is admittance right? Almost more than anything else I love desserts involving cream cheese. Mmmm. When Amanda passed this special Sopapilla Cheesecake treat along to me I was a little unsure as to how crescent rolls and cream cheese would work together. After the first bite, I wondered how could they not work together? Wow. I tell you what, wow. This dessert is awesome warm and also cold, either way it’s amazing. Serve with ice cream for an extra special treat.

Sopapilla Cheesecake

Serves 24
This creamy dessert is the perfect blend of cream cheese with fluffy pastry, cinnamon and sugar. Absolutely divine!
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265 calories
28 g
48 g
16 g
4 g
8 g
70 g
170 g
18 g
0 g
5 g
Nutrition Facts
Serving Size
70g
Servings
24
Amount Per Serving
Calories 265
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 48mg
16%
Sodium 170mg
7%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
2%
Sugars 18g
Protein 4g
Vitamin A
11%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 (8 oz.) packages cream cheese, softened
  2. 1 1/2 c. white sugar
  3. 1 1/2 tsp. vanilla
  4. 2 (8 oz) cans crescent roll dough
  5. 1/2 c. melted butter
  6. 1/2 c. white sugar
  7. 1 tsp ground cinnamon
  8. 1/4 c. sliced almonds
Instructions
  1. Preheat an oven to 350. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Notes
  1. [Mt 2 Cents]
  2. Allow dessert to cool for at least an hour or two before trying to cut into it. It will still be warm, but it will be the perfect temperature (I promise!) and it will be easier to cut rather than hot out of the oven!
Adapted from AllRecipes
beta
calories
265
fat
16g
protein
4g
carbs
28g
more
Adapted from AllRecipes
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37 comments about “Sopapilla Cheesecake

  1. Kimber

    Ok first of all, I love sopapillas. Second, I may not try this recipe only because I really am trying to be better at sticking to the GF in mind, but, I will admit that I tried that caramel popcorn recipe last night. We pretty much already ate the whole batch. Delish.

  2. Jackie

    This looks SO good! I think I am going to have to try it. Everything you make looks so tasty, whenever I try something on here it nevers looks half as good lol

  3. Mary

    Another option: shred an apple (about 1 cup) and put that on top then sprinkled the sugar/cinnamon mixed with only a 1/4 cup butter cut in (not melted), then after out of the oven, drizzled with a 1/4.cup of honey. 🙂

  4. marivel

    Hi! So i havent made this yet but i will be doing so for xmas eve. I have a dumb question …by “white sugar” does that mean granulated or powder sugar??

  5. Emilie Simpson

    A bit confused. The header information for the recipe says serves 24 yet the recipe instructions say to cut into 12 pieces. Personally I would probably go with the 12 pieces but I’m assuming the nutrition information is based on 24.

    1. Yvonne

      Yes.. the 24 is for the lower calorie option, the 12 you’d double the calories. I’ll fix that to make it less confusing! Thanks for spotting that!

      1. Angela

        Yvonne I’d like to make this for a potluck. If I make a day before, it’s OK to refrigerate overnight and have cold the next day for potluck?

  6. Linda McGhee

    Yvonne, if I wanted to make a 1/2 recipe, would I use an 8 X 8 pan? There are only 2 of us, neither with enough willpower to stay away from the larger pan size. An 8 X 8 pan works well for us.
    Thanks,
    Linda

  7. Barbara Purvis

    Hi not sure I get this:::use a rolling pin to shape the each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Do you mean 1 can on the bottom and one can covering the top? Then adding the cinnamon on top of the top crust? Thank you in advance for answering.

  8. Becky

    I made one of these last week—to die for!!! I am making another one tomorrow, but cutting the recipe in half. The recipe I used called for BROWN sugar on top with cinnamon. I don’t think it could have been any better. I’ve never used almonds on top—may try that.

  9. Christine

    HI Yvonne – Sounds like a nice cheesecake variation. I think I would use 1/2 almond extract-1/2 vanilla extract and eliminate the almonds. Does sound like a “keeper” Thank you …

  10. N Hoffman

    I’ve made this many times but we call it cheese Danish. It’s not like any cheesecake I’ve ever had. But it’s delicious.

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