Sopapilla Cheesecake

Everyone needs a super quick and easy crowd pleasing dessert! Sopapilla cheesecake has been my go to like crazy lately… it’s soooo gooodddd and soooo quick and easy to whip up! I’ve yet to meet one soul who doesn’t like it!

I always make two batches at my house because I love having a slice with my coffee the next day… if I only make one batch there is no way they’ll make it until morning!

Step 1:

Press a crescent roll sheet into the bottom of a greased baking pan.

They make an actual sheet that’s much easier to work with than the actual crescent rolls that have the perforated edges.

Step 2:

Mix your room temp cream cheese, sugar, and vanilla until nice and smooth.

I like to pop my cream cheese into the microwave for a few seconds until it is nice and soft.

Spread mixture evenly across crescent sheet.

Step 3:

Place your other crescent sheet on top of the cream cheese concoction. This can be a little tricky but have found if you use a chilled crescent sheet its soo much easier!

Sometimes the corners can end up being a little doughy, just trim those areas.

Step 4:

Melt one stick of unsalted butter and pour on top.

Step 5:

Mix your remaining sugar and cinnamon. Sprinkle evenly over melted butter.

Step 6:

Bake @ 350 degrees for 30 minutes or until your cheesecake is nice and brown on top.

I prefer to serve mine chilled. Pop in the fridge for a couple hours or even over night if possible!

Step 7:

Hide from kids… lol

Have you ever had sopapilla cheesecake?? Let me know in the comments!

-Ann