Sopapilla Cheesecake

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When I host scrapbooking retreats, I always feed my guests for the weekend and I usually receive rave reviews on the food. During my last retreat, we were having Taco Ring as our main dish for one meal and I decided we needed a Mexican dessert to complete the meal. If you’ve never tried Sopapilla Cheesecake before, now’s your chance. It’s delicious. I promise. And super easy. Almost as easy as making a brownie mix.

These Sopapilla Cheesecake bars are amazing!

Sopapilla Cheesecake


2 – 8 oz. cans of crescent rolls
2 – 8 oz. packages cream cheese, softened
1 1/2 cups sugar, divided
1 t. vanilla
1 stick butter, melted
1 T. cinnamon


Unroll one package of crescent rolls and lay them flat in the bottom of an ungreased 9 x 13 glass baking dish. Pinch the seams of the rolls together, then press down to flatten. Beat cream cheese and 1 cup of sugar until smooth. Add vanilla and spread over the crescent rolls. Place the second can of crescent rolls over the top of the cream cheese mixture. Pinch seams to seal. Pour melted butter evenly over the top. Mix 1/2 c. sugar with 1 T. cinnamon. Sprinkle over the top. Bake at 350 degrees for 30 minutes or until center is set. Cool 15-20 minutes before serving warm, or chill in the refrigerator. Enjoy!


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About Anna Helman

My name is Anna Helman and I am a farm wife, mom, step mom, owner of Windmill Lane Farm craft retreat, Independent Stampin’ Up! Demonstrator, and lover of all things crafty, foody, and outdoorsy. I have a passion for teaching others to make beautiful handmade cards!

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