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Sopapilla Cheesecake

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert!  My husband and I love to indulge in this delicious, creamy recipe at least once a month.

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you cannot go wrong!

With the combination of cream cheese, crescent rolls and cinnamon you cannot go wrong in my opinion. One of the best things about this recipe is you can make it in 30 minutes, so it’s great for unannounced company or if you are having overnight guests. No one will realize that you literally spent only minutes in the kitchen preparing this sweet treat.

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you cannot go wrong!

You can prep this dish in five minutes, place it in the oven and forget about it for thirty minutes! For such a good tasting cheesecake you do not have to do a lot. The steps are easy, and anyone can make this Sopapilla Cheesecake!  In fact, my son who is seven often makes this for us.  It is a great recipe to make with kids. They love eating it too!

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you cannot go wrong!

Simply preheat the oven to 350 degrees.  If you are using a glass pan, adjust the oven temperature to 325 degrees.  Next, unroll and spread one can of crescent rolls on bottom of un-greased 9×13 inch pan.  If you aren’t using the seamless crescents, be sure to smooth out the seams before adding the filling. Just use your fingers to do this.

Next, combine softened cream cheese, sugar, and vanilla in a bowl. Spread the mixture over your crescent rolls.  Finally unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.  Spread melted butter over the top and sprinkle with cinnamon and sugar.  Bake for 20-30 minutes and then you will be able to enjoy a delicious treat!

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you cannot go wrong!

I know your family will love this delicious recipe for Sopapilla Cheesecake! I love to enjoy a cup of Peppermint Hot Chocolate or coffee with a piece of this cheesecake. It is one of my favorite sweet treats and the perfect addition to a brunch menu.  Aluminum foil can be used to keep Sopapilla moist after you cook it if you want to prep it in advance.  We rarely have leftovers though!

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you cannot go wrong!

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you cannot go wrong!

Sopapilla Cheesecake

Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you can not go wrong!
Print Recipe
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins

Ingredients

  • 2 cans Pillsbury butter crescent rolls buy the seamless version if you can find them
  • 2 8 oz packages cream cheese (softened)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
  • 1 TBSP ground cinnamon

Instructions

  • Preheat oven to 350 degrees, If you are using a glass pan, adjust the temperature to 325 degrees.
  • Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan.
  • If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling.
  • Combine softened cream cheese, sugar, and vanilla in a bowl.
  • Spread mixture over crescent rolls.
  • Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.
  • Spread melted butter over the top and sprinkle with cinnamon and sugar.
  • Bake for 20-30 minutes.
Servings: 8 people
Author: mychoclatetherapy.com
Cost: $6

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