Sopapilla Cheesecake

Author:

Updated:

We’re an affiliate. We may earn a commission on qualifying purchases through the links on this page. Learn more by reading our disclaimer.

What’s one of the best things about going out to eat at your favorite Mexican or Tex-Mex restaurant?  The perfect chips and salsa? Yes – but even better than that.  The thing we love the most about going to our local Tex-Mex eatery is that when you finish your meal – you get a complimentary dessert!  You know what I am talking about!  Its all about the Sopapillas!  It is an incredible dessert that marries cinnamon-sugar, honey and butter!  Wish you were able to make this at home? You can!  Try this easy Sopapilla cheesecake!

We love making this sopapilla cheesecake anytime we have Tex-Mex for dinner or have friends over for dinner.  It is a dessert that is simple, quick and delicious!  This easy sopapilla cheesecake will win you over as well.

Sopapilla Cheesecake

Ingredients

  • 2 (8oz.) packs of Pillsbury crescent rolls
  • 2 (8oz.) packs of cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • 1 tablespoon cinnamon
  • 4 tablespoons sugar
  • honey (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
  4. Combine softened cream cheese, sugar, and vanilla.
  5. Spread the mixture evenly over crescent rolls.
  6. Roll the remaining crescent roll over the top and stretch to the edges and seal.
  7. Brush across the entire top of the crescent roll with the melted butter.
  8. Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
  9. Bake for about 30 minutes, or until golden brown.

This sopapilla cheesecake can be served warm or cold.  It is delicious – no matter what!  Simply, cut into triangles or squares, topped with a drizzle of honey and enjoy!

If you like these delicious sopapilla cheesecake, please share it on social media and with friends. For all the latest recipes, container gardening tips and growing guides subscribe to our newsletter in sidebar.

Also, check out our recipes: Slow Cooker Apple Cider or Caramel Apple Cheesecake Bars!

Be sure to Like us on Facebook and Follow us on Instagram, Twitter, and Pinterest!

Check out our YouTube channel!

Sopapilla Cheesecake

About the author

John grew up on a farm where his family raised chickens, goats, rabbits, and grew a huge garden. John has a family of his own and gardens to know where his food comes from.

Latest posts

  • Can Peppers Cross-Pollinate With Tomatoes?

    Can Peppers Cross-Pollinate With Tomatoes?

    Can Peppers Cross-Pollinate With Tomatoes? Can peppers cross-pollinate with tomatoes? No, peppers and tomatoes cannot cross-pollinate. Peppers and tomatoes have a lot in common: both belong to the nightshade family, both are usually eaten in the same meal plans, and the vibrant colors of each vegetable can create some gorgeous dishes. There is a lot […]

    Read more

  • Can Petunias Survive Frost?

    Can Petunias Survive Frost?

    Can Petunias Survive Frost? Can Petunias survive frost? No, petunias cannot survive frost. They are annual plants that typically bloom during the spring and summer months, and they will die off when winter arrives. However, if you live in an area where there is no frost or below-freezing temperatures, then your petunias should be fine. […]

    Read more

  • Can You Eat Microgreens Raw? The Answer Might Surprise You!

    Can You Eat Microgreens Raw? The Answer Might Surprise You!

    Can You Eat Microgreens Raw? Can you eat microgreens raw? Yes, microgreens are nutritious greens that can be eaten raw. They are young seedlings of edible vegetables or herbs harvested when they’re about 1-3 inches tall. Eating microgreens raw is the optimal way to reap maximum nutrient benefits from them – cooking reduces the number of […]

    Read more