Monday, June 16, 2008

Simple Sopapilla Cheesecake

Sopapilla Cheesecake is a deliciously easy dessert recipe with a flaky cinnamon-sugar pastry and a sweet layer of cheesecake in the middle! 
I hope everyone had a wonderful Fathers Day! We just had a lazy day around the house because it was really just to hot to go outside. My father in law came down for a visit so we grilled some brats with baked beans and a pasta salad on the side. 

I've been dying to try out this new dessert recipe for So Papilla Cheesecake that I found. I thought "Fathers Day" was the perfect day. I usually don't like to try out new recipes when we have guests, just in case they don't turn out but with these ingredients I thought to myself how could it be bad. 

All I can say about this dessert is "Oh my goodness" where has this recipe been hiding and how come I haven't seen it until now. It was a huge hit and there were no leftovers. It turned out so crispy and golden brown. I cant decide if I like it better hot or when its cooled down. I do have to say this recipe is really self explanatory and almost impossible to mess up. 

These are the ingredients you will need: 2 cans of crescent roll dough or you can use the new seamless crescent roll dough, cream cheese, sugar, vanilla extract, butter and cinnamon sugar.

Spray the bottom of a 13 x 9 inch pan with non stick baking spray. Unroll one can of crescent roll dough and place on the bottom of the pan. Press the seams together. Mix together both packages of softened cream cheese, 1 cup sugar and vanilla extract.

I use a large spatula. Because the mixture will stick the beaters from mixer. Spread cream cheese mixture over the bottom crust. Unroll the second crescent roll dough and place on top of the cream cheese filling. Press the seams together the best you can. (see above picture).

Melt the butter and pour over the top of the cheese cake. Use a pastry brush to spread butter evenly. I did not use the whole stick of butter.

Look at all that buttery goodness.

Mix the the remaining 1/2 cup sugar with cinnamon and generously sprinkle all over the top of the cheesecake. You can sprinkle a bit more cinnamon sugar on top before serving if you prefer. Bake at 350 degrees for 30 minutes. Let cool and serve warm.


Anonymous said... #

Tina, I sooo cannot look at your blog!!

I want to just eat and eat just reading

I want to try the hamburger thingy's but I can't do bread to save my life :P

Your doing a great job!! I can't wait to try this cheesecake.

Tina Butler said... #

Shirley this is a wonderful dessert. I cant believe I havent came across the recipe until now. Its definitly a keeper. I am already planning to make it again.

Anonymous said... #


Genie said... #

Mmmm, I've made this before. I was wise and made two the very first time. I'd been told how good it was. It was gone in two days.... of course that's mostly because of me but I was still glad there were two!

Teresa Cordero Cordell said... #

Hey there neighbor. Thanks for stopping by. Oh yeah, I'm definitely going to try the Sopaipilla Cheesecake. It's 11:30 at night so I'm not letting my hubby see it or he'd start bugging me about making sure I had everything to make tomorrow. Good job!

Dee said... #

That does look wonderful.

Anonymous said... #

yum.....all I can say

Tina Butler said... #

Moved Comment by Mommys Kitchen

Thanks for the great Sopapilla cheesecake recipe. I made it for a Christmas party and everyone loved it. I didn't even get to taste a piece.

December 30, 2008

Jessica said... #

How do you get the "print recipe" blog? I'd like to try it. So nice for someone want to print it me! Thanks!!

Anonymous said... #

The sopapilla cheesecake was AMAZINGLY simple and DELICIOUS!! Will definately make again!

Ingrid_3Bs said... #

I've made this is very easy & so delish! The hardest part was messing with the cresent rolls. I like how you just unrolled it in the pan. Now Pillsbury has the cresent sheets, even easier! Thanks for reminding me about this dessert!

Teri said... #

I just went to a party this weekend and they served this cheesecake. OMG, it is fabulous! I was searching for the recipe and came across your blog. The step by step pictures are very helpful. Thank you!

Anonymous said... #

WoW!! I absolutely loved this recipe!! I absolutely love cooking. We had a banquet and they served Sopapilla Cheesecake, I loved it. So I wanted to make it. Of course, no clue, and I googled it & your blog showed up. It's is amazing!! Thank You!! I'm definitely going to come here for more recipes.

Tina Butler said... #

Thank you so much. The Sopapilla Cheesecake is one of my favorite recipes. I am so glad you found my site, Woo Hoo for Google Search LOL. I do hope you come back and try out some more recipes.

Anonymous said... #

Just found your website yesterday by accident. Saw the Sopapilla Cheesecake recipe and thought it would be a great end to our mexican meal last night. I was right! It was a huge hit in our home. Thanks for the wonderful recipe. I even forgot to brush the butter on top before the cinnamon and it was still perfect!

Jenny said... #

I found your blog through google searching for this recipe - I've added you to my favorites and will come back to try some more of your recipes that look soooo good! Thanks!!

Ann and Billy said... #

Oh man, I made this tonight and it was wonderful. The only bad thing about it was that I wanted to eat the whole thing.

Andrea said... #

I got this recipe from my FIL who found it in the San Antonio Express News about a year ago and it is now an all time favorite and is often requested from our friends and family to bring along to potlucks. So EASY and SOOOO yummy!

Farming On Faith said... #

Good Morning~
Would you mind if featured your site and this recipe on my blog? I would highlight you as a guest post ~linking back to your blog. You have some wonderful recipes!
Hope you have a wonderful day!
Blessings from Missouri~

Linda Cook said... #

Hi, Tina...First just want to say how i LOVE your blog! I visit regularely :)
Now i've made this under the name Easy Blueberry Danish...Same method but before you put the top layer of crescent roll dough add a can of blueberry pie filling or whatever flavour you would prefer (without the butter sugar/cinnamon). And then once baked i add an almond glaze to
make it more "Danish" like. It was awesome!!

Linda Cook said... #

Hi, Tina..First want to say how much i enjoy your blog. I visit regularely!
Now i have made this desert under the name "Easy Blueberry Danish" Same method just add 1 can of blueberry pie filling before adding the top crescent roll crust and omitting the butter, sugar/cinnamon. I add an almond glaze once cooled.

Lynne said... #


I make these all the time but I use 1-2 tsp of Almond Extract instead of Vanilla. Give it a try sometime,it is truly awesome! Makes the Soapapilla Bars even more irresitable! (If that's possible)

Lynne :)

lbmom said... #

This was absolutely delicious and very easy. Big hit at the BBQ! Thanks for the recipe and I love your blog. Love all the directions and photos!

Cami said... #

This was delicious! Like you, I too thought "Why haven't I ever seen this until now!" So glad I came across this, and your blog. I have bookmarked many recipes. Keep up the good work!

Anonymous said... #

My cousin would always make this it was so delicous but she would never share the recipe!! I found this recipe and i tried it and know im always the one making th dessert at partys and reunions!!

Anonymous said... #

By the way, using pre-made crescent roll dough for your sopapilla cheesecake recipe listed under "recipes from scratch" is NOT MAKING THEM FROM SCRATCH!!! Making the dough yourself, now THAT would be from scratch. Anyone can use a can of dough!

Tina Butler said... #

It always amazes me how people who have something rude or ugly to say always post as Anonymous. It's almost like they know it's not polite, but still choose to do it anyways.

Not sure what your are referring to as "Made from Scratch" because it isn't noted anywhere in the recipe that it was a homemade/scratch recipe or titled that way.

There is nothing wrong with using a pre packaged dough for shortcuts. If you want to make the dough from scratch than that is your choice, but bashing people for not isn't right. Try being polite instead of rude because Anyone can do that.

Anonymous said... #

I made this wonderful dish for a wine pairing dinner. our theme was cinco d mayo spicy foods, so I added chili flakes to the cream cheese and I drizzled honey/raspberry habanero sauce on it.. paired with a moscado sweet wine.. yummmy

Anonymous said... #

I know a lot of people who don't know how to use a can of dough; they'd actually have trouble rolling it out or spreading the cheese mixture, lol! I make tons of deserts from scratch, but this recipe is divine! I just made it and will be making it again and again. Thanks!!

Sherri Long said... #

I guess "anonymous" is expecting one to milk the cow for the cream cheese too. There is nothing wrong with the crescent rolls and I am fixing to try this recipe this morning. I ate one of these at a luncheon a week ago and it was quite delicious. I don't know if she used crescent rolls or not. Either way, it was awesome and I hope this turns out the same