Crescent Sopaipilla / Sopapilla Cheesecake

"These sweeties puff like sopapillas and are great for breakfast or as a change from coffeecake! Cinnamon sugar can be made by combining 1 cup sugar to 2 TBS cinnamon."
 
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photo by sjm1113 photo by sjm1113
photo by sjm1113
photo by DianeGLee photo by DianeGLee
photo by Vatrice W. photo by Vatrice W.
photo by TBaby42 photo by TBaby42
photo by TBaby42 photo by TBaby42
Ready In:
1hr
Ingredients:
6
Serves:
12-20
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ingredients

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directions

  • Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
  • Flatten.
  • Mix together the cream cheese, sugar and extract.
  • Spread over the crescent rolls.
  • Unroll the other can of crescent rolls and place on top of cream cheese mixture.
  • Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
  • Bake at 350 degrees for 30 minutes.

Questions & Replies

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  1. bellody444
    if i were to put it in the fridge after cooling, can i still eat it right away from the fridge? or would i need to heat it up or something?
     
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Reviews

  1. Tamaretta
    I made these for my picky daughter who usu loves sopapillas. She didn't like them at all--they "had no honey and tasted like cheesecake" (which she doesn't like-the skinny wench!)...HOWEVER, my husband and son devoured the whole pan in less than 24 hours! I used reduced fat products and will probably reduce the amount of butter next time. So if you are looking for a true Tex-mex sopapilla, look on...BUT if you are looking for a quick, easy, super gooey cheese-cinnamony filled treat, try this-- you won't be disappointed. Thanks for posting!
     
  2. SooZeeQ
    I had this at a teacher Christmas party a few years ago and have made it many times since then. Rich and delicious! I let it cool a little before serving or all the filling will run.
     
  3. turfspray
    I made this in camp as a treat/dessert. 3 marriage proposals and an indecent suggestion. Easy And very tasty
     
  4. jackieliz
    tasty and supersweet. i added 1/4 cup sour cream to the cream cheese to make it a bit less sweet and it worked well. lemon zest might also be a nice addition.
     
  5. Sunshine
    I wouldn't suggest putting the 1st layer in the oven while you make the filling. I did as a reviewer suggested with not so good results. The filling mixture was very hard to spread on the warm and mushy bottom layer. I also think 2 packages of cream cheese is more than enough for the 9x13in pan. I wouldn't suggest a whole teaspoon of almond extract either. I used just that and found the almond extract to be a bit over powering for me. In all this was a good recipe and I didn't have any complaints . Thanks for sharing.
     
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Tweaks

  1. dmac085
    This recipe was a live wire on a recipe forum on my favorite gardening site. One tweak everyone went crazy for was topping the cream cheese layer with either pie filling or jam. Some even went savory and used herbs or spices, peppers or sundried tomatoes in the cream cheese instead of sugar, cooked mushrooms, sausage, bacon or ham and cheese instead cinnamon sugar. *I would just recommend staying away from the more water laden veggies unless you saute them to a drier state. It's a really fun recipe to master then play with!
     
  2. Lisa Marie L.
    Love this! I added pumpkin spice instead of the cinnamon!!
     
  3. Harley Seashell Pri
    i made this just for my husband and i to try out. very easy to make! this will come in handy for family and friend get togethers. i had seen other recipes which suggested a drizzling of honey over top so instead of using the cinnamon/sugar topping i combined honey w/the melted butter and poured it over the top crescent layer and then just liberally sprinkled cinnamon on top of that. if you like those big gooey cinnabons then you will love this because to me that is exactly what this dessert tasted like!
     
  4. Mees Mees
    Very good recipe for this quick, easy dessert. I've had this several times, but this was my first attempt at making it, and it turned out great! I used neufchatel cheese instead of cream cheese, and I used splenda instead of sugar, using a half cup of splenda in the cheese instead of 1 cup, and only a generous sprinkle on top, dusted with cinnamon, as we prefer our desserts more creamy than sweet. Also, the husband drizzled honey over the cheese layer, and this was the perfect touch. He said, it can't be called sopapilla anything without honey. This was great! Thanks for the recipe!
     

RECIPE SUBMITTED BY

Domestic Goddess of laziness and frugality, mother of two sets of twins, love to eat, love it more when it's easy to cook. Spend a lot of time looking for recipes that the whole brood will enjoy. All time fave cookbook: Fanny Farmer.
 
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