Tasty Tuesdays | Sopapilla Cheesecake

August 25, 2015

You’re welcome. I can tell you that right now. I am about to introduce you (hopefully, I get to be the first!) to the best dessert you’ll ever have. Warm or chilled, it’s incredible either way. I love sharing this recipe with friends and family, because wherever they take it, it’s always a conversation-starter! I mean, but how could you go wrong with a cream cheese, sugar and crescent roll combination?! Catchin’ my drift? 

This dessert is life-changing! But….don’t bake it too often or it may not be too great for your waistline! 

Sopapilla Cheesecake


2 cans crescent rolls

2 pkg. cream cheese, softened

1 tsp. vanilla

1 1/2 c. sugar

1 stick butter, melted

1/2 c. sugar

1/2 tsp. cinnamon

Beat cream cheese, vanilla and 1 1/2 c. sugar. Spray 8 1/2 x 11 pan with Pam and spread one can of crescent roll dough on botton of the pan. Mix cinnamon and 1/2 c. sugar and sprinkle half on top of bottom layer of dough and spread cream cheese mixture on top of dough.  Top with remaining can of crescent roll dough.  Just continue stretching the dough until it fits the pan.  Sprinkle the top with remaining cinnamon and sugar.  Lastly, pour the melted butter over the top and bake at 350 degrees for 35 minutes. Keep in mind that a glass pan tends to cook faster, so check it at 32 or 33 minutes to see if it’s slightly browned; it’ll cook a little more once it cools. This is my suggestion! 

Below is when you stretch and layer the crescent roll dough. It can be the most difficult part of this whole recipe, but try not to let it be! Sprinkle the mixture of sugar and cinnamon on top and then pour that melted butter! Mmm mm 😉

And viola! Enjoy with a glass of milk (like I do with just about everything) and some buddies. This is definitely the most share-worthy dessert I will ever post! 😉

Enjoy guys!!


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Lindsay Davenport is a newborn and motherhood photographer + educator based in Dallas and available for travel worldwide.

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