Thursday, September 22, 2011

Easy and Delicious Sopapilla Cheesecake

I'm taking Spanish 2 and we had a fiesta this week.

Everyone was required to make something or bring something to class and I (obviously) opted to bake something.

I got on All Recipes and looked up "Best Mexican Desserts" and they included:

Sopapilla Cheesecake Pie

Quick Elephant Ears

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Nutty Bunuelos

Mexican Flan Cakes

Tres Leches (Milk Cake)

Apple Enchilada Dessert


Margarita Cake


Mexican Wedding Cakes II

It was hard to pick, but the Sopapilla Cheesecake Pie was the winner... it's the BOMB! Seriously, so good and so easy.  I normally don't use packaged things when I bake, but I did it and I'm proud of it, because this was a definite crowd-pleaser.  One of the people in my class took home 4 pieces with him.  It was gooood.. but then again, how do you go wrong with crescent rolls, cream cheese, and sugar? You don't!

Easy and Delicious Sopapilla Cheesecake
Adapted from: All Recipes


  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey**


  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
**I excluded the honey (on accident) and it still tasted great!


  1. I love making these! They are so delicious! :)

  2. This is gorgeous and looks AMAZING!!!

  3. I agree this does look delicious:)

  4. my grandmother (in-law) makes this at every get together and I it takes every last drop of my willpower to not just face-plant into it and eat the entire thing.
    So yes, it's pretty delicious ;)

  5. Looks delicious. I love soppillas, so I bet this tastes even better. Thanks for the recipe.
    Donna V.

  6. thank you, donna! i love sopapillas, too! :)

  7. really?? that's awesome! i agree.. it's pretty amazing and addictive.

  8. rach-- that's so cool that you've made this! i love it, too!!

  9. Wow, that looks so good.  I am definitely going to have to make this, like, tomorrow, after I get everything I need from the grocery store.  I can't wait to try them.

  10. This looks terribly delicious! I didin't know this kinf of cheesecake, but you seem to have had a lot of success!!

  11. Oh my holy moly. Cheesecake and cinnamon are two of my favourite things in the world! Alas, we can't get crescent rolls in Australia, but then again I've never liked crust to begin with. More cheesecake filling instead, please! :P

  12. What a fun way to learn Spanish! I've been going to italy for years now and have picked up most of my language through talking about food :-) Love the combination of cream cheese and cinammon - your sopapilla cheesecake looks amazing!

  13. alison, thank you! i hope you enjoyed them :)

  14. thank you gen! i'd never heard of it either.

  15. this sounds perfect for you then... i can always mail you some crescent rolls! lol 
    but yes, the filling is the best part!

  16. i completely agree! i can learn ANYTHING that incorporates food! 
    thank you :)

  17. Teehee, somehow I don't think they'd get through Customs! :P

  18. I love using crescent rolls in dessert like this.  I have made something similar before, but it didn't have the top layer - I will definitely try this!

  19. Thanks for the recipe! I made this for my daughter's 4H group on Mexican night. Lots of compliments :)

  20. Refrigerate until ready to eat? And leftovers? (If there are any)


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