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Happy Birthday!

Happy Birthday!

I’m sure we’ll do something fun tomorrow after work and then we’ll eat cake!

Yield: 12 servingsAuthor: Jennifer SmithPrint RecipePin it

Sopapilla Cheesecake

Try this Mexican twist on a cheesecake dessert. Sprinkled with cinnamon and sugar, this treat will be sure to please a crowd.
prep time: 15 MINScook time: 45 MINStotal time: 60 mins


  • 3 (8 oz) packages cream cheese, softened
  • 1  1/2 cups sugar
  • 1 1/2 tsp vanilla extract
  • 2  (8 oz) cans crescent roll dough
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350 degrees.
  2. Beat together cream cheese, sugar and vanilla extract in a bowl until smooth.  Unroll one can of crescent roll dough and press into a greased 9X13 pan, pressing together the seams.  Spread cream cheese mixture into pan.  Unroll 2nd can of crescent roll dough and form into a 9X13 rectangle (on waxed paper) then lay on top of cream cheese mixture in pan.
  3. Drizzle melted butter over the top of the cheesecake.  Stir the remaining 1/2 cup of sugar with the cinnamon then sprinkle over the cheesecake.
  4. Bake in preheated oven until crescent rolls have puffed and turned golden brown, about 45 minutes.  Cool then cut into squares.

This is one of the few cheesecake sopapilla recipes that uses three packages of cream cheese, but it is just so so yummy.  This is the first recipe that I tried and it’s the only recipe I have tried.