Easy Sopapilla Cheesecake Recipe

Definition: Warm scrumptiously delicious slice of heaven

I’ve been making a lot of gooey yummy chocolatey treats around here lately so this week Matt requested something different. He loves cheesecake so I decided on a Sopapilla Cheesecake.

The warm scrumptious layer of sweet cream cheese in the center in contrast to the flaky dough is just amazing.

This treat never lasts more than a day in our house. That has nothing to do with the fact that I eat it as a breakfast danish, nothing at all.

Just wait till you see the final product picture, you will understand why this dessert never lasts more than a day around here. It’s that good.

Unroll and spread 1 1/2 cans of crescent rolls on bottom of ungreased 13×9 baking dish.

Combine softened cream cheese, vanilla and 1 cup of sugar until well blended.

Spread cream cheese mixture over top of crescent rolls.

Unroll and spread remaining 1 1/2 cans of crescent rolls over top of cream cheese mixture.

Melt butter or margarine in microwave and spread over of crescent rolls.

Sprinkle with cinnamon and sugar. Bake at 350 for 30-40 minutes.

Look at all that yummy in that pan. At this point, the house smells divine and children, husbands and dogs are hovering around the kitchen waiting for a slice of heaven.

Let the cheesecake cool first though before you cut into it.  Trust me, it’s worth the wait.

Doesn’t that look yummy? Believe me, it tastes even better than it looks! Serve warm for maximum scrumptiousness.