Sopapilla Cheesecake

Our daughter gave me this recipe, and I’ve made it several times and have had numerous requests for the recipe. It’s so easy to make. People are surprised when they find out just how easy it is. This is not a “healthy” recipe, but it’s a great time saver when you need a homemade dessert to have for company or to take to a luncheon. I did change a couple of the ingredients to reduced fat.


  • 2 cans crescent rolls (I use regular for the bottom crust and reduced fat for the top)
  • 2 pkg of 8 oz. cream cheese (I use reduced fat)
  • 1 stick butter ( I’m going to try it with less butter)
  • 1 1/2 cup sugar
  • 1 tsp vanilla
  • Cinnamon

Unroll one can of crescent rolls and place in the bottom of a 9″x13″ ungreased baking dish. Pinch together the seams to mostly make a solid layer. In a mixing bowl, combine softened cream cheese and 1 cup of the sugar and 1 tsp. vanilla. Mixture needs to be well blended. Microwaving it for a few seconds at a time improves being able to pour it in the pan. Pour mixture and spread over crescent roll layer. Unroll other package of crescent roll and lay on top. Don’t worry about pinching the seams together. In a small microwavable dish, melt butter and 1/2 cup sugar. Pour over top and spread. Sprinkle generously with cinnamon. (we use a lot) Bake at 350 degrees for about 30-35 minutes or until top and sides are golden brown. Let cool about 15 minutes before cutting into squares and removing from pan. I usually cut it into 24 squares. Enjoy!