Sopapilla Cheesecake Dessert Recipe - Allrecipes.com
Sopapilla Cheesecake Dessert Recipe
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Sopapilla Cheesecake Dessert
A deliciously different cheesecake with a Mexican twist. See more
  • READY IN 3 hr

Sopapilla Cheesecake Dessert

Recipe by  

"I love this dessert! Instead of digging through my books for the recipe to this yummy dish I went to check the recipe on Allrecipes. I never found it and it is great! A big hit at potlucks and ladies meetings. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cheesecake Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    3 hrs

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the 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.
  3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2009

My rating is for the recipe as is, it's very good. I won't change a recipe then rate it based on the changes. And quite frankley I don't know why allrecipes allows that, it's certainly not fair to the submitter. Having said that, IMHO adding an egg to the cream cheese/sugar mixture turns this into a 5 star recipe!

 
Most Helpful Critical Review
Aug 16, 2011

I get requests for this at potlucks. Very good. I cut the butter down a little. I didn't like seeing it sitting in puddles on top when I took it out of the oven.

 
Nov 08, 2008

I have been making this dessert for some time. My whole family loves it! An easy way to enjoy cheesecake. I also looked on this site and did not find this recipe and added it 2 weeks ago. I don't know what happened and why it did not register. You can also add a can of pie filling of your choice; peach, cherry, apple, etc. before adding the last layer of crescent rolls. Yummy!

 
Dec 16, 2008

Simple and scrumptious. I put a layer of pecan pieces between first crescent layer and cheesecake layer. Drizzled honey over cheesecake when removed from oven. Check oven starting at about 38-39 minutes, might not require full 45 min to bake. Definite keeper...

 
Nov 22, 2008

Wow this was really good. I almost didn't make it because of the creasent rolls but I am so glad I did. It was super easy. Followed the recipe exactly. Like someone else said besure to use real butter. And when it came out of the oven I drizzeled honey ALL OVER it. That is how I like my Sopapillas...but if your a chocolate fan you could drizzle that too. The whole pan got ate up and everyone loved it. Thanks!!!!

 
Mar 05, 2009

Just a note there is another listed "Cream Cheese Squares" that is the same w/o the nuts - whichever way you make it - DELICIOUS. (if you want to add a flavor, try raspberry pie filling on top of cheese layer, then the other layer of dough & cinn & sugar; or Lemon Curd/pie filling - heaven!!)

 
Dec 25, 2008

One of my patients told me about this recipe, so I had to make it. Made it last night for Christmas Eve dinner and it was a hit! The only thing I changed was that I sprayed my baking dish before putting down the crescent roll dough and I did not use the almonds. You have got to try this recipe!!!

 
Nov 22, 2008

Thanks for sharing. I substituted 1c. ricotta cheese for 8 oz. of cream cheese. Drizzled honey on after it came out of the oven. Yum!

 

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Nutrition

  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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