Sopapilla Cheesecake Dessert

Cheesecake Recipes | 0 comments

I tried this Mexican-inspired dessert recently because I needed something quick and easy to make for an “International Potluck”. It turned out great!

Sopapilla Cheesecake Dessert

Joan Donogh
Course Dessert


  • 3 packages 8 oz/250 g each cream cheese, softened
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla
  • 2 packages Pillsbury Crescent Rolls
  • 1/2 cup melted butter
  • 1/2 cup white sugar 2nd amount
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds
  • 1/4 cup liquid honey


  • Beat the cream cheese, 1 1/2 cups of sugar and vanilla until smooth.
  • Unroll first package of crescent roll dough. Roll out with rolling pin to form a 9x13 inch rectangle.
  • Spray a 9x13 inch pan with cooking spray and place the dough rectangle into the pan.
  • Spread cream cheese over top.
  • Unroll the remaining package of crescent roll dough and roll out as above. Place the second rectangle over top of the cream cheese layer.
  • Drizzle melted butter evenly over top.
  • Mix 1/2 cup of sugar and cinnamon. Sprinkle evenly over top of the melted butter. Sprinkle almonds over top.
  • Bake at 350 degrees F. for about 45 minutes, until golden brown.
  • Remove from oven and drizzle honey over top. Cool completely and cut into squares. Makes 12 servings (or more if you are taking it to a potluck).



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