Sopapilla Cheesecake

You may be asking, what is sopapilla cheesecake? I know I was.

Here it is, (from Wikipedia) Sopapilla cheesecake is a dessert dish, inspired by the classic cheesecake and the sopapilla, a pastry that originates from New Mexico. Typically made in a 9×13 pan, it tends to be a pot-luck favorite. As popular as it is, there are many variations, for taste, health and appearance.

I have heard of sopapilla cheesecake before, but I really had no idea what it was. I thought it was Mexican. Apparently, sopapilla is from New Mexico. Good to know. But all I needed was to see the picture of sopapilla cheesecake on Pinterest and I was sold. I have zero willpower when it comes to desserts. Nada.

The picture looked amazing. There were only 6 ingredients, 5 of which I have on hand at all times. All I needed to buy was 3 cans of crescent rolls. The directions looked easy. Was this sopapilla cheesecake too good to be true? I am here to tell you that it tastes as good as it looks and it is as easy to make as it sounds. This will definitely be going into my folder of “make agains.” I brought the leftovers to work because they were not safe to have sitting in my house. (Remember, zero willpower) Everyone in my office loved them. A few people even asked for the recipe. I was a little bit embarrassed to tell them it was mostly cream cheese and crescent rolls! This could definitely pass as a cheesecake but I thought it was more like a danish. A really, really good cheese danish! Or maybe I am just justifying my decision to eat this for breakfast. All I know is that I will be making this again. Soon.

Here is what you'll need

Spread 1 1/2 cans of the crescent rolls into the 9x13 pan

In the mixer blend the cream cheese, vanilla and sugar

Spread the cream cheese mixture over the crescent roll layer

Spread the rest of the crescent rolls over the cream cheese mixture

Brush the melted butter over the crescent roll layer

Mix the cinnamon and sugar and sprinkle over the entire cheesecake

Bake for 20-30 minutes

Serve for breakfast, dessert, or both!


  1. Melodie says

    This is delicious! I have also made this with several variations. Sometimes I will add fruit pie filling on top of the cream cheese before covering with he top layer of dough. Or, for a more savory treat, omit the sugar and vanilla from the cream cheese mixture. Instead, add per-cooked sausage ( I like JimmyDean turkey sausage crumbles) and a can of Rotel. Lastly, coat our pastry with butter only, leaving off the cinnamon and sugar.

  2. Tammy Smith says

    This looks so yummy. I am a HUGE fan of sopapillas. I have had the most delicious ones on the planet in Santa Fe. I will be trying this asap.

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