Recipe of the Month: Sopapilla Cheesecake

CIMG2697Here is another recipe I received from a fellow parent after they brought this yummy dessert for the Faculty Appreciation Lunch at our elementary school. Easy to make and delicious – what could be better? (Note: After making this for dessert on Easter, I am considering reducing the amount of cinnamon on top. I don’t recall the one at the faculty lunch having so much.)


2 (8 oz.) packages of cream cheese, softened

1 cup white sugar

1 t. vanilla

2 (8 oz.) cans refrigerated crescent rolls

1/2 cup white sugar

1 t. cinnamon

1/2 cup butter, room temperature


Preheat oven to 350 degrees. Spray bottom of 9 x 13 baking dish with cooking spray.

Beat cream cheese and 1 cup sugar and vanilla extract in a bowl until smooth.

Unroll one can of crescent roll dough in pan. Press to fill the entire bottom of the pan. Evenly spread the cream cheese mixture into the baking dish. Then cover and do the same with the remaining can of crescent dough.

Stir together 1/2 cup of sugar, cinnamon and butter. Sprinkle mixture over the top of cheesecake.

Bake until crescent dough has pudded and turned golden brown, about 30 minutes. Remove from oven and cool in pan before cutting into 12 squares.

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