Winter winds bring warm and wondrous sopapilla cheesecake

by Claire Milligan

When served warm and straight out of the oven, this gooey and creamy sopapilla cheesecake is perfect after a chilly winter day.


  • 2 (8oz.) packs of Pillsbury crescent rolls
  • 2 (8oz.) packs of cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • 1 tablespoon cinnamon
  • 4 tablespoons sugar
  • *honey


  1. Preheat the oven to 350 degrees.
  2. Spray 9×13 baking dish with cooking spray.
  3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach the edges of the pan and press the seams together.
  4. Bake the first layer of crescent roll dough till just done, maybe 5-8 minutes. (Optional, that way I make sure it is done).
  5. Combine softened cream cheese, sugar, and vanilla.
  6. Spread mixture over crescent rolls.
  7. Roll the remaining crescent roll over the top and stretch to the edges, sealing the seams for each roll.
  8. Brush the entire top of the crescent roll with the melted butter.
  9. Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar.
  10. Bake for about 30 minutes, or until golden brown.
  11. Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
  12. Slice into triangles or squares, drizzle with a little honey if you like and serve.

This recipe is called “Easy Sopapilla Cheesecake” and it definitely held true to that; it was probably the easiest “cheesecake” I’ve ever made. However, it was not easy on my mouth, as my gums are crawling with burns.

When shopping for the ingredients, I actually found Pillsbury crescent dough sheets! I decided to buy those instead of the crescent rolls, that way I wouldn’t have to worry about the dough splitting.

While I was busy accidentally putting my melted butter into the cream cheese mixture and starting completely over, I forgot to check my first layer of dough in the oven. It was probably in there for 7 minutes but it probably could have gone for about 6 minutes. It was already a tad bit past golden brown.

Like I said, this was a very easy recipe! However, be careful and watch your final baking time in the oven. This cheesecake does not need 30 minutes! I only had mine in for about 20 minutes, and with a toothpick check, it came out completely clean. The only way to make this recipe any easier would be to put your cinnamon and sugar mixture into a shaker so that you can equally disperse it across the top.

This was a delicious recipe and I would definitely make it again, but I wouldn’t eat two pieces in one night again. Big mistake. I give this cheesecake an 8/10 and suggest eating it warm with a glass of milk!

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