Sopapilla Cheesecake

Thanksgiving can always be a stressful time. Making all the food, entertaining guests– it can get stressful! The one thing that should never be stressful is dessert! It’s the perfect way to finish a meal, and if you have an all-star finisher to your Thanksgiving dinner, everyone will walk away knowing that you are the go-to for amazing food.

Cue the Sopapilla Cheesecake. This dessert is so easy to make, and when I say easy, I mean easy. I have used this recipe for potlucks, work parties, and friendly gatherings. It is a hit every single time.

Making something this tasty is normally reserved for elaborate pastries and cakes, but it can be assembled and baked in under an hour. That’s 60 minutes TOTAL.

That’s enough hearing about how easy this recipe is, let’s get to the recipe:

Core Ingredients

4 packages (8 ounces each) of softened cream cheese

1 cup white granulated sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ cup flour (optional!)

2 cans (8 ounces each) of refrigerated crescent rolls

Butter Mixture

1 cup white sugar or light brown sugar

1 tablespoon ground cinnamon

½ cup unsalted butter (melted and cooled to room temps– this is important!)

Toppings (optional)

¼ cup of honey

Core Instructions

Preheat oven to 350F degrees.

Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Set aside.

Unroll one can of crescent roll dough, layer it onto the bottom of the pan, pressing seams together or use a rolling pin to shape it into 9×13 inch rectangle before adding it to the pan.

In a medium bowl, beat together cream cheese and white sugar until light and creamy, about 2-3 minutes on medium-high speed. Stop to scrape the sides and bottom of the bowl. NOTE: if you want to make a thinner cheesecake layer, you can use only 2-3 packages of cream cheese, I prefer it on the thicker side.

Add cinnamon, vanilla and egg, mix until blended. Add flour if you are looking for a denser texture. This cheesecake is very creamy.

Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.

Unroll remaining can of crescent roll dough, layer it on top of the cheesecake layer, try pressing seams together before adding it to the pan, or use a rolling pin to shape it into 9×13 inch rectangle before adding it to the pan.

Butter Mixture

Mix brown sugar and cinnamon in a medium bowl. Set aside.

Drizzle the top crescent dough layer with the melted butter. Distribute evenly.

Sprinkle over the sugar and cinnamon mixture.

Bake, uncovered in preheated oven for 30-40 minutes, until the crescent dough has puffed and turned golden brown. If you look at the bottom layer, it should be a light golden color.

Cool completely in the pan before transferring to the refrigerator for at least 3 hours.

Cut into squares and serve drizzled with honey.

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