Saturday, January 5, 2013

Weekend Cooking...Sopapilla Cheesecake

The Niece send me this recipe months ago and I was going to make it.
But I forgot.
But hey, we were having Mexican Christmas dinner.
The perfect time to make it for dessert, right?
But I forgot.

Then I remembered last weekend!
And it was delicious.
And so, so easy.

Wow, did you know that they sell crescent roll dough with no seams, uncut?
I did not, until I went to the supermarket. If you can get the seamless sort, do it. But if not that is OK, just try and smooth out the cuts. A tiny bit more work..and post-Christmas we can all use a tiny bit less work, can't we?

Yes, it will seem like way too much butter when you pour it on, but worry not. Some will get absorbed, the rest, with the cinnamon, will form a lovely, crispy topping. If your refrigerate the leftovers (what, there were leftovers??) or you like to serve it cold, the top will lose the crispiness but is every bit just as delicious.

Sopapilla Cheesecake
  • 2 (8 ounce) packages cream cheese, softened 
  • 1 cup sugar 
  • 1 teaspoon vanilla extract 
  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 1/2 cup sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 1/4 cup honey
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with cooking spray.
In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Try and push together seams if you are using the seamed type.
Spread cream cheese mixture over the dough and then top with the remaining sheet of dough.

In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Pour the melted butter over the top of the dough, then sprinkle with the cinnamon sugar. Bake for about 30-40 minutes, or until the dough has puffed and turned golden and butter is all absorbed.
Remove from the oven, drizzle with the honey, or drizzle each piece as served, and cool before serving.

This is so easy to make and takes maybe 10 minutes to put together, since the folks at Pillsbury, with their crescent rolls, do most of the work. I really made no changes, although if you look online you will find people who do. One person used half cream cheese and half ricotta, one added chopped nuts on top, which both sound rather nice. Another added 2 crushed Butterfingers bars on top of the cheese...hmmm...not sure about that one.
Because this is just about perfect as it is.

This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.


  1. It looks delicious, Catie! And sound s easy to make, thanks for sharing the recipe. Have a great weekend!

  2. This looks delicious! It is definitely something I would need to make when having company over or I would be tempted to eat the whole thing myself! Thanks for sharing the recipe.
    Rebecca @ The Key to the Gate

  3. I have not seen the crescent dough without seams, that would certainly make things easier. This looks like a delicious dessert.

  4. This sounds awesome and easy. We just finished the New Year's Eve blueberry cheesecake, so it's going to be a long while before I make another. On the other hand, Mr. BFR's birthday is in the spring ....

  5. This sounds so good I am actually salivating. Must be time for breakfast. Looks real good, Caite but that would last TBG and me way too long. Do you think I could make it in a smaller pan and just use one can of dough?

    **waving** at Imaginary Kitty and Larry!

    1. Totally! Do a half recipe....or send me the other half.

  6. What a coincidence, my Weekend Cooking post features two recipes using crescent rolls- Mini Muffin Cinnamon Rolls and Taco Pizza. Now thanks to you, I have dessert too.

  7. Ummm... yum. That is a drool-worthy dessert that's for sure!

  8. I love refrigerated crescent dough for being so versatile and easy to create with. This sounds like a great dessert option for when you're in a pinch! Thanks for sharing it.

  9. This looks divine! I'm adding it to my list of possible dishes for Christmas next year. (Yes, I plan really far in advance.)

  10. I didn't know about the seamless crescent rolls! This sounds easy and delicious!

  11. Holy cow. I don't think this would work with my counting calories effort that will start Monday. Hmmm. Maybe I need to make tomorrow?

  12. Looks very naughty. We don't get crescent roll dough seamless or otherwise here downunder... Too small a market I guess. Happy New Year

  13. I'm pretty sure I had this at a friend's house on New Year's Eve. It was really good and I was happy that the host sent a few pieces home with me!

  14. This looks delicious and simple to make. Thanks for sharing. I'll have to make this the next time we are all together or maybe for book club.

  15. Man, this looks delicious! I love that it doesn't take a ton of ingredients.

  16. Love sopapillas. Love cheesecake. Wonder how they taste together....Thank you!

  17. Is this the same as Philadelphia Butter Cake? I've yet to find a recipe that does it justice. Can't wait to try this one.

  18. wow, that sounds amazing! They don't sell crescent dough where I live, otherwise I would definitely try it!

  19. Oh wow, mu mouth is absolutely watering. Love sopapillas...Love cheesecake. Perfection!

  20. This sounds awesome and does look rather easy as well. Thanks for sharing.


please speak up, I LOVE TO HEAR FROM YOU!!