Sopapilla Cheesecake

This is a photo of Michael’s Sopapilla Cheesecake. It is absolutely delicious!

A few weeks ago, we invited my cousin Michael and his family over for a Sunday afternoon of reminiscing over Mexican food lakeside.  We had a wonderful visit and enjoyed the company and the food. One of the highlights of the visit was Michael’s Sopapilla Cheesecake.  When I told him we were having Mexican food, he wanted to bring something.  I suggested dessert.  So, he got on the Internet and began the search for a tasty Mexican dessert.

We enjoyed it so much that I made it this weekend for the Griffins.  Everyone pretty much declared it the best dessert on the planet.  And…the best thing is this – not only is it easy to make, but it takes about 10 minutes to prep and 30 to bake.

From start to finish, this recipe should take approximately 40 minutes.


2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract (I used regular vanilla extract.)
2 (8 ounce) cans refrigerated crescent rolls

3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature

Honey (to drizzle over the dessert)


Preheat oven to 350 degrees F (175 degrees C).
Prepare a 9×13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles.
Press evenly into the bottom of a 9×13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Stir together 3/4 cup of sugar, cinnamon, and butter, and dot the mixture evenly over the top of the cheesecake.
Bake in preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey.
Cool completely in the pan before cutting into 12 squares.

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