Sopapilla Cheesecake Dessert

I tried this Mexican-inspired dessert recently because I needed something quick and easy to make for an “International Potluck”. It turned out great!

Sopapilla Cheesecake Dessert
Recipe type: Dessert
  • 3 packages (8 oz/250 g each) cream cheese, softened
  • 1½ cups white sugar
  • 2 teaspoons vanilla
  • 2 packages Pillsbury Crescent Rolls
  • ½ cup melted butter
  • ½ cup white sugar (2nd amount)
  • 1 teaspoon cinnamon
  • ¼ cup sliced almonds
  • ¼ cup liquid honey
  1. Beat the cream cheese, 1½ cups of sugar and vanilla until smooth.
  2. Unroll first package of crescent roll dough. Roll out with rolling pin to form a 9x13 inch rectangle.
  3. Spray a 9x13 inch pan with cooking spray and place the dough rectangle into the pan.
  4. Spread cream cheese over top.
  5. Unroll the remaining package of crescent roll dough and roll out as above. Place the second rectangle over top of the cream cheese layer.
  6. Drizzle melted butter evenly over top.
  7. Mix ½ cup of sugar and cinnamon. Sprinkle evenly over top of the melted butter. Sprinkle almonds over top.
  8. Bake at 350 degrees F. for about 45 minutes, until golden brown.
  9. Remove from oven and drizzle honey over top. Cool completely and cut into squares. Makes 12 servings (or more if you are taking it to a potluck).


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