Sopapilla Cheesecake!

Okay. I'm going to let you guys in on a secret, even if it diminishes my baking street cred. I have a super easy recipe for sopapilla cheesecake that will make everyone think you're super good at baking desert. I found it on pinterest or somewhere when I lived in Texas, but I've since memorized it and can't find the original one, for the sake of full disclosure. Anyways, it is sooo easy. Ready? Here's what you need: 
hi, my name is Kasey + I like to experiment with the sunset as my natural lighting, I didn't actually burn my dessert.
two cans of crescent rolls [when I lived in Texas, Albertson's carried unperforated crescent rolls. I've been on the hunt for those ever since. holla atchyo girl if you know where I can find them...]
two 8 oz blocks of cream cheese [I suggest leaving these out until they get soft, because cream cheese is tough without your stand mixer..]
1 1/4 cups of sugar
1/2 a stick of butter [err, 1/4 a cup?] melted!
1 teaspoon vanilla extract
greased 11x7" pan

Okay! Don't forget to preheat the oven. I always forget. Follow the instructions on the crescent rolls, usually it's 375, sometimes different brands try to pretend you need to set the oven special... In your mixing bowl, mix the cream cheese, one cup of sugar, and vanilla extract! This is a little tough, because cream cheese, so I definitely recommend a hand mixer or whatever, but a fork works just as well AND you get a workout. 

In your greased pan (I used my casserole dish because my teflon baking pan made a bigger mess when I tried to wash it...) line the bottom with the first can of crescent rolls. try to squish the seams together, it doesn't impact the taste, but it sure looks prettier... Spread the cream cheese mixture over the first layer of crescent rolls. Pro tip (hahaha, I'm not a pro..) -- if you don't already have one, invest in a rubber spatula, it spreads the filling easily AND helps you get all of the yummy insides off the mixing bowl. 

Spread the other can of crescent rolls over the top of your delicious cream cheese filling, again smooshing the seams together. Next! pour your melted butter over the top. omg, how good does it smell already? In a bowl, mix together 1/4 a cup of sugar and cinnamon to taste (okay, so I do a different amount of cinnamon every time, because of my issues with rules. A safe bet would be at least two table spoons so it's all brownish. yum.) spread that over top of the butter + bake for roughly 15 - 20 minutes, you're looking for a flaky golden brown color. Some ovens are different. Some crescent rolls tell you 9 minutes (which is a hilarious joke and big tease. it takes longer than that

There! Now tell everyone that you made the whole thing from scratch and you definitely didn't use crescent rolls instead of hand making some overly fancy pastry level so that you can really call it cheesecake. I won't tell anyone. Also! Let me know how yours turned out! Don't forget to take at least 50 pictures to find the perfect instagram shot... I mean...! 


  1. it is definitely a crowd pleaser, I mean can you really go wrong with sugar, cream cheese, and vanilla?

  2. Yum.. cinnamon.. sugar.. butter... SOLD! :)

  3. so. tasty. my uncle ate half the pan all the while saying he didn't like it at all! haha

  4. YES + it keeps well in the fridgeeeeee