Sopapilla Cheesecake Dessert Recipe

Simple and scrumptious. I put a layer of pecan pieces between first crescent layer and cheesecake layer. Drizzled honey over cheesecake when removed from oven. Check oven starting at about 38-39 minutes, might not require full 45 min to bake. Definite keeper...

I have been making this dessert for some time. My whole family loves it! An easy way to enjoy cheesecake. I also looked on this site and did not find this recipe and added it 2 weeks ago. I don't know what happened and why it did not register. You can also add a can of pie filling of your choice; peach, cherry, apple, etc. before adding the last layer of crescent rolls. Yummy!

I genuinely didn’t think it could taste this good.

I get requests for this at potlucks. Very good. I cut the butter down a little. I didn't like seeing it sitting in puddles on top when I took it out of the oven.

Yum! I made this recipe as presented but needed individual, easy to serve portions for a potluck so I cut the dough into 4x4 squares and filled them with 1 tablespoon of the cream cheese mixture, pulled the corners together and then pressed them down to form a pouch. I brushed with butter, sprinkled the tops with the cinnamon/sugar and almonds. These only needed to bake for 18 minutes to get golden brown. So pretty and tasty! They were a hit!

Very simple. I followed the recipe except only used 1 Cup sugar as cream cheese is already sweetened. I also added one egg to bind the filling better and make it more stable.

I made this for potluck and it was a big hit. I made this for the first time in a long time and will definitely make it more often since I realized I can make and freeze ahead of time. To freeze, I made per the recipe except in step 3 I only topped with melted butter and baked. After cooling completely I put it in fridge for a couple hours to firm up then removed from pan, wrapped completely with plastic wrap then with foil and froze. When ready to use I removed foil and left in plastic wrap and put in fridge 24 hours to thaw. Then I put back in pan I had baked in, topped with sugar and cinnamon ( I made 1/3 cup sugar and 2 teaspoons sugar but only used about 1/2 of mixture) and put in 350 degree oven for about 12 minutes.

I added 1/2 teaspoon more cinnamon. And layer brown sugar, sugar and cinnamon on bottom pie crust. Also, used organic vanilla, and irish butter which increased richness of flavor. My husband had eaten a cup of filling before it reached the pan. A perfect hit.

Very rich recipe and pretty easy to make. I added an egg to the cream cheese filling per other reviewers and 1/4 c. of honey on top, because, when I first had sopapillas in New Mexico they were served with honey. I will definitely add cherry/apple pie filling on top of the cream cheese next time.

I've made this so many times over the years and it's always a HUGE hit. At one time I used this recipe to make strawberry cheesecake French toast for breakfast. I substituted the cans of crescent rolls with French toast, used the same amount of cream cheese and sugar and vanilla in the filling, but omitted the butter and cinnamon-sugar mix on top since I always fry my French toast. After baking, I topped with strawberry pie filling. Fantastic!

I've made this a couple of times, years apart. When I made it last week, my husband exclaimed that it was the best thing I've ever made. :) I added an egg to the cream cheese mixture as some others have suggested. Prior to adding the cream cheese mixture, I sprinkled sliced almonds and brown sugar over the dough. On top of the cream cheese mixture, I spread a can of apple pie filling sprinkled with extra cinnamon and brown sugar. Next time, I am considering using two cans of the apple pie filling instead. On top, I used a lot more almonds and used a combination of white and brown sugar (1/2 to 1/3 of mixture was brown sugar), using as much cinnamon sugar mixture as seemed appropriate (I just mixed up a dish of it). I used the same amount of butter called for in the recipe. I baked it for 55 minutes, and the majority (especially the middle) of the cream cheese mixture was still very soft. I'd like to have it set up/dry out more like an actual cheesecake. Any pointers (do I need to add a second egg??)? Anyway, it was absolutely delicious. My son and husband went crazy over it. The topping made it crunchy, which was a real plus for us. I plan to make this again for Thanksgiving dinner.

I baked the bottom crust first (like one suggestion). I felt it had too much crust. Needs more lemon flavor. I added 1/4 teaspoon of lemon abstract could have used more. Overall it was good. Will try again.

My family wants this all the time. Easy to make and take anywhere. You never bring any back home.❤️

Love it easy and simple.

Very easy to put together. Everyone who tries this, loves it! I have given this recipe to many of my friends. There guests rave about it!

Super easy and easy to expand. I have made this using puff pasty in a bigger pan and by increasing the filling to 1-1/2. The only downside is that everyone wants the recipe and I'm always embarrassed to tell them how easy it is...

I took this to a Mexican food themed party, not knowing how it would turn out. Guests said it was amazing and requested recipe. My kids loved it well. Will make tonight before, you know, New Year's resolutions start.

Excellent. I make this all the time. I’ll throw in chocolate chips sometimes. Both ways are a favorite.

I have made this recipe for years. It is my “go to” recipe when I am pressed for time. It is so easy to make. It freezes well. In fact, I have some in my freezer right now.

The video shows MUCH more cinnamon being added to the sugar than the recipe calls for. Looks like at least 2 teaspoons, possibly a tablespoon, but DEFINITELY more than 1 teaspoon.