Sopapilla Cheesecake, sometimes known as Churro Cheesecake or Mexican Cheesecake, is a sweet cheesecake filling sandwiched between two layers of crescent rolls, and topped with cinnamon sugar for a rich and satisfying dessert.
A while back I ended up with a lot of canned crescent rolls due to a great sale at Costco, so I asked for ideas of what to do with them on our facebook page. One of our awesome readers, Joyce, said I should try sopapilla cheesecake, and Lucy told me that Joyce is a fantastic cook, so I decided to follow her advice.
Sopapilla cheesecake is a really simple recipe, but it has fantastic results. Everyone who tried these loved them!
- 2 cans refrigerated crescent rolls, (8 oz. each)
- 1 egg
- 2 packages cream cheese, softened (8 oz. each)
- 1 1/4 cups sugar, divided
- 1 tsp vanilla
- 2 Tbsp ground cinnamon
- Preheat oven to 350º.
- Unroll one can of dough, and spread it out in an ungreased 9x13 pan.
- Push down at the seams of the crescent rolls to get them to stick together well.
- In a medium bowl, beat egg, cream cheese, 3/4 cup sugar, and vanilla with an electric mixer on medium until mixture reaches a smooth consistency.
- Spread mixture over dough.
- Unroll the second can of crescent rolls onto a sheet of wax paper or parchment paper and press the seams together. Then carefully transfer onto the top of the cheesecake layer.
- Bake for 30 minutes, or until golden.
- While it's baking, in a small bowl combine remaining 1/2 cup sugar with cinnamon.
- When you pull the cake out of the oven, sprinkle the cinnamon sugar over the top while it's still hot.
- Cool for 20-30 minutes before slicing and serving.
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