Sopapilla Cheesecake Recipe
13×9 pan sprayed with Pam
350 degree oven
4 cans of crescent rolls
2-8 oz. blocks of cream cheese softened
2 c. sugar-divided
2 tsp. vanilla
1 stick of butter
1 can of pie filling (optional)
cinnamon-to sprinkle on top or 1 tsp. to mix with topping
Lay 2 cans of rolls on the bottom of the pan. Smoosh them together to make a crust.
Mix cream cheese, vanilla, and 1 c. of sugar and cream together.
Spread on top of rolls.
Top with pie filling (optional).
Add the last 2 cans of rolls on top.
Melt butter with sugar and cinnamon and pour over top.
Bake for 35 minutes.
If you’ve been looking for a yummy Tex-Mex dessert there’s almost no reason to look further than Sopapilla cheesecake! I get more compliments on this dessert than on stuff I try way harder on.