Brittany’s Sopapilla Cheesecake

Brittany's Sopapilla Cheesecake
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 1:10 h

My daughter-in-law Brittany tasted this cheesecake at a wedding and said it was the best thing ever and my stepson Jason who is a world class lover of all things “cheesecake” agreed. It’s a Pillsbury recipe but Brittany found the step by step directions on another blog called Cookies & Cups. It couldn’t be easier, she’s already made it for Jason and he raved over the results. I’m attaching a photo that he took of his slice but if you click on, you can look at Shelly’s beautiful blog.


  • 2 cans crescent rolls
  • 2 packages cream cheese room temperature
  • 1 1/2 cup sugar
  • 1 tsp. vanilla
  • 1/2 cup butter melted
  • 1 tbsp. cinnamon


Step 1

Unroll one package of crescent rolls and pat them down in the bottom of a 9x13 glass dish, pinching the seams together to seal.

Step 2

Blend the cream cheese and 1 cup sugar together with the vanilla. Spread over the 1st layer of crescent rolls.

Step 3

Unroll the 2nd package of crescent rolls and pat them down over the top.

Step 4

Pour the melted butter over the top and then mix the remained 1/2 cup sugar with a tablespoon of cinnamon and sprinkle over the top.

Step 5

Bake for 30 minutes. Let cool for 20 minutes before slicing.

That’s it!

If you’re reading my blog then..

Average Member Rating

(3 / 5)

3 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • IMG_3229

    Slow Cooker Braised Chicken Thighs

  • IMG_3224

    Crispy Parmesan Fries

  • Super Bowl Dipping Bread

    Rick’s Super Bowl Dipping Bread

  • Blackened Tilapia

    Blackened Tilapia

  • Steak & Bacon Tournados

    Steak & Bacon Tournados

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>