Monday, October 25, 2010

Sopapilla Cheesecake

My friend, Kelsey, is amazing. That I already knew...but then she brought these to small group:
Via
Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

**Edit 8.20.11: to save some calories (and dough...as in mulah! oh, the puns are endless...), I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9x13 pan. I also use Neufchâtel in place of cream cheese (they're right next to each other on your grocer's shelf). It's 1/3 less fat (and a higher protein content) and you can't tell the difference one bit! There's no way you can pass this recipe as healthy, but this at least helps. :)

**Edit 2.2.12: I've been receiving a lot of questions about this recipe, so I thought I'd update with an FAQs section. Let me know if I don't answer your questions here!

  • Does this need to be refrigerated? Yes, I do refrigerate it unless I'm going to be serving it soon. I prefer to serve it at room temperature, but I would never leave it out overnight or anything. Cream cheese is still dairy and I wouldn't want to risk this going bad!
  • I'm not in the U.S.; can this be made using puff pastry? I haven't made this with puff pastry, but I'd say give it a whirl and report back! It's still dough, cream cheese and sugar, right? While the texture would be a bit different, I can't imagine it tasting bad. :)
  • What size pan? The amounts above call for a 9x13 pan. I have halved the recipe before and filled an 8x8.
  • Do you press the perforations together? If I'm using the regular crescent roll dough, I do. I've seen lots of suggestions to lay out a piece of cling wrap and roll the dough out there, making it easier to flip over onto the cream cheese. Or, you could skip this step and buy the sheets--they should be in the same place as the rest of the cans of dough.
  • How much cinnamon sugar on top? My mixture is 1 part cinnamon to 3 parts sugar. As for how much, however much I need to cover the top to my liking. It's really up to you!
  • Is this better served warm or cold? See above, but I like it at room temperature! You don't want the cream cheese mixture to be runny (and it will run if it's too warm), but you don't want it cold either. Well, I don't...but this is up to you!


Also, lots of you wonderful people have been leaving suggested variations. I haven't tried any of them, so I can't vouch for their yumminess, but I thought I'd round them up here for everyone to enjoy!




Beautifully Complex:I got this recipe from my mom & have been making this for a couple of years & it is ALWAYS a big hit ! One thing I added was to take 2-3 bananas, slice them and saute' them in a small pan with a little butter, 1/4 cup brown sugar & a teaspoon of rum (or imitation rum extract) once it caramelizes, use this as a topping as you serve the slices & top with a dollop of whipped cream. I know this sounds a bit extra but I promise you, people will rave about it
Mullins_shana: i make it a tad different. but its good cold or hot. and you can also put a pie filling on the bottom then the cream cheese. it makes it a little different but just as good!
Amanda: I top mine with a warm apple spice topping. It is super yummy!!!
Rbsahrene: I made it this evening and the only thing I added was butterscotch chips to the first layer before spreading the cream cheese ( which I used the lower fat version) . SO far everyone who tastes it is in heaven!!! Thanks so much!!!
Sheryl MockI also add 1 beaten egg to the cream cheese, it seems to make a fluffier filling :-)
Marjlun: I have been making them for awhile but I use a jelly roll pan instead of a 9x13,  Then I take a can of apple pie filling that I put through the blender and add it to the batter.  Sometimes I will drizzle caramel ice cream topping over the top.  Everybody loves them.
Pat Russell: You can, also, use Truvia, in the place of sugar, if you're diabetic.  I can't tell the difference from it and sugar, unless, you use too much. (**I love this idea!-Alina)
Alice10808:We made this but added 3/4 cup of strawberry jam! Awesome!
Angel TelescoMaking them now but replaced the vanilla with a raspberry concentrate liquor.  and omitted the Cinnamon.  I'm also going to make a quick drizzle of the raspberry and confectioners sugar.   Cant wait! (**She later said...) I made this as posted above for NYE - it was killer!  the only thing i did that i would change is i put the drizzle over while it was too hot.  Shoulda waited a little longer. 
Teese_photo99: Just made it this morning...OMG added sliced almonds sooooo good had to put the rest in the freezer so we would stop eating it.. (**This one made me chuckle!-Alina)
Steep_air2: made it in a smaller pan with one roll of Crescents and added walnuts and it was amazing! 
Ctorres43: Added about a tsp of lemon juice and some zest to it to enhance the flavor of the cream cheese mixture and it just took it over the top delicious!
Berma:I have spread some pineapple preserves on the cream cheese mixture then added the top layer of crescent rolls...very good.
Hempland: I make them with an egg.  I put the yolk in the cream cheese mixture and then whip the white to frothy, spread over the top and then sprinkle 1/2 cup sugar with 1 tsp of cinnamon.
Celeste: OK, made these tonight and they were amazing! I actually macerated some strawberries (with sugar, jam and a pinch of salt) to serve along-side.
Kathy Owens: My recipe also calls for drizzling honey on it while it is still hot.  Yummy.
Rylexandco: We do these wih a cream cheese icing drizzle. Yummmmmm (-:



Thank you, Kelsey! You can leave your thanks to her in form of a comment below. HAPPY Monday! :)

267 comments:

  1. I will most definitely be giving this a try in the near future.

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  2. I made this last month for a Bible study group. People were freaking out. It is awesome!!! One of my friends has been making this for years and said she's never met anyone who did not like it!

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  3. One of my most favorite things!

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  4. I dont know the top ingredient. What is it and what can I sub it for? Must be an american thing?

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  5. Yes, they may be an American product! They are just cans of crescent roll dough that you unroll. Very simple!

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  6. That looks awesome!! How do you store it (fridge?) and how long is it going to last?

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  7. Just made this last night! Sooooo delicious! I served it hot out of the oven but it is still delicious the day after. I just stuck it in the microwave for about 40 seconds and voila! :)

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  8. This looks great! What size pan do you use?

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  9. I made this recipe for an "Iron Chef" 4th of July Party and won 1st place with them! $300 THANKS :) AND YES, THEY ARE SUPER YUMMY

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  10. I found this recipe on Pinterest and couldn't wait to try them!! I made them tonight and they are soooo incredibly yummy. Also, my house smells amazing! This was such an easy recipe and I know they will be a hit! Thanks!

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  11. Just pulled them out of the oven.

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  12. Thank you! Mine are in the oven. :)

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  13. Just made them and they are delicious! Thanks for sharing

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  14. O my goodness! I am leaving to get the ingredients after I post this! Thank your amazing small group friend for me!

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  15. Mine is in the oven right now, and makin' my house smell G-O-O-D! Thanks for sharing this fab recipe on Pinterest!

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  16. OMG I just made this and it is TDF! So much that I had to give the other 1/2 away to my inlaws down the street b/c I would've eaten it all!

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  17. Thanks, all! I'm glad these are being enjoyed!

    @ Crystal - I would store them in the fridge because of the cream cheese. As for how long they last...I honestly have no idea! They've never lasted longer than 48 hours in my house (before being eaten, that is). ;)

    @ Jen - I use a 9 x 12 dish.

    @ LeLe Wall - that is AWESOME!! Nice job, lady!

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  18. Just made mine....i think next time I won't let the rolls thaw so long on the counter, just made it little gooey to mold to jelly roll pan....HOWEVER, after I layered the cream cheese mixture AND SMEARED the butter I am IN HEAVEN....I haven't even gotten to the sprinkling of cinnamon and sugar yet and I am drooling....Thanks for sharing on Pinterest (I have a serious Pinterest addiction)!
    Cannot wait till tonight to try this easy but FABULOUS dessert...I plan on sharing with friends as well or I can so see me eating the entire pan...lol
    xoxo's from North Carolina

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  19. I got this recipe from my mom & have been making this for a couple of years & it is ALWAYS a big hit ! One thing I added was to take 2-3 bananas, slice them and saute' them in a small pan with a little butter, 1/4 cup brown sugar & a teaspoon of rum (or imitation rum extract) once it caramelizes, use this as a topping as you serve the slices & top with a dollop of whipped cream. I know this sounds a bit extra but I promise you, people will rave about it

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  20. I used this recipe today for an activity with a bunch of single adults-and one of them actually "proposed" because they were so good! Thanks so much for a huge hit!!

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  21. My mom has made these for years- especially for the holidays. It is called 'Williamsburg Bread'. It's always a big hit and I'm constantly asked for the recipe too!

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  23. I heard this mentioned on a local radio station by the dj at KLite here in Colorado Springs, CO and DARN IT!!!! I go in for shoulder surgery on Tuesday and all I need to do is gain anymore weight from not working out for months! I can't wait to make it tonight! Dang, how come it costs so much to buy "good" ingredients to bake with! hee, hee... croissants were on sale at 1.99, so was cream cheese, but those alone were $10 bucks! LOL! Not very cost effective when it only makes ONE serving!!!! bwahahahahahahaha!!!!!!!

    :)
    Kathleen in Manitou Springs

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  24. @kathleen - haha! I agree...not super cheap. But then again, maybe that's what is keeping me from making this every single week! Good luck healing from your shoulder surgery--prayers headed your way!

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  25. Made this today with only 10 oz of cream cheese and 3/4 cup sugar along with just 2 pkgs of crescent rolls. Not as pretty as yours, but the whole family loved it! Found it on Pinterest. Thanks :)

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  26. I saw this picture on pinterest today and decided I had to try them!  I only had one can of crescent rolls...so I split the recipe in "thirds" kinda and made it in an 8x8 which was perfect since it is only me and my husband!  They were SOOOO Good!!!!

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  27. I am in BIG trouble!!

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  28. Perfect! I love that this recipe is so versatile as far as measurements go. Really can't go wrong with cream cheese, sugar, crescent roll dough and butter, though, can you?

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  29. Has anyone made this with Splenda instead of sugar? It looks and sounds delicious but sugar substitute would help since I'm diabetic. Just wondering!!

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  30. Has anyone else tried this with other ingredients/additions such as fruit or chocolate or other flavorings (aka other than vanilla) or flavored cream cheese (aka strawberry) ?  I made it tonight and blended a fresh peach pie filling base (that I made the other day) in with the cream cheese mixture to make it peach cream cheese, and then added more peaches on top of the mixture before adding the final layer of dough... it just came out of the oven and smells amazing. Will update once we've actually tried cutting/eating it, but was just wondering if anyone else had experimented... I am envisioning lots of possibilities for this...

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  31. I tried this last night and i stirred in a small container of fresh raspberries.  It was pretty amazing.

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  32. I have had a recipe similar to this for years, in which you fill flattened buttermilk biscuits, roll them up and place them on a bed of glaze already in the pan. After baking, you turn the pan upside-down to glaze the rolls. They are heavenly!  Here's the recipe - hope this is ok to post here, Alina : )

    Maple Cream Coffee Rolls: 
    Makes 20 rolls, but people usually help themselves to two, each.

    1 c. brown sugar
    1/2-3/4 cup chopped pecans
    1/3 cup maple syrup
    1/4 cup butter, melted
    8 oz. cream cheese
    1/2 cup confectioner's sugar
    2 Tablespoons butter, softened
    2 10-count cans of Hungry Jack buttermilk biscuits

    Preheat oven to 350°F. Stir together brown sugar, pecans, maple syrup and melted butter. Pour into a 9x13" pan and spread to cover entire bottom. Beat together the cream cheese, confectioner's sugar, and 2 tablespoons butter. Flatten each biscuit on waxed paper to 4 inches in diameter, and fill with about 1 tablespoon of the cream cheese mixture. Roll up and place seam-side down over the pecan mixture, with two rows of ten rolls. Bake at 350° for 25-30 minutes, until golden brown. Let stand 5 minutes on stove top, then invert pan onto a serving platter, if desired. Allow pecan coating to drip down over rolls for a few minutes before removing pan. These are very rich, but would be such a hit at small group! Think I'll take some this Wednesday! 

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  33. I found this on Pinterest and made it tonight.  Since it's just my Hubbs and I , I made this an 8x8 and only used 6 crescent rolls (less than 1 can).  I let them cool, and set up, and they were great! Thank you for the recipe.

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  34. The photo you are using is from my site.  I don't mind use of my photo if credit is given.Would you please give proper credit for the photo to this link.  Thanks. http://realmomkitchen.com/321/my-blogoversary-a-giveaway-and-sopapilla-cheesecake/

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  35. Laura, thank you SO much for providing a link! I saved this picture to my desktop from google images last year and I never could find where it actually belonged. I'm linking to it now! Thanks for letting MYU use it!

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  36. Mmm...that sounds delicious. I'm going to have to try this one. Thanks for sharing the recipe, Laura!

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  37. Loving all of the variations! Sounds so yummy!

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  38. I make this often but I also include apple pie filling (I cut up the apples into smaller pieces)
    I only use one pkg cream cheese. I spread the apple pie filling on the cream cheese layer
    and it is so good then the second layer of crescent rolls. I imagine other fruit would be good but this is the only way I make it.

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  39. This reminds me of my favorite dessert at Applebee's - the deep fried apple chimicheesecake, which is no longer around.  I wasn't at all disappointed when I made this today and ate almost half the pan so far.  I used two crescent roll packages - I don't normally like breads from a can! - and put diced apple pie filling in half just to see how that worked.  I prefer it with apples so will def use them in the entire pan next time.  And there will be many next times! THANKYOU!

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  40. I have these in the oven right now, but I accidentally poured the butter in to the mixture instead of reserving it for the top. I will honestly cry if they come out horrible because of silly mistake. I've been waiting two weeks to make these!

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  41. Ohh, this sounds delicious! I've never had the Applebee's chicimeesecake, but I love it when I find something that reminds me of a favorite restaurant dessert! Nice job trying something different with this recipe!

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  42. Oh no! I hope they turned out OK! I suppose if you ever do that again, you could just melt more butter on top, lol!

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  43. Do you serve them cut into squares or in the pan?  I wonder if it might taste good with pineapple in the cream cheese.  What do you think?

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  44. Love cream cheese. Will try tonight.

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  45. i make it a tad different. but its good cold or hot. and you can also put a pie filling on the bottom then the cream cheese. it makes it a little different but just as good!

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  46. Definitely, you should try it! Read through the other comments as well--people are certainly trying all sorts of things...so creative!

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  47. This is the easiest recipe and everyone loves it! Thanks so much for sharing!

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  48. Wow, those crescent rolls look amazing! Can't wait to make 'em!

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  49. does this have to be stored in the refrigerator? 

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  50. Hi, Kristin! I would say you're safer to store this in the fridge due to the cream cheese...much like you would a cheesecake!

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  51. Just Made this delectable treat ! cant wait to eat it ! 

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  52. Thanks for posting recipies that don't have 100 ingredients in them that no one has in their cabinets! This is great!

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  53. Gladly! :) I don't mind trying out a complex recipe every now and then, but let's face it--I'm going to stick with the easy & simple ones for my everyday routine!

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  54. Hi. What can I use instead of crescent rolls? I'm from Australia. We don't have stuff like that.

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  55. You can find homemade crescent roll recipes online. Pretty simple if I remember correctly :)

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  56. Liz @ Here's to Handy AndyOctober 12, 2011 at 8:39 PM

    Tried this tonight and will be posting about it tomorrow. Will link back to this post. Thanks for sharing! http://herestohandyandy.blogspot.com/

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  57. this was yum and really sweet.  i used 1 can of butter cresent rolls - total 8 rolls.  4 on the bottom and 4 on top.  i then cut the recipe in half and used whipped cream cheese instead of the regular kind.  i baked this in a toaster oven pan itself at 350 degress.  maybe next time i will use the regular cream cheese since i had to wait for it too cool down for the filling to settle.  then topped it with vanilla bean ice cream :) thanks for the recipe!

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  58. Sound really good. Making it this morning for my MOPS group.  

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  59. thanks so much for posting this. a local bakery has a similar item available about once a month but i never seem to time my visits just right. i will make this tomorrow morning!!!

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  60. You're so welcome! I love finding recipes that are like those from my favorite restaurants!

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  61. Using whipped is a great idea. Love to see the different ideas people come up with!

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  62. I made this the other day after seeing it on pinterest, followed the link to your blog. It is amazing!!!!!!!!! Thank you for posting it!

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  63. I made this but added pumpkin spice into the cream cheese and it was to die for!! Great holiday treat!!

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  64. My recipe only uses two cans of rolls - but its my hubbys favorite. I top mine with a warm apple spice topping. It is super yummy!!!

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  65. I made it this evening and the only thing I added was butterscotch chips to the first layer before spreading the cream cheese ( which I used the lower fat version) . SO far everyone who tastes it is in heaven!!! Thanks so much!!!

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  66. Oh and I only used 2 rolls as well. I used the rolls ones without the crescent lines they just came out with.

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  67. Found this on Pinterest two weeks ago, and have made it four times since, each a bit differently. Each version disappears very quickly; it's great warm or cold. Tonight for a small party with several desserts, I cut the ingredients in half (used just less than 1/4 cup sugar in the filling), used almond extract instead of vanilla, and added about a teaspoon of lemon zest. Again, the cheesecake disappeared very quickly. This is a versatile, easy recipe - thanks for sharing!

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  68. This was AMAZING!!! I only used two cresent roll cans and one softened cream cheese. My retangular baking pan had the perfect dimensions. Next time I will use Pillsburys Crescent Seamless Dough Sheets. I wanted to test this for an upcoming party. It was so rich; I ran around the neighborhood to share. Since I retired last March, I have been learning to cook. I have one rule. Nothing more than 6 ingredients. Thanks for helping make me a baking STAR! Lhester526

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  69. I also add 1 beateb egg to the cream cheese, it seems to make a fluffier filling :-)

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  70. What a great idea...I'll have to try that!


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  71. Love it! My friend has been making this "secret" recip for years & would not let us know how to make it. oops!!

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  72. Just popped it out of the oven a few minutes ago and my husband declared it a big hit. Yum!

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  73. omg! thanks, now I know just what to make for dessert tonight :)

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  74. I have been making them for awhile but I use a jelly roll pan instead of a 9x13,  Then I take a can of apple pie filling that I put through the blender and add it to the batter.  Sometimes I will drizzle caramel ice cream topping over the top.  Everybody loves them.

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  75. I am eating seconds of this right now, it is delicious.  I made it in an 8x8 pam with one block of cream cheese and one can of crecent rolls.  I halved the rest of the ingredients.  It is already a favorite!

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  76. I am making these for small group on Sunday. Sound AMAZING. And easy. (I like easy!)  Think I will add the apple pie filling, as well.

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  77. This was so amazing!  I was thinking of making it for Christmas morning so I wanted to do a trial run this morning.  Everyone in the house (and the neighbors) loved it telling me I should make it for Thanksgiving desert.  I used the Neufchâtel in place of cream cheese and only 2 cans of crescent rolls and it was incredible.  I had put it on the nightstand so my husband would see it when he woke up and he came downstairs raving about it.  He thought I had bought it from the store.  Needless to say Ive got a pretty big head right now.

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  78. I made these this morning. I adjusted the recipe for an 8x8 pan instead of 9x13 and  only had to use one can of crescent rolls.  They are DELICIOUS!

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  79. I am so excited to find this recipe! I am doing a gender reveal for our baby-to-be at Thanksgiving. I am going to make these and color the cream cheese mixture blue or pink and serve for dessert!

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  80. recipe sounds delicious! my granddaughter made it and loved it!

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  81. You could cut the sugar in half and use a 1/2 C. of Splenda measure.  Even lower calories!

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  82. Also a great idea!


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  83. I'm baking these now, they wont be exctly healthy, but I did reduced fat cresent rolls, light butter, and fat free cream cheese.  It just so happen those were the only ingredients I had at the time; I'm sure they'll be tasty but I'd still like to make the real deal with at least regular butter!! YUM!

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  84. Has anyone ever tried making them in a cupcake pan? For individual servings and less mess?

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  85. I made these yesterday to take to a friend's house for Thanksgiving. What a treat! They were a big hit, even with the kids. My 7yo daughter did most of the work. Thank you for a simple & delicious recipe!

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  86. I make this recipe just slightly diffferently, using the lower fat version, instead of vanilla I use almond flavoring, and on the tops, I brush on beaten egg white and sprinkle generously with slivered almonds. Delicious! Your version sounds great also, I will try it for a fancy breakfast treat or brunch side.

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  87. You can, also, use Truvia, in the place of sugar, if you're diabetic.  I can't tell the difference from it and sugar, unless, you use too much.

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  88. I am making mine right now!!
    I cut the recipe in half :) 
    I will let you know how it turns out
     

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  89. Turned out great!! taste as good as they look!
     

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  90. Found this recipe through Pinterest, since I wanted to take something Mexican-inspired to a taco/football party this evening. Everyone loved them! And with the

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  91. ...busy day I had (sorry, I accidentally posted and it won't let me edit!), it was the perfect dessert to whip up right before heading over. :)

    wadinginbigshoes.blogspot.com

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  92. This was sooo Yum-Delish! Got this recipe through Basil Momma: a Busy Mom that Likes to Cook facebook page.  I had to share it on my page as well (Noodleonthat Food Revolution). It sure is a Repost worthy recipe !!! Made it with craisins & next I'll add chopped apples.  Thanks for sharing this recipe, so super easy.  Have a blessed day :)

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  93. Oh thanks for this info, I have friends who are diabetic & always looking for ways to make things they can eat as well.

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  94. Trying it right now.  I will report back after party.  If it is all gone I will know it s a success!

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  95. Heavenly! Can't believe how simple and tasty this is!

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  96. CincysupercouponmomDecember 8, 2011 at 9:16 AM

    Does anyone know if these freeze well?

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  97. This looks so yummy. I think we will try this Chrismas morning.  Thank you for sharing.

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  98. Just made these with my 9 year old son who loves cheesecake...and he loved them...thanks for posting!!!

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  99. OH wow!  This is what Amanda was talking about tonight, I am going to have one later this week!

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  100. This is so good & easy to make.  Smells heavenly as its baking as well.

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  101. Thank you for this wonderful recipe. I can't wait to make this for our family Christmas gathering. Everyone loves cheesecake.   :-)

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  102. a friend of mine made this the other night for a get together we had & it was AWESOME! i will be making it for my family christmas dinner! :)

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  103. We made this but added 3/4 cup of strawberry jam! Awesome!

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  104. I made this for a Mexican-themed birthday party tonight and it was a huge hit!  I had no problem making 2 cans of dough fit.  Thanks!!

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  105. I just made it for breakfast....delicious!!

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  106. What size pan did you use? 

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  107. I use a 9x13.


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  108. I wonder if you could use honey instead of butter on the top.  More healthy and more like a sopapilla!  I will be trying this very soon!!!  YUMMY

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  109. I don't know that I would substitute it...the butter actually crisps up the top! Honey would be a delicious topping to serve it with, just like sopapillas, though! I love that idea!

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  110. is it best served warm or cold? (Making it for a Christmas Eve party tonight!)

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  111. I like it best at room temperature so that the cream cheese is the perfect consistency! Enjoy it and Merry Christmas!!

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  112. HI. I didn't read through all of the comments, so this may have already been suggested....I stuck a piece of Press-N-Seal to my counter and spread the crescent roll dough out on that (one can of dough was plenty) that way I could pick up the entire piece of press-n-seal, turn it over so the dough was on the bottom and lay the dough right in the pan and easily peel off the press-n-seal.  Made spreading the dough very easy and I was able to see if the dough was large enough without risking it getting sticky to the pan before it was the right size.  I did the same thing for the top layer of dough.

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  113. No eggs in this, aye?  Seems like there should be to hold it all together.  Just curious.  Recipe sounds awesome!

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  114. I make this for all holidays and it is ALWAYS a huge hit!!! Super easy to make too!!

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  115. Either way is delicious!!

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  116. Does this have to be refrigerated? Or can it stay out?

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  117. Someone at a Christmas party made this and my husband fell in love with it! I'm so glad I found it!

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  118. Making these right now and I can't wait to taste it!  So easy to put together and I'm sure they will be a hit tonight for our at-home New Year's Eve get-together!

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  119. Wonderful! I'm making it for New Year's Eve tonight, too!


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  120. I have been making this for years...but I call them Trailer Park Bars!

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  121. Making them now but replaced the vanilla with a raspberry concentrate liquor.  and omitted the Cinnamon.  I'm also going to make a quick drizzle of the raspberry and confectioners sugar.   Cant wait!

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  122. Making this for new years tonight! Thanks for the recipe!

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  123. Just made it this morning...OMG added sliced almonds sooooo good had to put the rest in the freezer so we would stop eating it..

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  124. This is very similar to the recipie I have called cream cheese sugarcake.  Mine calls for just 2 tubes of crescent rolls, confectioners sugar instead of regular sugar, only one 8 oz cream cheese, 1 stick of butter and lots of cinnamon and brown sugar on top.  We love it!  I like your ideas of lowering the calories and fat.  You can use reduced fat crescent rolls too.

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  125. AMAZING!!!  just found these in Pinterest and HAD to try!!  I will add nutella next time!

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  126. How much cinnamon and sugar do you suggest adding on top of the cheesecake?

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  127. I made this as posted above for NYE - it was killer!  the only thing i did that i would change is i put the drizzle over while it was too hot.  Shoulda waited a little longer. 

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  128. I just sprinkle it on until the whole top is covered!

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  129. I made it in a smaller pan with one roll of Crescents and added walnuts and it was amazing! Thanks for this! I will definitely keep it in my bag of tricks

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  130. Hi Alina, thank you for your reply. What proportion of cinnamon to sugar did you use for the topping?

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  131. Absolutely! You're going to hate me for this answer, but I just kind of eyeball it. My mom always pre-mixed cinnamon sugar to have on hand growing up, so I just mix together until it looks "right"! It's hard to go wrong here though...maybe 2/3 sugar and 1/3 cinnamon?

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  132. made this yesterday, used the "lower fat" version that's noted on the recipe - it's pretty damn amazing!!

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  133. I have made these several times, they are absolutely amazing!!!!!!!  They are always a huge hit at a party and so easy to make.

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  134. Just made this, and my hubby is gonna LOVE it. I had to tak a little taste(while it ws still a little warm), and it is awesome...AND so easy!!!

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  135. Hell yea, I'm making this my weekend project! Thank!!!

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  136. This was delicious! I only had two crescent rolls on hand and was worried about it not fitting in a 9x13 pan, so I grabbed an 8x8 and made two layers with what I had, sprinkling cinnamon and sugar in between. It's really delicious! I used the Neufchatel cream cheese, too. I wanted something sweet that wasn't chocolatey, and it was perfect :)

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  137. We made this and it was a HUGE hit. The only thing I was surprised about was how flat ours was, didn't look as pretty as yours.

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  138. my standard cinn-sugar mix is 1tsp cinnamon per 1Tbsp of sugar (or 1/3, since there's 3tsp in 1Tbsp)

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  139. This is so darn delicious!! Thank you for posting this to share with all of us

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  140. Made this tonight and it was amazing!  Added about a tsp of lemon juice and some zest to it to enhance the flavor of the cream cheese mixture and it just took it over the top delicious!  We ate the whole batch!

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  141. can. not. wait. to. make. this.

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  142. I make these all the time, (for about 15 yrs)  they are the best!  Have some in the fridge right now, must go & get a piece!  <3

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  143. I only use two caqns of crescent rolls -- no need for 3

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  144. I'm waiting for mine to cool right now! I used biscuit dough instead of crescent roll dough because its all I had on hand...and I WAS NOT about to wait to try this recipe!!! :D I'll let y'all know how it came out!

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  145. My cousin made this for our family reunion last summer and it was fabulous. I have her recipe but haven't made it yet.

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  146. Made it tonight, delicious !!!

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  147. I add honey to mine when it comes out of the oven.  Makes it sooo good:)

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  148. I used to make this a lot.....I never thought to do the cinnamon and sugar on top.  I have spread some pineapple preserves on the cream cheese mixture then added the top layer of crescent rolls...very good.

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  149. reduced fat crescent rolls might help too.  and, splenda for the sugar.  it's worth a try!

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  150. i have made this many times but i don't like mine with a thick crust...I have cut the crescent rolls down to one can, i use half the can as the bottom crust and the other half on the top crust, it is very good and i get rave reviews everytime i make it.

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  151. Do you press the little perforations together, then cut them when they come out of the oven?

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  152. I press the perforation together before I bake it, but i also have bought the crescent rolls that are a full sheet made especially for baking , they have no perforations

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  153. I've made this before and it's DELISH!  Not healthy....but delicious.

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  154. Did you know you can buy crescent rolls in 'sheets' now.  They work great for this recipe.

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  155. Looks Fantastic!!!

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  156. Pamela Enstrom GardnerJanuary 27, 2012 at 12:37 AM

    Wow! That looks like a sinful treat!!!

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  157. do you store in refrigerator or leave out?

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  158. These are delicious.  I make them with an egg.  I put the yolk in the cream cheese mixture and then whip the white to frothy, spread over the top and then sprinkle 1/2 cup sugar with 1 tsp of cinnamon.  My recipe also calls for 2 cans of crescent rolls.  I'll have to try the butter on top and see how it changes the taste.  Thanks for sharing your recipe!

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  159. have not seen the sheets, where did you find them?

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  160. do you store it in the fridge after it's been cooked?  I'm taking the rest to work tomorrow and don't want it to spoil either in or out of the fridge.  ;)

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  161. Oh, my God. This stuff is crack. After the first bite my boyfriend and I just smiled at each other.

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  162. So delish. A definite winner!

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  163. OK, made these tonight and they were amazing! I actually macerated some strawberries (with sugar, jam and a pinch of salt) to serve along-side. My husband was super impressed (little did he know how easy it was! ;-) Definitely will make this again...I'm already thinking up some variations that would be so yummy... 

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  164. I put it in the fridge after we're done munching on it.  It gives it a completely different flavor (still delicious, of course), but like you, I don't want it to spoil. :)

    --Kelsey

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  165. Just made this and it was WONDERFUL!!!! LOVED IT! quick and easy! 

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  166. I'm in australia... can i make it with puff pastry?

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  167. I have been making this for a while now,  It has become my family's favorite cheesecake. It is amazing.  My recipe also calls for drizzling honey on it while it is still hot.  Yummy,

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  168. We do these wih a cream cheese icing drizzle. Yummmmmm (-:

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  169. In Mexico, sopapillas are drizzled with honey, so I'd say you're right on track! 

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  170. You can omit the cinammon and sugar and put chocolate chips in it and it tastes oh so good!!!

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  171. Somebody please help! Such a dumb question but how in the world do I cut these to make it look like the pic? How long should they cool before cutting?

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  172. I want to thank my friend Jennifere Williams for this link and a HUGE thanks to "my yellow umbrella" for a fantastic recipe.

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  173. I think it would be a different texture, but good nonetheless! I would say give it a go!

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  174. Haha! This made me laugh out loud. I totally understand what you're saying. :)

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  175. Great idea! I've never thought about really stretching out my dough. I'll have to try that sometime!

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  176. Fantastic! I added an egg into the cream cheese mixture so that it would just hold its form a little bit better, and an extra teaspoon of vanilla, because when can you possibly add too much vanilla!! Baked the full 30 minutes and served warm with caramel topping. Delish!!

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  177. Thank you so much for the Sopapilla Cheesecake recipe and for taking the time to post the FAQ. I used the puff pastry sheets from the freezer section instead of the crescent rolls and it worked out great! The directions on the pastry box said to bake the pastry first but I followed your directions instead,layering the dough, cheese mixture+1.egg, and 2nd sheet of dough & topping. It took a little longer than the time you suggested for the crescent rolls . It was fabulous !

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  178. Wonderful!! I'll post this so others know how it worked for you!
    null

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  179. I'm thinking you could try this with Greek yogurt for a much lower fat version. How bad could it be? I'm going to try it with the vanilla I have on hand.

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  180. DO IT!! I make my own Greek yogurt, so if it works for you, I'm going to be pumped! Let me know how it goes!!null

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  181. I've made a version of these with crustless white sandwich bread, rolled flat, add cream cheese mixture (cream cheese, 1 egg), lay side by side on sheet cake pan, drizzle w/melted butter, sprinkle w/cinnamon-sugar. Bake 15 min 350.

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  182. mine turned out wayyyy too sweet! I think I would add less sugar to the mixture next time and possibly go with the chocolate chip idea on top instead of cinnamon and sugar. 

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  183. Just made these & can't wait to try...except I'm taking them somewhere & made them in an ugly metal pan. Can I get them out & on a platter w/out making a huge mess? Help! 

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  184. forget it, I answered my own question and the answer is yes, once cooled they're very easy to get out onto a platter! And yummy! Next time, however, I would be really careful to spread way out to the edges, some pieces on the sides were a little too crescent roll-y so I trimmed the extra roll off.  I just put about 1/3 in the freezer, I'm hoping they freeze ok since regular cheesecake does. (anyone know?)

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  185. This is one of my favorites and I like it best using the exact recipe you have posted.  I have put an egg in the filling and it's good, but I preferit  without.  Years ago, I had a similar recipe with canned biscuits as the crust and no top crust, egg in the filling and sprinkled with sugar/cinnamon.  It was standard Sunday morning fare.

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  186. I just pinned this, the first one I saw didn't have the recipe or give your credit.  I'm buying these ingredients today!  I'm going to use the light version of crescent rolls and light cream cheese.  I haven't seen the sheets of crescent rolls, I'll look today for that too. 

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  187. I have been making this for my family and friends for quite awhile  - my recipe calls for more a lot more cinnamon and a little more sugar for the topping and it's called "Cinnabon Cheesecake".

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  188. I have been making this for some time. My recipe calls for a tablespoon of vanilla.  I live in Louisiana and can get a product called Cajun Power Sweet Treat.  There are two flavors - Cinnamon Sugar with Pure Vanilla and Chocolate Sugar with Pure Vanilla.  I have used both for the topping and they are really good.  If you don't live in Louisiana, you can ge it at www. cajunpowersauces.com

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  189. Cana'at wait to try this tomorrow.

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  190. I did it and it was DELISH! I only used 1/2 of the yogurt mixture b/c it started to run off, but if the dough fits the pan all the way around, I think it could handle all of it.

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