Cinnamon Crescent Roll Cheesecake – Easy & Delicious Sopapilla Cheesecake
Yesterday I shared this recipe in my Instagram Stories and it was very well received. 😋
In order to make this recipe easier to find, I decided to post it here on the blog for your reference.
My mom made this cheesecake when I was growing up and it was always a hit. Not only is it insanely delicious but it’s crazy easy to make.
I’ve always known this dessert as cinnamon crescent roll cheesecake, but I received a ton of messages saying that y’all know this delectable dessert as sopapilla cheesecake. Regardless of what you call it, I can assure you that you will love it.
Next grocery trip, do yourself a favor and pick up these ingredients. You won’t be sorry!
This Fall, I saw a similar recipe on TikTok where they added apple pie filling and HAD to try it.
Here’s how it turned out!
The only difference from the original recipe was the can of apple pie filling added on top of the cream cheese filling but under the crescent roll topping. This is now Matt’s favorite dessert that I make.
I also tested this with blueberry pie filling, but the general consensus was that the apple pie cheesecake was the best.
Cinnamon Crescent Roll Cheesecake
- 2 cans crescent rolls honey butter flavor is my favorite
- 2 packages cream cheese (softened)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup melted butter
- cinnamon and sugar to sprinkle on top
- Unroll one can of crescent rolls and press into bottom of an ungreased 9x13 pan. Press together so there are no seams. Cream together cream cheese, cup of sugar and vanilla. Once fully mixed, spread on top of crescent rolls. Top with second can of crescent rolls, unrolled and seams pressed together. Pour melted butter on top and sprinkle with cinnamon and sugar. Bake at 350º for 20-30 minutes.