Sopapilla Recipe (Mexican Cheesecake)
Just imagine it…
Warm, gooey cream cheese, vanilla, and sugar, baked between two layers of crescent crust, topped with butter and cinnamon, then finished off with honey. The aroma of it, fresh out of the oven. Mmmm….
Last Thanksgiving was when I first discovered Sopapilla Cheesecake, a recipe of Mexican origin. My Mom served it to the family instead of Pumpkin Pie. Messing with tradition is always a risk, but this amazing dessert was a huge hit!
Then last month, I made the recipe for a party. It was my shining moment. I was sitting outside when I heard a group of people behind me going on and on about how amazing the Sopapilla was. Then I heard them curiously trying to figure out who made it. That’s when I turned around and smiled and told them I had. There were about a dozen different desserts to choose from that night, and mine was the first one to go. I was so proud when I saw the pan completely empty. For the rest of the evening, people came up to me and asked about the recipe.
So now, my dear readers, I bestow this recipe on to you. It’s very easy to make, and a guaranteed crowd pleaser.
Ingredients:
16 oz. cream cheese softened
1 cup sugar
1 tsp. vanilla
2 8 oz. cans of crescent rolls (refrigerated)
1 stick of butter softened (equal to 1/2 cup or 8 tbsp.)
3/4 cup sugar
1 tsp. cinnamon
Honey
Directions:
1. Preheat oven on 350 degrees
2. Spread out the first cresent roll on a 9×13 pan
3. Mix cream cheese, 1 cup sugar, and vanilla, then spread it on top of the first crescent roll, all the way to the edges
4. Carefully unroll the second crescent roll over the top of the mix in the pan
5. Mix together butter, 3/4 cup sugar, and cinnamon. Spread it over the top but don’t oversaturate.
6. Bake for 30-35 mins. or until crust is golden brown.
7. Drizzle honey over the top and enjoy!
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I’M ON A DIET. >:(
Apologies for double post, but how much is “one stick of butter”? (I decided to take a holiday from the diet.)
It sounded so delicious that I had to prepare it today. It’s in the oven right now, starting to smell very yummy.
Although I only made about the half ammount to try it out, I’m sure that will stay on my hips for years… I hate you!
Hi Joey! Sorry, I forgot that one stick of butter may vary from country to country. It is 1/2 cup or 8 tablespoons. Enjoy your holiday from dieting, haha! I hope you love the recipe!
Rian – Hate me all you want… You’ll love me when you try this!
Tell me how it turns out.
Nathan Dear,
How is it that you post about food here and on Facebook all the time but yet you still have a great figure? Especially this…this is not supposed to be good for you but alas, theres Nathan, pretty as ever.
Is it the Activia? Please advise.
The Covert Homo
You’re too kind, my dear Homo
The secret is doing crack. It’s the best way to keep the weight off! Drugs are good for you, kids!
Well, Nathan, you’re right. After I tasted it I decided to love you and put the recipe in my booklet.
However, although it tasted fantastic, yours looks much better. Mine turned out very thin.
It was big in the oven, but after I took it out it collapsed back upon itself. Maybe because my stick of butter was bigger as well, and also the packages had slightly different sizes here in Germany. And our creme cheese is also a little bit different.
Anyway, it was very, very delicious and I’m sure I will prepare it again. Thanks for the fantastic recipe.
I’m so happy to hear that, Rian!
Hmmm not sure what would make it collapse. Sounds like the crescent rolls were made from something that rises. The product we have here doesn’t expand in the oven, it just stays the same size approx.
In any case, I’m very happy you enjoyed it. Yay!
Nathan….Holy Shit, I’m have an orgasm! Made your recipe yesterday and have placed a contract on Daniel…..I’m moving in honey!…..XXOO…Joe