I had no doubt this recipe would be delicious. Just look at the ingredients: crescents, cream cheese, sugar and cinnamon. Crescent rolls are one of those mysteriously amazing and versatile foods. Pillsbury seems to have mastered canned dough that works for everything from breakfast food to dessert. No complaints here. The other wonderful thing about this recipe is that it is ridiculously easy. You might think you're a terrible baker, but I promise you can pull these off like a pro.

These remind me of a cream cheese pastry that you might find at a bakery (sorry for ruining your New Year's resolutions). I always try to get to the cream cheese pastries in a breakfast buffet before they're all gone and you're only left with the questionable fruit ones. With these you have a whole pan of delicious cream cheese pastry! Problem solving 101. We ate them for breakfast, snack and dessert. I don't really think they taste all that much like a dessert, but my mom seems to think otherwise (we had them with ice cream, and I didn't object). When I lived in France for a summer I remember going and getting pastries at 4am after the clubs closed. Who doesn't love a good croissant at 4am? Who doesn't love sopapilla cheesecake with ice cream for dessert? Sometimes you have to just go with things like that.

Enjoy!

Sopapilla Cheesecake
Recipe from My Yellow Umbrella

Ingredients:
-2 cans pillsbury butter crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:
Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan.  If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.

**see comments for suggestions on other delicious variations of the recipe!



179 comments

Lisa said... @ January 8, 2012 at 10:23 PM

Ooohh, how easy to make and how exquisite the results. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you came by and linked up your cheesecake. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

Anonymous said... @ February 2, 2012 at 9:59 AM

what size pan ???

Anonymous said... @ February 2, 2012 at 11:25 AM

you can add a can of pie filling also to make this awesome dessert even better!!! My favorite is pineapple!!

Shanna said... @ February 5, 2012 at 10:41 AM

I've made this before in a 9X13 and it worked out perfectly!

Anonymous said... @ March 10, 2012 at 7:16 AM

do you need to roll out the cresent rolls so that they are thinner?

Tammy Downs said... @ March 10, 2012 at 5:29 PM

Sounds so good! Love the recipes on here!

Anonymous said... @ May 21, 2012 at 2:13 PM

Holy Mackerel...this looks sooooo good. I'll be making it this weekend.

Anonymous said... @ June 17, 2012 at 1:16 PM

This looks wonderful and since I love cheesecake, and love to bake I will have to try your receipe. Thank you for sharing! Judy

Anonymous said... @ July 19, 2012 at 7:51 PM

Oh MY! This sounds delish! I can't wait to give it a try.

Anonymous said... @ July 21, 2012 at 12:01 PM

What size pan?

Sue Hooven Silva said... @ July 30, 2012 at 11:20 AM

You'll see when you spread out the crescent rolls, but if I remember right, I think a 9x13 will be good.

Anonymous said... @ August 5, 2012 at 4:48 PM

Made this today and add some apricot preserves....yummy!

Anonymous said... @ August 10, 2012 at 3:19 PM

Can you make this the night before and just bake in the morning?

Anonymous said... @ August 10, 2012 at 7:27 PM

making it for breakfast tomorrow morning. can't wait

Anonymous said... @ August 17, 2012 at 7:37 AM

I made this with apple pie filling. OMGosh! So easy and it didn't stay on the counter long!

Jamie McDonald said... @ August 23, 2012 at 1:14 PM

When you add filling do you just put the fruit filling on top of the cream cheese or mixed in with the cream cheese???

Anonymous said... @ August 24, 2012 at 5:49 PM

u can mix it or do a layer on top of the cream cheese!

Anonymous said... @ August 29, 2012 at 6:34 PM

Very good, but when I added layer of apple pie filling, the cream cheese mixture seemed like too much. I am going to cut the cream cheese down. Tasted great, and my guests all liked it!

Anonymous said... @ August 31, 2012 at 8:33 PM

I have made this recipe for years. Always a hit. I modified this to 3/4 C. sugar, which is plenty. ENJOY!

Anonymous said... @ September 7, 2012 at 6:33 AM

Is this 4 cups of sugar or 3/4 cups of sugar? 4 cups of suar sounds like to much to me.

Anonymous said... @ September 7, 2012 at 8:26 PM

hehe no it's not 4 cups of sugar. It's 1 cup of sugar (but that still is a bit too much)try it with 3/4's cup sugar.and maybe a bit less butter.I just made my first lot (but it's still to hot too eat)it smells so good!

Anonymous said... @ September 11, 2012 at 6:45 PM

I just put one in the oven, and I don't see why you couldn't make one the night before and just stick it in the fridge. I would wait to add the butter and sugar until just before you bake it, though.

Anonymous said... @ September 12, 2012 at 8:41 AM

Been making these for years...we call them cheesecake bars and they are always a hit. I add one egg yoke to the cream cheese mixture and only 2/3 C sugar, no melted butter on top, only a sprinkling of cinnamon and sugar (cinnamon first as it burns easily, cover it lightly with sugar).

Anonymous said... @ September 13, 2012 at 9:15 AM

This is a standby recipe for both my mom and I. Ours is just slightly different. Only 3/4 C sugar. 1 seperated egg. Put the yolk in the cream cheese mixture and use the egg white to brush the top instead of the butter. You can use low fat crescent rolls, but in our experience it really doesn't work with the reduced fat/no fat cream cheese.

Anonymous said... @ September 16, 2012 at 9:09 AM

yum

Jennifer Nevitt said... @ September 16, 2012 at 6:09 PM

Omg! This was awesome! I made it for my husband and kids and they loved it! Plus, so easy to make.

Anonymous said... @ September 16, 2012 at 6:27 PM

I bet they will be great with some Nutella added too.Oh what a Sunday before church meal...THANKS FOR SHARING

Barbara Rhodes said... @ September 16, 2012 at 10:36 PM

OMGosh! I made these tonight. They were great. Instead of regular sugar, I used Splenda Blend because my husband is a diabetic. So easy to make. My extended family and I are having a Family Retreat. On Friday night, everyone is to bring an entree and a dessert. This is what I will be bringing.

Anonymous said... @ September 17, 2012 at 7:04 PM

It taste amazing cold too. It's good anyway you eat it.

Sdhesi said... @ September 18, 2012 at 2:44 AM

I am baking it now, can't wait until its done!

Anonymous said... @ September 18, 2012 at 8:11 PM

I made this tonight! I was delicious!

Anonymous said... @ September 18, 2012 at 8:35 PM

How do you store what's left over I made it and my family love it

Anonymous said... @ September 19, 2012 at 11:39 AM

Ditto. Does it need to be refrigerated?

Sarah said... @ September 19, 2012 at 11:47 AM

Yep! That shouldn't be an issue at all.

Sarah said... @ September 19, 2012 at 11:49 AM

No, that shouldn't be necessary. But if you want to be sure the seams are shut I also think a quick roll might help smooth it out.

Sarah said... @ September 19, 2012 at 11:56 AM

I would suggest keeping it in the refrigerator. This way you don't have to worry about any possible issues with room temp dairy. If I bake something with a bit of cream cheese in it and the cheese is completely mixed into the other ingredients before baking I don't think it's always necessary (some exceptions, of course). Since this is such a thick layer with a cream cheese base I'd say better safe than sorry! They taste great cold anyways!

Anonymous said... @ September 20, 2012 at 8:09 AM

Made it. Loved it. Well be making it again.

Anonymous said... @ September 23, 2012 at 2:57 PM

Making this with dairy free cream cheese (since i am lactose intolerant)

Andy Steven said... @ September 24, 2012 at 8:02 AM

I just wanted to tell you that I’m really enjoying what you’ve written so far, though not a regular blogger.
http://ctfinebistro.com/blog/

Melanie K. said... @ September 24, 2012 at 10:26 AM

Delicious! I just made these :)

Anonymous said... @ September 27, 2012 at 8:30 PM

Gonna make this and take it to work. Sounds wonderful.

MariaD said... @ September 28, 2012 at 9:50 AM

Beautiful!

Anonymous said... @ September 28, 2012 at 12:03 PM

I cut the recipe in half and baked in a 9x9 pan...turned out fabulous!! Oh, and added fresh strawberries

Sarah said... @ October 3, 2012 at 8:51 AM

Thank you, Andy! I love the beer posts on your blog. Good info!

Anonymous said... @ October 8, 2012 at 1:54 PM

I made this today ~ added a can of pumpkin in with the cream cheese and added 1 1/2 tablespoons pumpkin pie spice in with it ..... sooooo good!!

Alina said... @ October 9, 2012 at 8:17 PM

Oops, I just put it in the oven, but didn't pay attention and made it on a cookie sheet - I hope it still works!

Anonymous said... @ October 10, 2012 at 5:35 AM

WOW SO GOOD AND LOOKS VERY GOURMET , and i did my own little twist, i used less cream cheese(&didnt have vanilla) and sliced golden delish. apples.(haha saw them in fridge when i got other ingredients and decided to throw in :)Cooking should be about "winging it" and playing around.... Glad i happened across this recipie,Thanks

Anonymous said... @ October 14, 2012 at 2:36 PM

I have made this for several years. Have shared it with co-workers. They have since adapted their own versions of this. Now I think I need to kick it up a notch and add some fruit pie filling. Sounds delicious

darlya21 said... @ October 20, 2012 at 8:01 AM

I actually got this recipe from someone at work. Been making it for a while now. The only difference is we put 1/4 c butter in with the filling as well as cinnamon. We use butter flake crescent rolls, and don't use melted butter on top just cinnamon and sugar. I absolutely love this dessert. One of my favorites.

Marianne said... @ October 21, 2012 at 7:29 AM

Just 2 of us, so I made a half recipe and baked in toaster oven. Mixed a little strawberry cake filling in the cream cheese. WONDERFUL!!

Anonymous said... @ October 23, 2012 at 10:53 PM

does this need to be kept in the refrigerator? I just made it and it looks and smells so yummy!

Sarah said... @ October 23, 2012 at 11:02 PM

Great--I hope you love it! I'm not positive whether it needs to be kept in the fridge, but to be safe, yes, I would keep it in there once it cools down.

Anonymous said... @ October 23, 2012 at 11:22 PM

This is the most delicious dessert! I wonder how it would be with chocolate drizzled over it?????

Anonymous said... @ October 23, 2012 at 11:24 PM

I have never had one last long enough to be refrigerated!!

Anonymous said... @ October 23, 2012 at 11:35 PM

Thanks I will refrigerate to be safe :) I put chocolate syrup on half of mine over the cream cheese mixture. It's delish!

Anonymous said... @ October 28, 2012 at 7:37 AM

Eating these as I type, they are really delicious! Next time, I might add the cinnamon to the cream cheese like someone else suggested. SO GOOD! Great to make in the morning for house guests!

Anonymous said... @ November 1, 2012 at 10:54 PM

This is to die for! I can't believe how 4 ingredients can create something so heavenly! Thanks for sharing!

Anonymous said... @ November 4, 2012 at 1:26 PM

This has been a favorite in my family for years. I make it a little different, but its very good !

hdhugger said... @ November 6, 2012 at 12:45 PM

A deep dish cookie sheet works perfect, found one at walmart. Be sure to make sure the top layer of crossaints is totally "touched" with the melted butter, this keeps them from drying out while baking. Spreading out the crossaints can be a little tricky but i use the small Pampered Chef Bakers rolling pin and roll long and wide, you'll have 4 large pieces to put on the bottom and 4 more on top.

Rhonda said... @ November 6, 2012 at 8:29 PM

I'm going to try this with jam and skip the cinnamon.

Jessica Beyer said... @ November 7, 2012 at 8:05 AM

today is my birthday and since I already went to the store this weekend I don't have the ingredient to make texas sheet cake (my fav) and this looks really good so I am going to make this tonight :) thanks for sharing!

Anonymous said... @ November 11, 2012 at 11:38 PM

Mercy! My grandsons are going to love this. I am making them next weekend for them. I may need to make a double. Boys cant eat just one. Scoring extra points for myself. Thank you so much for sharing this and thanks for all the comments. In the future I will be trying all the other varities.

Melissa said... @ November 14, 2012 at 10:13 AM

Im going to make this soon..sounds so good!
Found your recipe thru Pinterest - and now Im a new follower. =)

Anonymous said... @ November 15, 2012 at 8:05 PM

Like Melissa, I found your recipe on Pinterest. Made it tonight - it's heavenly! Love the blog :-)

Lisa B said... @ November 18, 2012 at 9:16 AM

These are Fabulous! I'm making my 2nd batch now for a church potluck. Thanks for putting this out on the web so I could find it on Pinterest!

DianeMargaret Miller said... @ November 18, 2012 at 10:15 PM

Is there anything that might be good OTHER than the greasy/waxy crescent rolls?!!
For some reason I'm drawing a complete blank on what I could substitute!!!

Anonymous said... @ November 21, 2012 at 7:54 PM

I have made this for years also with egg yolk iinside and beat the egg white and spread on top before sugar and cinnamon. Always a big hit!

Jenny Nemeth said... @ November 21, 2012 at 9:07 PM

Made this a few weeks ago using the new seamless crescents. Family loved it! Making it tomorrow for Thanksgiving dinner!!!

Anonymous said... @ November 22, 2012 at 9:41 AM

Made this morning with new seamless crescents - they roll out perfectly to fit a 9x13 pan. I actually did make last night and refrigerate, added the butter and sugar this morning. Next time I think I will use two layers of the dough on the bottom so they'll hold up better. They were delicious and I got high marks from the family:)

Pat said... @ November 23, 2012 at 11:03 AM

Can't wait to make these. But I will be honest, I will have to cut the recipe in half otherwise, You got it. My husband and I will eat the whole thing.

Amalewis said... @ November 28, 2012 at 10:11 AM

9x13 works

Anonymous said... @ December 1, 2012 at 11:54 AM

Wow. Just delicious!! I like to try something new once a week & my husband says " why didn't I try this sooner?" Hahaha simple & sweet recipe :) thanks!!

Anonymous said... @ December 1, 2012 at 3:36 PM

I don't think I've ever had Sopapilla Cheesecake before but it seemed so easy to make with easy ingredients so I attempted to make it for the first time. I didn't buy vanilla essence though...so I made it and am not sure how it's supposed to taste like but oh boy, it's DELICIOUS!!! Definitely need to control myself not to eat it all at once :P Thank you for the recipe!

Anonymous said... @ December 2, 2012 at 7:21 PM

This looks so good! I'm making it tonight with homemade hot chocolate and my husband, my daughters, and I are going to watch Frosty. Thanks for an awesome recipe to help make memories with my babies.

Anonymous said... @ December 2, 2012 at 9:49 PM

My mom makes this all the time. We LOVE it. She started adding different fillings to it, such as Apple, Lemon and Peaches and most recently pumpkin. :)

Anonymous said... @ December 4, 2012 at 10:08 AM

Made this last night! Delish...we changed it to Carrot Cake Cheesecake bars (Drain 1 can crushed pineapple, reserve juice.) Simmer 2 shredded carrots in juice until tender. Add 1/2 c. golden raisins for 2-3 min)Drain and pat dry. Toss with 1/2 c. crushed pineapple (patted very dry before adding.) Mix into cream cheese mixture and proceed! (We also added a bit of nutmeg to the cinnamon topping!) Thank you!!!

Anonymous said... @ December 7, 2012 at 3:55 PM

We drizzle ours with caramel and a sprinkle with powdered sugar!

VinDeeLoo
vindeeloo1 at gmail dot com

Anonymous said... @ December 9, 2012 at 8:55 PM

I wandered here through pinterest and immediately had to run to the store to buy the ingredients! It came out exactly like the pic (yay!) and I loved it! My dad is taking some to work tomorrow as breakfast and I'm sharing it with classmates. Thanks so much, I love your recipes. You're very detailed :)

Sarah said... @ December 9, 2012 at 9:59 PM

Thank you! I'm so glad it turned out well for you. I always love when things turn out just like the pictures. I'm sure it will be a hit with both the classmates and the officemates!

Sarah said... @ December 9, 2012 at 10:00 PM

Yum!! I love carrot cake. Thanks for including the steps for how you adapted it. I will definitely be trying this variation soon!

Sarah said... @ December 9, 2012 at 10:01 PM

Some of my best memories are from sharing good, homemade food with family! Thanks for reading!

Sarah said... @ December 9, 2012 at 10:02 PM

Hah! I feel that way about a lot of the easy recipes I put off trying. It's a great one to have in your repertoire now!

Sarah said... @ December 9, 2012 at 10:03 PM

Thank you! Glad to have you as a reader!

Sarah said... @ December 9, 2012 at 10:03 PM

It was definitely a hit with my brothers -- hope they loved it!

Anonymous said... @ December 10, 2012 at 9:05 AM

Would love to make a batch of these for now and while I am at whip up some for Christmas. Does anyone know if these freeze well?

Anonymous said... @ December 10, 2012 at 12:44 PM

These were delish! They were even better cold the next morning. Thanks for sharing!

Glenda ( aka The4ThWatch ) said... @ December 11, 2012 at 6:43 AM

Hmmm... I would like to try this using Pepperidge Farm Puff Pastry Sheets. Has anyone tried this? Let me know the pros and cons.
Great blog!

Audra said... @ December 12, 2012 at 3:56 PM

This looks so DELISH! I only had 1 can of Grands biscuits. I cut the recipe in half and rolled out the biscuits. It is in the oven now. We shall see if this works just as well. I will let you know.

Audra said... @ December 12, 2012 at 5:34 PM

Making it with the biscuits turned out awesome! I am definitely going to try the crescent rolls next time. : )

Cilla said... @ December 12, 2012 at 8:49 PM

These just came out of the oven and the house smells sooooo good. Can't wait for my Daughter and I to try these! Thanks for the great recipe.

Anonymous said... @ December 16, 2012 at 6:33 PM

Help... I just cooked this today. It taste good but looks bad. The top cooked hard. What did I do wrong.

Not a cook.

Anonymous said... @ December 16, 2012 at 7:52 PM

I had mine in the fridge for about 3 days and they still tasted great afterwards. I microwaved mine for 10-11 seconds and they came out as If I had just made them. :)

Anonymous said... @ December 17, 2012 at 12:59 PM

I mix an egg, lime juice and white chocolate chips into the filling. It's so good! I only make it when it has a place to go to. It's not allowed in our house after the first one disappeared in hours!

Anonymous said... @ December 19, 2012 at 5:50 PM

How much lime juice did u use?

Anonymous said... @ December 19, 2012 at 11:04 PM

I added some icing in the form of powdered sugar and milk, mixed very thin and drizzled on top of the cinnamon sugar. Delicious!!!!!

Anonymous said... @ December 21, 2012 at 11:45 AM

Fabulous! Everyone loved it. I am going to try it with cherry pie filling next time.

Anonymous said... @ December 21, 2012 at 10:37 PM

Can you make it the night before? I plan on making this to feed ourselves a little appetizer on Christmas morning.

Anonymous said... @ December 23, 2012 at 12:09 PM

Just took it out of my oven and the house smells amazing!! Can't wait to dig in!

Lori said... @ December 23, 2012 at 2:57 PM

Mine looks nothing like the picture, but tastes delicious. How long should you let it stand before cutting into it, to make bars like your picture.

Amy Barton said... @ December 24, 2012 at 6:54 PM

Mine looks nothing like the picture either, but it is absolutely divine. Stuck in the fridge to nibble on tomorrow for Christmas!

Anonymous said... @ December 25, 2012 at 2:31 AM

Followed from pinterest. Going to make these Xmas a.m. If I follow the recipe, I know it'll taste great. Hope it looks as good as the pic!

Anonymous said... @ December 29, 2012 at 7:12 PM

can I use splenda instead of sugar? I need to make this as sugar free as pos. any ideas?

Anonymous said... @ December 31, 2012 at 12:09 PM

tyring this tonight! I hava had it in my favorites list for along time, can't wait! Having people over for new years, hope they like it!

Beth said... @ December 31, 2012 at 9:46 PM

Do you think you could use splenda instead of sugar?

Sarah said... @ January 2, 2013 at 3:03 PM

I'd think so! I use the Splenda blend sometimes for simple recipes where the sugar choice won't affect the baking results.

Sarah said... @ January 2, 2013 at 3:03 PM

Hope it turned out well!

Sarah said... @ January 2, 2013 at 3:05 PM

Mine looked nothing like the picture on the site I initially found the recipe from either! I guess this is just one of those desserts that varies. I'm glad you enjoyed it, though! I'd put it in the fridge to cool it down for 30 minutes or so before cutting into it. If it's too hot the filling will run out.

Sarah said... @ January 2, 2013 at 3:06 PM

What a great idea! Definitely trying this version in the future.

Sarah said... @ January 2, 2013 at 3:07 PM

On the bright side, at least it tastes good :) It may have had something to do with the type of crescent rolls you used or some variation in your oven.

Anonymous said... @ January 2, 2013 at 10:53 PM

We have a similiar recipe but no butter. Ours has the same ingredients but u also include 1 egg when mixing cream cheese & sugar & vanilla together. The bars will be puffier but still delicious.

Anonymous said... @ January 3, 2013 at 7:20 AM

Pie crust?

Anonymous said... @ January 3, 2013 at 7:20 PM

Im going to have to make these! I enjoy the traditional sopapillas with honey, I bet the sopapilla cheesecake would be great with some warm honey on top.

Anonymous said... @ January 3, 2013 at 8:25 PM

Just took mine out of the oven... WOW!!! Amazing!!! I'll definitely be making this often. I sprinkled mine with powdered sugar. I wish I had some fresh raspberries to go with it! Thanks so much!

Anonymous said... @ January 5, 2013 at 11:45 AM

I made a half batch since it's just two of us at home now. . . this was divine! Thanks! I cannot wait for company to do one with fruit and cream cheese filling together.

Anonymous said... @ January 9, 2013 at 9:18 PM

Its even better if you use 3 pkgs of cream cheese and up the sugar to 1 1/2 cups. It is thicker..also cut up some strawberries and sprinkle with sugar. Put on top of the cheesecake

Jim Eaton said... @ January 15, 2013 at 5:13 PM

Have made this about 5 times in the last month...my husband lives for it :-)

Anonymous said... @ January 16, 2013 at 5:52 AM

this is also known as mexican cheese cake

Anonymous said... @ January 16, 2013 at 7:00 AM

I halved the cheese mixture and added apple pie filling on top of the cheese mixture! It as hit with my family!

Anonymous said... @ January 16, 2013 at 7:02 AM

It WAS a hit!

Anonymous said... @ January 17, 2013 at 6:25 PM

I give it a 10 for taste and how easy it is to make. I used a 9" glass pan. I only had 1 roll of crescents in the fridge so made it a half order. Scrumptuous!

Anonymous said... @ January 25, 2013 at 9:27 AM

You said apple, lemon and peaches? Do you add pie filling or sliced apples and peaches. And lemon what?

Anonymous said... @ January 28, 2013 at 2:53 PM

Could you use buiscuts vs the crescents?

Maxie McCall said... @ February 4, 2013 at 4:21 PM

I made this tonight but i only used one pack of cream cheese (because i neglected to buy 2), 1 container of strawberries cut up and half the amount of sugar the recipe calls for. Amazing!

Hot Air Bread Oven said... @ February 4, 2013 at 7:27 PM

Yummy!!! It looks so tasty! Using hot air bread oven will make it more delicious! Why not have a try?

Anonymous said... @ February 7, 2013 at 12:01 AM

Can I use pie crust ??

Anonymous said... @ February 11, 2013 at 12:08 AM

go completely sugar free with regular splenda... still excellent. my husband too is diabetic, type 1.

Anonymous said... @ February 11, 2013 at 12:19 AM

did you by chance forget the butter? or perhaps you used a glass pan? when you use glass you need to reduce temp by 25° to avoid burning.

Beverly said... @ February 12, 2013 at 11:00 AM

My Sunday School class takes turns bringing a snack this is going to be my next snack to take lookes so good and anything with cream cheese and cinnamon has to be good. Thanks

Anonymous said... @ February 13, 2013 at 6:00 PM

Made them twice however middle never seems to cook even after adding an egg sides of pan cooked and was delicious what am I doing wrong

Anonymous said... @ February 16, 2013 at 8:53 PM

Just made this last night, and it was ridiculously easy! Perfect for someone with no baking skills, like myself. I took suggestions from the comments and used less sugar, since I don't like overly sweet desserts. I used 3/4 cup instead of 1 cup of sugar for the filling. Also, I added an egg yolk to the filling and brushed the egg white over the top in place of butter. Recipe calls for a bake time of 20-30 minutes, but mine took 45 for all the dough to be baked through. Will be making this over and over again!

Anonymous said... @ February 20, 2013 at 9:19 AM

I don't understand why you call these "sopapilla" anything. Sopaipillas (not correct spelling) are deep fried so they puff up and they have no cream cheese.They are to die for. Don't get me wrong--this looks delicious, but definitly NOT sopaipillas!

Sarah said... @ February 20, 2013 at 9:41 AM

Hah-I actually agree with you on that point. I got the recipe from another site, so I just stuck with the name, but you're right! I guess it's kind of like how some fried ice cream variations aren't actually fried.

Sarah said... @ February 20, 2013 at 9:43 AM

Hmm, I'm not sure what that could be. What kind of pan are you baking this in? The baking time could vary depending on whether it's dark coated, glass, ceramic, etc.

Sarah said... @ February 20, 2013 at 9:46 AM

Ah, I didn't think about the glass pan. That could definitely be the problem that resulted in the burnt top if the rest of it was still fine.

Anonymous said... @ February 24, 2013 at 8:41 PM

I've made this twice and my family practically inhaled.it before it could even cool! Simple and amazing!!

Kelley Pruitt said... @ February 26, 2013 at 3:19 PM

Simply amazing!! I added a few sprinkles of mini chocolate chips to the cream cheese filling.... mmmmmm:)

Anonymous said... @ March 1, 2013 at 10:28 PM

I tried mine with apple pie filling ontop and OH MY. but do it individually with each slice so it doesnt make it soggy if you store it...

Anonymous said... @ March 2, 2013 at 2:33 PM

I tried to eat this fresh out of the oven,and the cheese oozed out. Then I realized it is "cheesecake"..so please refrigerate this before trying to eat it!

Anonymous said... @ March 4, 2013 at 12:50 PM

I make this l the time but last time I added chocolate chips in mine and my husband and dad loved it! I just made it again today and added butterscotch chips with the chocolate chips do will see how it is. Smells amazing as always. Will try with fruit next time.

Gottabead2002 said... @ March 25, 2013 at 3:12 PM

This is my husband's all time favorite!! We call in Cinnamon Cheesecake Squares. The first time I had it was at a friends daughter's wedding reception. It was a informal outdoor affair and she made it ahead of time cut it into small squares and put in paper muffin cups. She FROZE IT ALL for several weeks before the wedding. Pulled it out and served it. It was fabulous. I make a double batch all the time and freeze it in Tupperware.I cut it into small 1" or 2" squares and put wax paper between the layers. WE like it any way. Frozen, thawed out or warmed up. ( It lasts longer if it's out of sight in the freezer too!!) So freezing it makes it great for Holidays or parties. You can make it ahead of time and pull it out when you need it.

Anonymous said... @ March 29, 2013 at 4:38 PM

I made this last night. SOOO good!! added apple pie filling on top the cream cheese.

Anonymous said... @ March 30, 2013 at 10:04 AM

I'm making this now! I cant wait to eat it!:)

Anonymous said... @ April 1, 2013 at 10:07 AM

I made this for Easter and it was fantastic. I followed some of the other suggestions and cut back to the sugar to 2/3 C. and added one egg yolk to the cream cheese mixture. I used the egg white on the top layer in place of butter. I think the butter may have been a better option. It was so delicious -- it got rave reviews and everyone asked for the recipe. Thanks very much!

Susan Large said... @ May 14, 2013 at 5:58 PM

I use two 8oz cream cheese and one cup of powdered sugar and one cup of cool whip and a little bit of vanilla turns out awesome

Anonymous said... @ June 3, 2013 at 1:10 AM

I have made this recipe & shared it with my friends. It is wonderful!!! Will be making another tomorrow for the family! So easy I couldn't mess up. Great job!

Anonymous said... @ June 4, 2013 at 12:41 PM

OK, I don't want to give anyone a heart attack, but make this and add the can of apple pie filling and then, after it comes out of the oven and cools a bit (20-30 minutes), drizzle caramel sauce over it (like Hershey's caramel ice cream topping). OH MY GOSH! Don't need to keep it in the refrigerator...THERE WON'T BE ANY LEFT!

Stacey said... @ July 3, 2013 at 8:43 PM

Okay, I saw this on Pinterest today and had to try it but only had some of the ingredients on hand. I used one can of crescent rolls as the base, mixed regular and strawberry cream cheese with the sugar as the filling, threw together a streusel topping (no cinnamon with the berry flavor) for the top and its baking now. Looks incredible - can't wait to try it!

Anonymous said... @ July 29, 2013 at 4:37 PM

Did anybody have a problem with the center of the crestent roll not cooking? I cooked it for 30 minutes and it was still doughy..

Anonymous said... @ August 11, 2013 at 5:38 PM

Can you make this without vanilla?

Chefellie said... @ August 26, 2013 at 4:31 PM

I LOVE this recipe! It's so flexible! I made it today for the first time. I added a layer of blueberry pie filling before topping off with the 2nd layer of crescent rolls. I didn't close the seams on that layer, so it would be easy to cut. I also omitted the cinnamon this round, but will use it when making this with apple or pumpkin pie filling. Thanks so much for sharing this recipe. It's definitely a new addition to our FAVORITES. ;)

And yes-I accidentally forgot the vanilla. It still tasted DELICIOUS.

Anonymous said... @ September 10, 2013 at 4:17 PM

First time baking this..question is when spreading to Crescent does the Crescent need to be baked first or not necessarily. Do I spread cream cheese to Crescent first then bake?

Julie Aikend said... @ September 22, 2013 at 6:43 PM

I put maple sugar on top! So good!

Anonymous said... @ September 26, 2013 at 5:21 PM

Made this for dessert! I added one diced apple to the top of the cream cheese mixture. It was amazing!!

ddl said... @ November 16, 2013 at 8:53 PM

@Margaret Diane I'm thinking of Bisquick (biscuit recipe) as a base.

Jude in Kentucky said... @ November 17, 2013 at 9:26 PM

We had Christmas at the cabin last year and I brought this. It started with everyone "just wanting a little taste." But when I left the room for just a minute and came back it was already gone! They all had a plateful of it and I didn't get ANY! I had to lick the pan,(no kidding). They couldn't help it, it was awesome.

Anonymous said... @ November 25, 2013 at 9:41 AM

I'm making this for breakfast on Thanksgiving and Christmas! :)

michelle m said... @ November 28, 2013 at 10:05 AM

I am making this right now for thanksgiving. I have a lot of diabetics in the family so i used splenda instead of sugar and i used a can of light cherry pie filling. i tasted the cherry filling and the cream cheese together and it tasted great so i am sure this will turn out great. thanks for the easy recipe because i am not a very good baker and i was looking for a good dessert that i know i couldnt mess up. so far so good.

Sarah said... @ December 6, 2013 at 1:09 PM

Love seeing everyone's comments! I need to try some of the adaptations people have suggested. I haven't seen a bad suggestion yet!

To answer a few of the questions, no, the crescent does not need to be baked before the cream cheese is spread on top. You bake them together.
I'm sure you could bake it without vanilla if you wanted to, but vanilla is a delicious addition.
I saw someone mention that the center didn't cook..I'm not sure what the problem could be, but I have a few suggestions. I would make sure you adjust the cooking time/temperature depending on the type of pan you're using. I wouldn't be surprised if someone ran into this issue using a glass pan, but if you use a metal pan everything should work according to directions. Individual ovens also vary in terms of how long they take to cook things, so it's always good to learn your oven's norms and adjust based on that. I usually have to knock a few minutes off of cooking time for my oven, but when I cook at home I add a few minutes.

Anonymous said... @ January 7, 2014 at 12:13 PM

WIll these keep in the fridge overnight or are they best fresh? And are they served warm?

Sarah said... @ January 7, 2014 at 1:23 PM

Yes, they keep very well in the fridge, though they are best fresh (but most things are!). I like them both cold and warm. When I eat them in the morning I warm them up so they taste more like a danish, but when they are served cold it's like cheesecake. You can't go wrong!

Jane said... @ February 28, 2014 at 1:05 AM

I make this all the time. I use almond extract instead of vanilla

Janet Horton said... @ May 8, 2014 at 5:37 PM

I put fresh strawberries in it. We shall see later tonight what my family thinks.

Ashley Buchanon said... @ May 17, 2014 at 8:52 PM

You could also replace the plain cream cheese with a flavored one like strawberry! YUM!

Joelle Schmidt said... @ May 18, 2014 at 8:48 PM

Added an egg to the cream cheese mixture and used the new honey butter crescents. IT'S LIKE CRACK!! I want to eat the whole pan.

Anonymous said... @ June 28, 2014 at 1:42 PM

Ran it under the broiler for a few minutes...made it crunchy yum yum

Anonymous said... @ November 7, 2014 at 3:29 AM

I have never made this yet but would love to know if you can use frozen strawberriea or raspberries.I would love to make this receipe today.

Anonymous said... @ December 25, 2014 at 11:43 AM

Im doing mine exactly like the recipe says, but im doing it in two layers. I hope the middle layer cooks. Fingers crossed

Connie D said... @ January 1, 2015 at 11:41 AM

I just pulled my New Year's breakfast out of the oven. I used almond extract, and sprinkled sliced almonds over the top along with the cinnamon sugar. It looks and smells like something from a top-notch bakery!

Anonymous said... @ January 19, 2015 at 12:44 PM

Varieties I have tried: Lemon curd marbled in with the cream cheese layer; berry jam on top of cream cheese layer with only sugar on top, no cinnamon; chocolate spread on top of cream cheese layer.

Mozziesmom said... @ January 21, 2015 at 9:20 AM

This recipe is amazing, especially since it's been around for over 27 years (has been called various names, but in the end, it's awesome, and is always a hit at every gathering). :)

sadaf khan said... @ January 29, 2015 at 5:45 AM


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Anonymous said... @ March 7, 2015 at 12:32 AM

It was amazingly delicious. My son loved it. On a personal note, I would like the layers to have more of a crunch. Considering using Philo or flaky pastry layers next time.

Anonymous said... @ April 20, 2015 at 10:25 PM

We drizzle honey over ours

Unknown said... @ November 8, 2015 at 3:10 PM

I have made these for a party awhile back. I want to make them again for our house. But, I am not sure the best way to keep and store the extras afterwards. So, we can have them as snacks through out the next few days.....any suggestions???? Thanks.

lucinda said... @ November 29, 2015 at 8:25 PM

I substitute the vanilla for lemon juice and add a little zest then bake withoutthe cinnamon and sugar and butter. After it comes out of the oven i pour a lemon butter glaze on it. Ive had people who hate lemons eat the entire pan.

Anonymous said... @ December 23, 2015 at 1:07 PM

How many servings is this?

mst shanto said... @ March 2, 2016 at 9:42 AM

This recipe always reminds me of that animated movie Ratatouille, lol. But it's so delicious. I'm not vegetarian but I'm big fan of vegetables and vegetarian dishes. Made this many times, everyone should give it a try.

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Emily Lyons said... @ November 24, 2016 at 7:14 PM

I have to work tomorrow morning. So should I mix all the ingredients, put it together, fridgerate tonight, then bake it tomorrow? Or Bake it tonight and serve tomorrow? I also only have a glass 9×13 so what temperature and time should I put it on?

Anonymous said... @ August 23, 2017 at 6:55 PM

I made this with apple pie filling swirled in it. To die for!!! I'm about to make it again

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