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
-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!
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188 comments
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
what size pan ???
you can add a can of pie filling also to make this awesome dessert even better!!! My favorite is pineapple!!
I've made this before in a 9X13 and it worked out perfectly!
do you need to roll out the cresent rolls so that they are thinner?
Sounds so good! Love the recipes on here!
Holy Mackerel...this looks sooooo good. I'll be making it this weekend.
This looks wonderful and since I love cheesecake, and love to bake I will have to try your receipe. Thank you for sharing! Judy
Oh MY! This sounds delish! I can't wait to give it a try.
What size pan?
You'll see when you spread out the crescent rolls, but if I remember right, I think a 9x13 will be good.
Made this today and add some apricot preserves....yummy!
Can you make this the night before and just bake in the morning?
making it for breakfast tomorrow morning. can't wait
I made this with apple pie filling. OMGosh! So easy and it didn't stay on the counter long!
When you add filling do you just put the fruit filling on top of the cream cheese or mixed in with the cream cheese???
u can mix it or do a layer on top of the cream cheese!
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!
I have made this recipe for years. Always a hit. I modified this to 3/4 C. sugar, which is plenty. ENJOY!
Is this 4 cups of sugar or 3/4 cups of sugar? 4 cups of suar sounds like to much to me.
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!
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.
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).
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.
yum
Omg! This was awesome! I made it for my husband and kids and they loved it! Plus, so easy to make.
I bet they will be great with some Nutella added too.Oh what a Sunday before church meal...THANKS FOR SHARING
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.
It taste amazing cold too. It's good anyway you eat it.
I am baking it now, can't wait until its done!
I made this tonight! I was delicious!
How do you store what's left over I made it and my family love it
Ditto. Does it need to be refrigerated?
Yep! That shouldn't be an issue at all.
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.
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!
Made it. Loved it. Well be making it again.
Making this with dairy free cream cheese (since i am lactose intolerant)
I just wanted to tell you that I’m really enjoying what you’ve written so far, though not a regular blogger.
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Delicious! I just made these :)
Gonna make this and take it to work. Sounds wonderful.
Beautiful!
I cut the recipe in half and baked in a 9x9 pan...turned out fabulous!! Oh, and added fresh strawberries
Thank you, Andy! I love the beer posts on your blog. Good info!
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!!
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!
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
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
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.
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!!
does this need to be kept in the refrigerator? I just made it and it looks and smells so yummy!
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.
This is the most delicious dessert! I wonder how it would be with chocolate drizzled over it?????
I have never had one last long enough to be refrigerated!!
Thanks I will refrigerate to be safe :) I put chocolate syrup on half of mine over the cream cheese mixture. It's delish!
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!
This is to die for! I can't believe how 4 ingredients can create something so heavenly! Thanks for sharing!
This has been a favorite in my family for years. I make it a little different, but its very good !
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.
I'm going to try this with jam and skip the cinnamon.
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!
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.
Im going to make this soon..sounds so good!
Found your recipe thru Pinterest - and now Im a new follower. =)
Like Melissa, I found your recipe on Pinterest. Made it tonight - it's heavenly! Love the blog :-)
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!
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!!!
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!
Made this a few weeks ago using the new seamless crescents. Family loved it! Making it tomorrow for Thanksgiving dinner!!!
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:)
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.
9x13 works
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!!
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!
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.
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. :)
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!!!
We drizzle ours with caramel and a sprinkle with powdered sugar!
VinDeeLoo
vindeeloo1 at gmail dot com
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 :)
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!
Yum!! I love carrot cake. Thanks for including the steps for how you adapted it. I will definitely be trying this variation soon!
Some of my best memories are from sharing good, homemade food with family! Thanks for reading!
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!
Thank you! Glad to have you as a reader!
It was definitely a hit with my brothers -- hope they loved it!
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?
These were delish! They were even better cold the next morning. Thanks for sharing!
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!
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.
Making it with the biscuits turned out awesome! I am definitely going to try the crescent rolls next time. : )
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.
Help... I just cooked this today. It taste good but looks bad. The top cooked hard. What did I do wrong.
Not a cook.
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. :)
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!
How much lime juice did u use?
I added some icing in the form of powdered sugar and milk, mixed very thin and drizzled on top of the cinnamon sugar. Delicious!!!!!
Fabulous! Everyone loved it. I am going to try it with cherry pie filling next time.
Can you make it the night before? I plan on making this to feed ourselves a little appetizer on Christmas morning.
Just took it out of my oven and the house smells amazing!! Can't wait to dig in!
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.
Mine looks nothing like the picture either, but it is absolutely divine. Stuck in the fridge to nibble on tomorrow for Christmas!
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!
can I use splenda instead of sugar? I need to make this as sugar free as pos. any ideas?
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!
Do you think you could use splenda instead of sugar?
I'd think so! I use the Splenda blend sometimes for simple recipes where the sugar choice won't affect the baking results.
Hope it turned out well!
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.
What a great idea! Definitely trying this version in the future.
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.
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.
Pie crust?
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.
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!
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.
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
Have made this about 5 times in the last month...my husband lives for it :-)
this is also known as mexican cheese cake
I halved the cheese mixture and added apple pie filling on top of the cheese mixture! It as hit with my family!
It WAS a hit!
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!
You said apple, lemon and peaches? Do you add pie filling or sliced apples and peaches. And lemon what?
Could you use buiscuts vs the crescents?
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!
Yummy!!! It looks so tasty! Using hot air bread oven will make it more delicious! Why not have a try?
Can I use pie crust ??
go completely sugar free with regular splenda... still excellent. my husband too is diabetic, type 1.
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.
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
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
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!
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!
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.
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.
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.
I've made this twice and my family practically inhaled.it before it could even cool! Simple and amazing!!
Simply amazing!! I added a few sprinkles of mini chocolate chips to the cream cheese filling.... mmmmmm:)
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...
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!
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.
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.
I made this last night. SOOO good!! added apple pie filling on top the cream cheese.
I'm making this now! I cant wait to eat it!:)
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!
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
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!
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!
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!
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..
Can you make this without vanilla?
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.
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?
I put maple sugar on top! So good!
Made this for dessert! I added one diced apple to the top of the cream cheese mixture. It was amazing!!
@Margaret Diane I'm thinking of Bisquick (biscuit recipe) as a base.
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.
I'm making this for breakfast on Thanksgiving and Christmas! :)
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.
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.
WIll these keep in the fridge overnight or are they best fresh? And are they served warm?
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!
I make this all the time. I use almond extract instead of vanilla
I put fresh strawberries in it. We shall see later tonight what my family thinks.
You could also replace the plain cream cheese with a flavored one like strawberry! YUM!
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.
Ran it under the broiler for a few minutes...made it crunchy yum yum
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.
Im doing mine exactly like the recipe says, but im doing it in two layers. I hope the middle layer cooks. Fingers crossed
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!
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.
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). :)
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.
We drizzle honey over ours
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.
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.
How many servings is this?
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.
best stainless steel cookware
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?
I made this with apple pie filling swirled in it. To die for!!! I'm about to make it again
OMG ~~ read the recipe ~~ it tells you what size pan (13X9) ~~ It ALSO tells you 1C sugar, NOT 4C. SMH
Puff pastry
That is what the recipe says to use. When in doubt follow the instructions.
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looks amazing. Will try it.
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I add a bit of lime juice and lime zest to the cream cheese mixture and it is AMAZING!
This Sopapilla Cheesecake recipe is a delicious, easy-to-make dessert that combines the best of both worlds: convenience and flavor. It uses crescent rolls as the base, providing a flaky texture without pastry dough. The cream cheese filling is sweet and tangy, and the cinnamon-sugar topping adds extra indulgence. The recipe is quick and easy to make, making it suitable for various occasions. Virginia premises liability attorney lawyers may represent individuals, companies, or institutions in disputes over issues like contracts, property, or family matters.
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