Do you ever try a new recipe and cross your fingers that it will be edible? Have you ever tried a new recipe that was so amazingly good that you can't believe your taste buds? That is how my family feels about these Sopapilla Cheesecake Squares! This is one of those recipes that will be made over and over again at my house!!
I was going through some old recipes that I had torn out of magazines YEARS ago and came across this recipe and decided it was time to try it out. I am so glad that I did because we are hooked on it!
The great thing is that this is pretty simple to make and if you love sweet cream cheese filling…you will love this dessert!
Ingredients Needed for Sopapilla Cheesecake Squares
2 packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 cans crescent dough sheets
1/2 cup white sugar
1 teaspoon ground cinnamon
3 tablespoons butter softened
Nonstick cooking spray
How to Make Sopapilla Cheesecake Squares
Preheat oven to 350 degrees F.
Spray a 9 x 13 inch baking dish with a nonstick cooking spray.
Beat softened cream cheese with 1 cup white sugar and vanilla until smooth.
Unroll one can of crescent dough sheets and press it into the bottom of the baking pan. If you don't have dough sheets you can use crescent dough and just seal the seams together with a rolling pin to shape a large rectangle sheet.
Spread the cream cheese mixture evenly on top of the dough sheet in the baking pan.
Unroll the 2nd can of crescent dough sheets and lay on top of the cream cheese filling.
Stir together the remaining 1/2 cup of white sugar and cinnamon.
Spread the butter evenly over the top dough sheet with a butter knife.
Sprinkle the cinnamon and sugar mixture evenly over the buttered dough sheet.
Bake for about 30 minutes or until the crescent dough has puffed and turned golden brown.
You can serve this with honey if you choose.
I made this for Christmas with the in-laws last year and it was such a big hit that my son wanted it for his birthday also! I think you will LOVE Sopapilla Cheesecake Square too! Need some more dessert inspiration? Try out the recipe for Cinnamon and Sugar Banana Bread or Salted Caramel and Chocolate Chip Pudding Cookies!
- 2 packages cream cheese softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 cans crescent dough sheets
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter softened
- Nonstick cooking spray
-
Preheat oven to 350 degrees F.
-
Spray a 9 x 13 inch baking dish with a nonstick cooking spray.
-
Beat softened cream cheese with 1 cup white sugar and vanilla until smooth.
-
Unroll one can of crescent dough sheets and press it into the bottom of the baking pan. If you don't have dough sheets you can use crescent dough and just seal the seams together with a rolling pin to shape a large rectangle sheet.
-
Spread the cream cheese mixture evenly on top of the dough sheet in the baking pan.
-
Unroll the 2nd can of crescent dough sheets and lay on top of the cream cheese filling.
-
Stir together the remaining 1/2 cup of white sugar and cinnamon.
-
Spread the butter evenly over the top dough sheet with a butter knife.
-
Sprinkle the cinnamon and sugar mixture evenly over the buttered dough sheet.
-
Bake for about 30 minutes or until the crescent dough has puffed and turned golden brown.
-
You can serve this with honey if you choose.
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