This Mexican cheesecake is the perfect combination of a cinnamon sugar crust and sweet cream cheese center for an absolutely irresistible dessert.
From the recipe collection of Tara Ippolito
Mexican cheesecake or “sopapilla” is one of my most popular recipes among family and friends by far. This recipe was given to me by a friend about 20 years ago and I’ve been making it ever since. It’s so simple, easy to make and a guaranteed hit every time. I served this for a family party all those years ago and my brother in law, Christophe, fell in love with this dessert.
If you’re looking to bring something sweet to a bbq, party, family gathering or any occasion, this is it! I guarantee that not only will this desert get absolutely devoured but you’ll be flooded with compliments, too. The cinnamon sugar crust and sweet, smooth cream cheese center truly makes this an unforgettable dessert.
Ingredients
Heres everything you'll need to make this delicious dessert. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Crescent Rolls
- Cream Cheese
- Sugar
- Vanilla
- Melted Butter
- Cinnamon
How To Make It
Here is how to make this delicious dessert. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 350°
First, in a large bowl, add the softened cream cheese, sugar and vanilla. Using a hand mixer, beat it together until it’s smooth and evenly combined.
After that, unroll one of the crescent roll cans and add it to the bottom of a greased 9 x 13” baking dish. Spread the cream cheese mixture on top of the crescent rolls. Add the other can of crescent rolls to the top of the cream cheese mixture.
Next, in a small bowl, stir together the melted butter, cinnamon and sugar until they're well blended. Pour it evenly on top and place it into the center rack of the oven for about 15-20 minutes or until the top is golden brown. Let it cool and place it in the fridge for 30 minutes before serving. Enjoy!
Storage
Let the cheesecake cool completely and place it into an air tight container. It will last in the refrigerator for up to three days.
Mexican Cheesecake
Equipment
- 9" x 13" baking dish
Ingredients
- 2 Cans Crescent Roll Sheets
- 1 Cup Sugar
- 1 teaspoon Vanilla
- 16 Oz Cream Cheese (softened)
TOPPING
- ¼ Cup Butter, melted
- ¼ Cup Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 350°
- In a large bowl, add the softened cream cheese, sugar and vanilla. Using a hand mixer, beat it together until it’s smooth and evenly combined.
- After that, unroll one of the crescent roll cans and add it to the bottom of a greased 9 x 13” baking dish. Spread the cream cheese mixture on top of the crescent rolls. Add the other can of crescent rolls to the top of the cream cheese mixture.
- In a small bowl, stir together the melted butter, cinnamon and sugar until they're well blended. Pour it evenly on top and place it into the center rack of the oven for about 15-20 minutes or until the top is golden brown. Let it cool and place it in the fridge for 30 minutes before serving. Enjoy!
Other Easy Dessert Recipes
If you like super easy to make dessert recipes like this one, you have to try this Boston Cream Poke Cake, Pina Colada Poke Cake and Cinnamon Roll Cake.
Al Dente Diva says
Hi Hunter! Thanks for giving it a try. I’m so glad you liked it
Hunter Hampton says
I made this tonight, after seeing the reel. I didn't have crescents, so I used a pie crust. Put the filling on 1/2 and folded it over. It is delicious.
Al Dente Diva says
I’m so so happy to hear that. Thanks for letting me know & giving it a try
Anna says
This cheesecake is amazing. My friends raved about it.
Anonymous says
salted or unsalted butter?