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{DIY} Recipe: Kelly’s Sopapilla Cheesecake

SopapillaCheesecake {DIY} Recipe: Kelly's Sopapilla CheesecakeNow that summer is upon us and the kiddos are at home, what better way to interact than to have them help in the kitchen! Cooking and baking is a life skill that is so valuable and aids in developing their independence. Cooking can boost kids’ self-esteem and confidence, as they spend quality time with you while contributing to something that the whole family can enjoy.

For the past two weeks, I have had Taylor, my 12-year-old stepson, and Riki, my 13-year-old sister-in-law, staying with us. Last weekend, we took a Sunday afternoon to bake some desserts. Riki makes a Sopapilla Cheesecake that is so yummy, I had to have her teach me how to make it, and wow, is it easy! With six, easy ingredients and 30 minutes, your house will smell of fragrant cinnamon and sugar and best of all, you got to spend quality time with your kids!

Sopapilla Cheesecake

16 ounces cream cheese
2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup cinnamon sugar


1. Using a 9 x 13 baking pan, unroll one package of Pillsbury® Crescent Recipe Creations® refrigerated seamless dough and line the bottom of the pan.
2. Mix together the cream cheese, sugar and extract.
3. Spread over the crescent rolls.
4. Unroll the other can of crescent rolls and place on top of cream cheese mixture.
5. Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
6. Bake at 350 degrees for 30 minutes.

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