Sopapilla Cheesecake Squares

Warning: if you have diabetes or are trying to lose weight, stop reading now. You will not want to put yourself through the agony of reading this post and seeing the pictures fully well knowing that if you ate this, it would set you back 3 months progress….

So call me Paula Deen this week. I have made these rich, sweet squares before for a school event and everyone went NUTS for them. I mean, “Can I have the secret recipe?! Those were DIVINE!” (Said in the best Louisianan accent you can muster in your head) Little did they know that there’s a whole stick of melted butter as one of the ingredients….shhh…don’t tell or pretend you didn’t just read that….


Now, while unhealthy, I can just about guarantee that if you love cheesecake, these Sopapilla Cheesecake Squares will be one of your new faves. Although they aren’t thick and dense like the best 8-hour cheesecake, they will fill a craving in a pinch.

To give you an idea of what you’re getting yourself into….my house smells like a Cinnabon had a baby with The Cheesecake Factory. Heavenly, but deadly in high amounts.


Sopapilla Cheesecake Squares
from the Pillsbury Website
– 2 cans original crescent rolls
– 2, 8-oz. pkgs. cream cheese
– 1.5 cups sugar
– 1 teaspoon vanilla
– 1/2 cup (1 stick) butter, melted
– 1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees.
2. In a glass 9×13 pan, press one can of crescent rolls in to the bottom, crimping the seams.
3. In a mixing bowl, cream together cream cheese and ONE cup of sugar. Blend in vanilla and mix until smooth.
4. Spread “cheesecake” layer onto crescent roll sheet in pan.
5. Top carefully with second can of unrolled crescent rolls.
Note: do this on a cutting board instead of in the pan like I did. The crescent gods did not work in my favor…

6. Pour melted butter over the top.
7. In a small bowl, combine remaining 1/2 cup sugar with cinnamon and sprinkle mixture evenly across surface.
8. Bake for 30 minutes or until center is just barely set.

9. Cool on counter for 20 minutes, then transfer to the fridge for complete cooling. Cut when cool.


I love these served with a honey drizzle. Not that it needs any more sweetness, but it sure does make for a pretty presentation.


if you love cheesecake, like this post and don’t forget to tag your Instagram pics with #thedessertproject or post them in the comments!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s