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So Good Sopapilla

February 7, 2011

I hope everyone’s weekend was a great one. I managed to get 2 of my 3 plans completed – the 1 incomplete task being that I never got around to reading my book. There was a Real Housewives marathon on t.v., and I couldn’t pull myself away.

I hate love when that happens.

I made the Pizza Dip – but after tasting it, I felt it was missing something. Perhaps it was the pizza dough? Last night’s consesus was split – half the people loved it, and the other half (including myself) considered it to be just “ok”. I won’t be making it again – I think a pizza and a dip would do just fine by themselves.

However, there was a dish my friend, Lisa, made that was out-of-this-world delicious: Cheesecake Sopapilla Bars.

I literally stood by the tray the entire night, just so I could make sure I got a little taste every hour or so.

Lisa was kind enough to share her recipe with me, and I had to share with you. This dessert is just that darn good…


2 (8oz) pkg cream cheese

1 1/4 sticks butter (10tbsp) or margarine, softened, divided

1 1/2 cups sugar divided

2 tsp vanilla extract, divided

2 (8oz) pkg refrigerated crescent rolls

1/2 tsp ground cinnamon


Preheat oven 350 degrees.  Coat 13×9 baking pan with nonstick cooking spray, set aside.  Combine cream cheese and 4 tablespoons butter in large bowl; beat at medium speed with mixer until mixture is creamy.  Gradually beat in 1 cup sugar.  Beat in 1 teaspoon vanilla.  Unroll 1 package crescent rolls; place in bottom of prepared pan (do not separate rolls at perforations.)  Press dough to stretch to edges of pan, pressing to seal perforations.  Spread cream cheese mixture in even layer over dough. 

Unroll remaining package crescent rolls on lightly floured surface; shape into 13×8 inch rectangle, pressing dough to seal perforations.  Position dough on top of cream cheese mixture.  IN small saucepan, melt remaining 6 tablespoons butter; stir in remaining 1/2 cup sugar, remaining 1 teaspoon vanilla, and cinnamon.  Spread mixture evenly over dough. 

Bake 30 minutes or until cheesecake is slightly puffed and top is golden brown.  Cool before cutting into squares.

WARNING: this Sopapilla may cause you to become unsocial-able at a party. Just sayin’…

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