Sopapilla Cheese Cake aka Quesadilla Cheesecake

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We spent New Year’s Eve in Kingwood this year. Everyone in attendance contributed something to the holiday buffet. Elaine contributed this super easy, but fabulous dessert. Her husband Jared calls it “quesadilla cheesecake.” It is the perfect conclusion to a Tex-Mex meal.

2 cans crescent rolls (I like Pillsbury)
16 oz cream cheese softened
1 1/2 cups sugar, divided
1 teaspoon vanilla
1 teaspoon cinnamon
1 stick of butter

Preheat oven to 350 degrees. Press one can of rolls into a rectangular pan, pinch seams together. Mix cream cheese, 1 cup sugar, and vanilla together. Spread over crescent rolls. Lay second can of rolls on top of mixture and pinch seams together. Melt butter in a bowl and add 1/2 cup sugar and cinnamon to it. Pour over the top and bake for 30 minutes.


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1 Response to Sopapilla Cheese Cake aka Quesadilla Cheesecake

  1. Renee Newby says:

    I have been making this recipe for about 7 months now and it is always a hit every time I make it! Thank you for sharing it! I tried another recipe that called for 24 oz of cream cheese, but your recipe is much better! Thanks again.

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