Sopapilla Cheesecake

Prep Time: 20 mins

Servings: 12


  • 2 (8 ounce) Packages Cream Cheese, softened
  • 2 Eggs
  • 1 ¾ C White Sugar, divided
  • 1 tsp Mexican Vanilla 
  • 1 Vanilla Bean
  • 2 (8 ounce cans) Refrigerated Crescent Rolls
  • ½ C Butter, room temperature
  • 1 tsp Ground Cinnamon
  • ½ C Honey


  1. Preheat the oven to 350℉. Spray a 9 x13 inch baking dish with non-stick spray.
  2. Beat cream cheese, eggs, 1 cup sugar, vanilla, and seeds of vanilla bean in a bowl until smooth.
  3. Unroll crescent roll dough.
  4. Shape each sheet, using a rolling pin, into a 9 x13 inch rectangle. 
  5. Press one piece into the bottom of the prepared baking dish. 
  6. Spread cream cheese mixture on top.
  7. Lay the second piece of crescent dough on top of the mixture.
  8. Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. 
  9. Dot mixture over top of dough.
  10. Bake for 30 minutes or until crescent dough has puffed and turned golden brown.
  11. Remove from the oven and drizzle with honey. 
  12. Cool completely in the pan for about 2 hours before cutting into 12 squares.

Go Rogue by adding 2 ounces of your favorite Tequila to the cheesecake mixture and top with Lime Salt.

Want Chef Jeff to make this dessert or any other delicious meal for you? Contact him at

See the published recipe in the Branson Globe.