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Sopapilla Cheesecake


- Two packages Pillsbury Crescent Rolls

- 12 ounces Philadelphia Cream Cheese (softened)

- 3/4 cup + 1 tablespoon sugar

- 1 tablespoon + 1 teaspoon cinnamon

- 1/2 cup melted butter


Preheat oven to 375℉. In a medium mixing bowl, combine 12 ounces of cream cheese, 1 tablespoon of sugar, and 1 teaspoon of cinnamon. Mix well.

Grease the bottom and sides of a 9x13 glass baking dish. Open one package of crescent rolls and unroll it into the bottom of the dish without separating the rolls from one another. Stretch to completely fill the bottom of the pan. Spread the cream cheese mixture evenly over the crescent rolls in the pan and then top with the second package of crescent rolls, stretching the dough to cover the cream cheese.

Pour 1/2 cup of melted butter over the top.

Mix together 3/4 cup of sugar and 1 tablespoon of cinnamon. Sprinkle on top of the butter.

Bake for 30 minutes or until the top appears dry and slightly crispy. Turn off the oven, but leave the cheesecake in for an additional 10 minutes. Remove from oven and cool for an additional 30 minutes.

Cut into squares and serve with your choice of a drizzle of agave sweetener or honey, whipped cream or vanilla ice cream. 

Store leftovers in the refrigerator.