Blueberry Cheesecake Sopapillas

Posted on September 11, 2008. Filed under: Favorite Recipes |

1Corinthians 10:31 “So whether you eat or drink, or whatever you do, do all to the glory of God.”

Thursday, September 11, 2008– Here in my favorite recipe blogs I have not yet done a dessert recipe. I am not into baking, yet, as that really takes a lot of time. Most of my cooking doesn’t take much time and it tends to be the full meal deal. When I was growing up my mom seemed to have desserts made all the time. She was constantly baking pies, cobblers and cakes- she was a fantastic cook who loved trying new things. Dawn and I just have never done dessert much, even when we eat out. I just don’t need the extra calories.

But a few months ago a friend of mine at work, Nicole, brought what she called Sopapilla Cheescake. It was sinfully good! She was kind enough to share the recipe which I subsequently modified, successfully baked, and took to a church fellowship where none came back home. Dawn made some of it recently for a work party and, again, it was very well received. Here’s the recipe:

2 cans of Crescent Rolls

8 oz of cream cheese

1 cup of sugar (I used 3/4 of a cup and it was plenty)

1 tsp vanilla

1 stick of margerine/butter

a mix of 6 tsp of brown sugar with 2 tsp of cinnamon

about 1 cup of blueberries, fresh or frozen- or – Dawn’s version, 1 can of blueberry pie filling to be used as a topping for those who want it to use it.


Lightly oil a 9×13 baking pan/dish.

Unroll the first can of Crescent Rolls into the bottom of the can and pinch together any gaps.

Soften the cream cheese in the microwave briefly then mix with the cup of sugar and the tsp of vanilla.

Spread the cream cheese mixture evenly over the dough.

Add the blueberries on top of the cream cheese mix. Or, leave off the blueberries and use a blueberry topping later.

Unroll the second can of Crescent rolls on top, close the gaps and pinch the ends together.

Melt the stick of margerine or butter then pour over the top of the crescent roll dough evenly.

Sprinkle the brownsugar/cinnamon mixture over the top.

Bake at 350 for 20-30 min. My oven cooks faster so even though I left them in for 25 minutes I thought they were just a tad too done for my tastes. The brown sugar/cinnamon mix on top will get quite dark, but that is ok.

Serve warm or chilled. WARNING! These are sinfully delicious!


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