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Sopapilla Cheesecake

Sopapilla Cheesecake

By Doug Scheiding

Doug Scheiding's sweet and smoky take on this popular dessert is a must-try. We guarantee that this cinnamon-packed cheesecake will wow family and friends.

Prep Time

10 Minutes

Cook Time

45 Minutes




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Units of Measurement:
2 Tablespoon Unsalted butter, softened
24 Ounce cream cheese, room temperature
1 1/4 Cup granulated sugar, divided
2 Teaspoon vanilla extract
2 (8 oz) cans of Pillsbury Butter Flake Crescent Rolls
1/2 Cup (1 stick) unsalted butter, melted
Ground cinnamon, to taste


  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Grease a 9 x 13-inch baking dish with the softened butter.

    350 ˚F / 177 ˚C

    • 2 Tablespoon Unsalted butter, softened

  • 2

    In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, 1 cup sugar, and the vanilla. Mix on high speed until smooth, 60-90 seconds.

    • 24 Ounce cream cheese, room temperature

    • 1 1/4 Cup granulated sugar, divided

    • 2 Teaspoon vanilla extract

  • 3

    Unroll one can of crescent roll dough into the prepared baking dish, making sure to press together any gaps between the seams. Pour the cream cheese filling over the crescent rolls and spread in an even layer. Unroll the second sheet of crescent roll dough over the filling, pressing together any gaps in the seams. Pour the melted butter evenly over the top, then sprinkle with 1/4 cup sugar and a light dusting of cinnamon.

    • 2  (8 oz) cans of Pillsbury Butter Flake Crescent Rolls

    • 1/2 Cup (1 stick) unsalted butter, melted

    •  Ground cinnamon, to taste

  • 4

    Place the baking dish on the grill grates. Close the lid and bake until the top is brown and starting to crisp, 45-50 minutes. Remove from the grill and let cool for 5-10 minutes to allow the filling to set.

    350 ˚F / 177 ˚C

  • 5

    Serve warm or cold. Enjoy!

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