CHIPS AHOY! Sopaipilla Cheesecake Dessert

Recreate the flavors of your favorite sopaipilla dessert at home - with our version using crescent roll dough spread with cheesecake batter and chocolate chip cookies.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

2 pkg. (8 oz. each) brick cream cheese, softened
1½ cups sugar, divided
1 tsp. vanilla
18 CHIPS AHOY! Cookies, divided
2 cans (8 oz. each) refrigerated crescent dough sheets
6 Tbsp. butter, softened
½ tsp. ground cinnamon

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

Mix cream cheese, 1 cup sugar and vanilla in medium bowl until blended. Chop 12 cookies; stir into cream cheese mixture.

Unroll 1 can crescent dough onto bottom of 13x9-inch pan sprayed with cooking spray; press onto bottom of prepared pan and stretching dough as necessary to completely cover bottom of pan. Spread with cream cheese mixture. Unroll remaining can of dough on work surface; press into 13x9-inch rectangle. Place over cream cheese mixture.

Crush remaining cookies into fine crumbs; place in small bowl. Add butter, cinnamon and remaining sugar; mix well. Drop small spoonfuls of butter mixture over dessert.

Bake 30 min. or until puffed and golden brown. Cool completely.