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CHIPS AHOY! Sopaipilla Cheesecake Dessert

CHIPS AHOY! Sopaipilla Cheesecake Dessert

Prep time20 min
Total time2hr 50min
ServingsMakes 24 servings.
  • 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
  • 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.
Recipe Tips
  • Size Wise
    Make room for this easy-to-make dessert by balancing out your food choices throughout the day.
  • Make Ahead
    This easy-to-make dessert can be prepared ahead of time. Cool completely, then refrigerate up to 3 days before serving.
  • Substitute
    Can't find refrigerated crescent dough sheets in your supermarket? Prepare recipe as directed using 2 cans (8 oz. each) refrigerated crescent dinner rolls. Press the perforations to seal when pressing dough into pan.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 13g 
   Saturated fat 7g 
   Trans fat 0.5g 
Cholesterol 35mg 
Sodium 260mg 
Carbohydrate 27g 
   Dietary fiber 0g 
   Total sugars 17g 
Protein 3g 
Vitamin A6 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron2 %DV

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