Sopapilla Cheesecake

Why You’ll Love This Recipe

Sopapilla Cheesecake is a delicious fusion of creamy cheesecake and buttery, cinnamon-sugar-topped pastry. Inspired by the classic Mexican sopapilla, this easy dessert features layers of crescent roll dough filled with a smooth cream cheese mixture, then topped with a crunchy cinnamon-sugar crust. Perfect for gatherings, potlucks, or a sweet family treat, it’s a crowd-pleaser that combines the best of both cheesecake and pastry worlds.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

crescent roll dough
cream cheese
granulated sugar
vanilla extract
unsalted butter
ground cinnamon
honey (optional for drizzling)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Unroll one can of crescent roll dough and press it into the bottom of the baking dish to form an even layer.

In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Spread the cream cheese mixture evenly over the crescent roll base.

Unroll the second can of crescent roll dough and place it over the cream cheese layer, gently pressing the edges to seal.

Melt the butter and pour it over the top layer of dough.

In a small bowl, mix cinnamon and sugar together, then sprinkle it evenly over the buttered dough.

Bake for 30-35 minutes or until the top is golden and puffed.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 1 hour before slicing.

(Optional) Drizzle with honey just before serving for extra sweetness.

Servings and timing

This recipe yields approximately 12 squares.
Preparation time: 10 minutes
Baking time: 30-35 minutes
Cooling and chilling time: 1 hour
Total time: 1 hour 45 minutes

Variations

Add a layer of crushed pecans or walnuts between the cream cheese and top crust for added texture.
Mix a little lemon or orange zest into the cream cheese filling for a citrusy note.
Use flavored crescent dough, such as butter or honey, for an extra layer of taste.
Substitute part of the cream cheese with ricotta for a lighter filling.

storage/reheating

Store Sopapilla Cheesecake in an airtight container in the refrigerator for up to 5 days.
To reheat, warm individual pieces in the microwave for 10-15 seconds.
This dessert can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

What is Sopapilla Cheesecake made of?
It’s made with crescent roll dough, a sweetened cream cheese filling, and a buttery cinnamon-sugar topping.

Can I make this ahead of time?
Yes, it tastes even better chilled, so you can prepare it a day in advance.

Can I use homemade dough instead of crescent rolls?
Yes, a simple pastry or biscuit dough will work, but crescent dough gives the best texture.

Is honey necessary?
No, but it adds a lovely finishing touch that mimics traditional sopapillas.

Can I use low-fat cream cheese?
Yes, though the texture may be slightly less rich.

Why is it called “Sopapilla” Cheesecake?
It’s inspired by the flavors and textures of sopapillas—flaky pastry, cinnamon, and honey.

Can I use puff pastry?
Puff pastry can be used for a flakier result, but baking time may vary.

Does it need to be refrigerated?
Yes, due to the cream cheese filling, refrigeration is required.

Is this dessert overly sweet?
It’s sweet, but the tanginess of the cream cheese balances it out.

Can I add fruit to it?
Yes, a thin layer of fruit preserves or fresh berries can be added inside.

Conclusion

Sopapilla Cheesecake is the perfect blend of creamy, crispy, and sweet—offering a unique dessert experience that’s both indulgent and easy to prepare. Whether for a party or a simple weeknight treat, this dessert is sure to impress with its irresistible layers and comforting flavor.

Print