Sopapilla Cheesecake

I present a luscious layered dessert featuring flaky crescent roll dough, a creamy sweetened cream cheese filling with egg, and a buttery cinnamon-sugar topping—a no-fry version of sopapilla dessert that’s rich, comforting, and endlessly simple.

Why You’ll Love This Recipe

I love how effortlessly this dessert comes together using pantry ingredients, yet it delivers dramatic impact: crisp golden crusts sandwich a rich cheesecake layer, finished with warm cinnamon sweetness. It’s always a hit whether served warm or chilled, and the combination of textures and flavors makes it truly memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crescent roll dough (2 cans, refrigerated)

• Cream cheese (2 × 8 oz packages, softened)

• Granulated sugar (divided between filling and topping)

• Vanilla extract

• 1 large egg

• Butter (melted)

• Ground cinnamon (mixed with sugar for topping)

• Optional: honey (for mixing into filling or drizzling on top)

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.

2. I unroll one can of crescent roll dough and press it into the bottom of the pan, sealing seams to prevent gaps. If I’m using honey in the bottom layer, I brush a thin layer over the dough before adding the filling.

3. I beat softened cream cheese with most of the sugar, vanilla extract, egg, and optional honey until smooth and creamy, then spread it evenly over the bottom crust.

4. I unroll the second can of dough, seal perforations, and place it gently over the cheesecake layer.

5. I brush the top with the remaining melted butter, then sprinkle the cinnamon‑sugar mixture evenly across the surface.

6. I bake for 25–30 minutes until the crust puffs up and turns golden brown.

7. I let the bars cool completely (about 1 hour), then drizzle honey over them if desired before slicing into 12 pieces.

Servings and timing

I cut this into 12 generous bars. Prep takes about 15 minutes, baking 25–30 minutes, plus about 1 hour cooling time, for a total of around 1 hour 45 minutes.

Variations

• I sometimes add a tablespoon of honey into the cream cheese filling or brush honey on the bottom crust to boost that sopapilla flavor.

• I’ve swapped crescent dough for puff pastry or even prebaked phyllo sheets in a pinch.

• I may dust with powdered sugar, serve with fresh berries, or top with whipped cream for an elegant presentation.

storage/reheating

I refrigerate leftovers in a tightly covered container for up to 4–5 days. It’s safe to serve at room temperature for a couple of hours and tastes delicious slightly chilled. I can also freeze individual bars for up to 2 months, wrapping them well and thawing overnight in the fridge before serving.

FAQs

What’s the best way to seal the crescent roll dough so the filling doesn’t leak?

I pinch every perforation firmly—especially on the bottom layer—so the cream cheese filling stays contained and doesn’t seep through while baking.

Do I have to cool it fully before cutting?

Yes—I wait until it has cooled completely (about 1 hour) and even chill slightly before slicing. This helps the filling set and gives clean edges.

Can this be made ahead of time?

Absolutely—I can bake it a day or two ahead. It actually tastes better as the flavors meld. Just cover and refrigerate until needed.

How do I serve this—warm or cold?

I enjoy it slightly chilled or at room temperature so the filling stays firm, but it’s also wonderful warmed briefly—that brings a gooey, comforting quality that’s especially cozy.

Can I freeze it and still keep good texture?

Yes—I flash-freeze individual bars, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and serve chilled or at room temperature.

Conclusion

I find this Sopapilla Cheesecake recipe to be my go-to crowd-pleasing dessert—it feels indulgent, yet is incredibly simple to prepare. The marriage of crispy pastry, creamy cheesecake, and cinnamon sugar sweetness delivers irresistible flavor and texture. Whether warm or chilled, it’s always met with delight and disappears fast—every time.

Sopapilla Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 50 minutes
• Yield: 12 servings

Print Recipe

Pin Recipe

Description

A luscious fusion of creamy cheesecake and flaky sopapilla layers, topped with a buttery cinnamon‑sugar syrup—a decadent dessert that’s surprisingly easy to assemble but impressive in taste.

---

Ingredients

2 (8‑oz) cans refrigerated crescent roll dough

2 (8‑oz) packages cream cheese, softened

⅔ cup sugar

1 tsp pure vanilla extract

¼ tsp ground cinnamon

½ cup (1 stick) unsalted butter, melted

1 cup sugar

1 tsp ground cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.

Unroll one can of crescent dough and press into the bottom of the dish, folding or pinching seams to seal.

In a mixing bowl, beat the softened cream cheese, ⅔ cup sugar, vanilla extract, and ¼ tsp cinnamon until smooth and creamy. Spread evenly over the dough layer.

Unroll the second can of crescent dough and place over cheesecake layer, sealing seams and edges so it covers fully.

Drizzle melted butter over the top dough layer.

In a small bowl, mix 1 cup sugar with 1 tsp cinnamon and sprinkle evenly over the butter-drizzled dough.

Bake for 30 – 35 minutes, or until golden brown and bubbling around edges.

Remove from oven and allow to cool for about 10 minutes before slicing. For best texture, chill in refrigerator for 1–2 hours before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert