Sopapilla Cheesecake

Why You’ll Love This Recipe

Sopapilla Cheesecake is a luscious dessert that combines the creamy richness of cheesecake with the crispy, cinnamon-sugar topping of classic sopapillas. Made with layers of crescent roll dough, a sweet cream cheese filling, and a buttery cinnamon crust, this easy-to-make treat delivers irresistible flavor and texture in every bite. It’s a crowd-pleaser for holidays, potlucks, or a decadent weeknight indulgence.

ingredients

this Recipe

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

crescent roll dough (2 cans)
cream cheese (softened)
granulated sugar
vanilla extract
unsalted butter (melted)
ground cinnamon
additional granulated sugar (for topping)
honey (optional, for drizzling)

directions

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

Unroll one can of crescent dough and press it into the bottom of the dish to form an even layer. Press seams together to seal.

In a medium bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.

Spread the cream cheese mixture evenly over the crescent dough layer.

Unroll the second can of crescent dough and lay it over the filling, pressing gently to cover completely.

In a small bowl, mix cinnamon and additional sugar.

Brush the top dough layer with melted butter, then sprinkle evenly with the cinnamon-sugar mixture.

Bake for 30–35 minutes, or until the top is golden and the filling is set.

Let cool for at least 30 minutes. Serve warm or chilled, with a drizzle of honey if desired.

Servings and timing

This recipe serves 12 squares.
Preparation time: 15 minutes
Baking time: 30–35 minutes
Cooling time: 30 minutes
Total time: about 1 hour 15 minutes

Variations

Add a layer of fruit preserves (like raspberry or apple) between the cream cheese and top dough.
Use puff pastry instead of crescent dough for a flakier texture.
Substitute almond extract for vanilla for a nutty twist.
Top with crushed nuts or a caramel drizzle for added richness.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F oven for 10 minutes.
Can be frozen for up to 1 month; thaw in the fridge overnight.

FAQs

Is it better served warm or cold?
Both! Warm for a gooey texture, chilled for a firmer cheesecake bite.

Can I use homemade dough?
Yes, but store-bought crescent dough makes it quick and easy.

Do I need to cover it while baking?
No, bake uncovered to achieve a golden, crisp topping.

Is honey necessary?
Optional, but it adds a nice nod to traditional sopapillas.

Can I make it ahead of time?
Yes, prepare and refrigerate a day in advance—just warm before serving if desired.

Can I reduce the sugar?
Yes, adjust the filling and topping sugar to your preference without affecting texture.

Conclusion

Sopapilla Cheesecake is a fusion of creamy and crispy, sweet and spiced—a truly indulgent dessert that’s easy to make and hard to resist. Whether served at a party or enjoyed with family, this comforting treat is sure to win everyone over.

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