Sopapilla cheesecake is a classic cheesecake mixture between layers of crescent dough and topped with a buttery cinnamon crumble. All of the flavors of creamy cheesecake and sopapillas combined into one rich Mexican dessert!
We first tried this recipe years ago and have loved making it ever since. It’s simple, great for parties, and beyond delicious.
Our favorite part is that this recipe is two desserts in one that combine to make a new favorite. This recipe has so many delicious flavors… buttery crescent dough, creamy cheesecake, and cinnamon sugar! We know you’ll love it!
For more Mexican desserts, try our Sopapilla Cupcakes.
Why we think you’ll love it:
- So Simple. Foolproof layers with store bought crescent rolls and a simple filling.
- Party Perfect. Travels well and slices clean for parties or potlucks.
- Make Ahead. Make ahead friendly, great chilled or at room temperature.
Sopapilla Cheesecake Ingredients
- Refrigerated crescent rolls (2, 8 ounce cans): Create easy top and bottom pastry layers that bake flaky and golden.
- Cream cheese, softened (2, 8 ounce packages): Whips smooth for a rich, tangy cheesecake style filling.
- Sugar, divided (1 3/4 cup): Sweetens the filling and mixes with butter and cinnamon for a crunchy top.
- Vanilla extract (1 teaspoon): Adds warm bakery aroma to the creamy center.
- Butter, softened (1/2 cup): Blends with sugar and cinnamon to form a caramelized crust on top.
- Cinnamon (1 teaspoon): Brings cozy churro like flavor that pairs with honey.
- Honey (1/4 cup): Classic sopapilla finish that adds glossy sweetness after baking.
How to Make Sopapilla Cheesecake
PREP. Preheat the oven to 350 degrees. While the oven is preheating, spray a 9 x 13 baking dish with cooking spray. Open one of the packages of crescent rolls, unroll the dough, and flatten it in the bottom of the dish.
CHEESECAKE LAYER. In a medium bowl, beat together the cream cheese with one cup of sugar and the vanilla extract until creamy and smooth. Spread the creamy cheesecake filling over the crescent roll layer using a rubber spatula.
Unroll the second can of dough and place it over the top of the cream cheese layer.
CINNAMON SUGAR TOPPING. In a small bowl, beat together the butter, cinnamon, and remaining 3/4 cup of sugar. Spread the butter mixture over the top of the crescent roll dough.
BAKE. Bake the bars for 30-35 minutes. They will puff up and turn golden brown on top. Remove from the oven and drizzle with honey. Let it cool completely before slicing and serving.
Kristyn’s Recipe Tips
- Use parchment or a light spray so slices lift cleanly from the pan.
- Press seams of the crescent sheets together for even layers and fewer leaks (or use crescent sheets).
- Soften cream cheese fully for a lump free filling; beat until silky before adding sugar.
- Bake until puffed and deep golden, then cool completely so layers set and cut neatly.
- Additions: Chopped nuts before baking, Fresh fruits, A drizzle of honey, chocolate, or caramel. You can also add fresh blueberries or raspberries on top of the cream cheese layer, but under the second layer of dough
Make ahead and storage, chill tightly covered up to 3 days; serve chilled or bring to room temp; leftovers are delicious straight from the fridge.
Sopapilla Cheesecake Recipe
Ingredients
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 (8-ounce) packages cream cheese, softened
- 1 ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- 1 teaspoon cinnamon
- ¼ cup honey
Instructions
- Preheat the oven to 350°F and spray a 9 x 13 baking dish with cooking spray. Open one of the packages of crescent rolls, unroll the dough, and flatten it in the bottom of the baking dish.
- In a medium bowl, beat together the cream cheese with 1 cup of sugar and the vanilla until creamy and smooth. Spread the cream cheese mixture over the crescent roll layer. Unroll the other package of crescent roll dough and place it over the top of the cream cheese layer.
- In a small bowl, beat together the butter, cinnamon, and remaining 3/4 cup of sugar. Spread the butter mixture over the top of the crescent roll dough.
- Bake for 30-35 minutes, until puffed up and golden brown on top. Remove from the oven and drizzle with honey, then let cool completely before slicing and serving.
Nutrition
Recipe FAQ
Make ahead and storage, chill tightly covered up to 3 days; serve chilled or bring to room temp; leftovers are delicious straight from the fridge.
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This recipe was first shared March, 2020.
Why does this recipe call for a whole cup of sugar in the cheesecake filling but the churro cheesecake bars only calls for 1/2 cup of sugar
The recipes are very similar, but the sopapilla cheesecake has a sweeter filling with 1 cup of sugar and a cinnamon sugar topping finished with honey. The churro cheesecake bars use 1/2 cup of sugar plus an egg in the filling, with cinnamon sugar layered on the bottom and top. Both are delicious, but the different toppings and filling give them their own flavor and texture!