Best Sopapilla Cheesecake Recipe [Video]

Catalina Castravet
By Catalina Castravet

Sopapilla Cheesecake Recipe is a very simple and delicious made with a thick layer of cheesecake, in between the crescent dough and topped with a cinnamon mixture.

Cheesecake recipes are very popular on the blog, being that cheesecake is my favorite dessert. You should also try these Pumpkin Cheesecake Bars, and the Cheesecake Factory Original Cheesecake copycat recipe.

Sopapilla cheesecake photo.

Easy Sopapilla Cheesecake Recipe

If I would have to choose a dessert to eat for the rest of my life, I would have a hard time choosing between cheesecake and ice cream. I probably make cheesecake every week, and I love the creamy texture and sweet taste, it’s just the perfect combo for me. This Sopapilla Cheesecake is a new favorite around here. A creamy layer of cheesecake is baked between crescent dough that has been topped with a melted butter cinnamon sugar mixture!

This recipe is so simple and easy, that everyone can make it. You don’t have to worry about cracks or other “cheesecake issues”! If you love, sopapillas, or snickerdoodles, or anything with cinnamon, this recipe is a must-try!

Usually, this recipe is made with 2 packages of cream cheese, which you can do as well, but since I am a cheesecake fanatic, I firmly believe that more is better. I used 4 cream cheese packages, for a thick and creamy cheesecake layer.

Image of homemade sopapilla cheesecake with cinnamon.

I mean, this combo is the bomb, a sweet and cinnamony cheesecake layer, baked between pillowy crescent dough! The best part? A cinnamon brown sugar butter mixture is poured on top, so every bite you take is filled with a cinnamon flavor that is hard to resist and will remind you of Sopapillas.

What are Sapopillas?

A sopapilla is a crispy, deep-fried pastry, rolled in cinnamon and sugar, that is very common in Hispanic cuisine. It is often served covered with honey or syrup.

What do you need to make Sapopilla Cheesecake?

  • Cream Cheese – make sure your cream cheese is at room temperature. I like to use four packages for a thicker cheesecake layer, but you can also use two only.
  • Egg and White Sugar – make sure the egg is at room temperature
  • Brown Sugar – I prefer to use brown sugar for the cinnamon butter mixture, the flavor is deeper and so much better.
  • Cinnamon – I like to add a pinch to the cheesecake batter as well.
  • Vanilla Extract
  • Crescent Rolls
  • 9×13 baking dish – I have this one and I love it.

Picture of sopapilla cheesecake bars topped with cinnamon.

Adding flour or cornstarch to a cheesecake:

Usually, the flour and/or the cornstarch are added to the cheesecake batter to avoid cracks. About 1/3 cup of flour and/or 1 tablespoon to1/4 cup of cornstarch is added to the batter with the sugar.

I also like ho the addition improves the texture of the cheesecake, making it a bit firmer. I personally dislike the cheesecakes are so creamy, that they melt, or don’t hold their shape well. You can add flour or cornstarch to this recipe or skip it, it’s up to you.

Looking for more Cheesecake Recipes? Check these out:

Save Recipe
4.8 from 10 reviews
Best Sopapilla Cheesecake Recipe
Author: Catalina Castravet Serves: 12 bars
Prep time: 10 minutes Cook time: 40 minutes Total time: 50 mins


  • 4 packages  (8 ounces each) cream cheese  (softened)
  • 1 cup  white granulated sugar 
  • 1  egg  (room temperature)
  • 1 teaspoon  vanilla extract 
  • 1 teaspoon  ground cinnamon 
  • 1/4 cup  flour  (optional)
  • 2  8 ounces each cans refrigerated crescent rolls 

Butter Mixture:

  • 1 cup  white sugar or light brown sugar 
  • 1 tablespoon  ground cinnamon 
  • 1/2 cup  unsalted butter  (melted and cooled to room temperature)


  • 1/4 cup  honey  (optional)


  1. Preheat oven to 350F degrees.
  2. Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Set aside.
  3. Unroll one can of crescent roll dough, layer it onto the bottom of the pan, pressing seams together or use a rolling pin to shape it into 9x13 inch rectangle before adding it to the pan.
  4. In a medium bowl, beat together cream cheese and white sugar until light and creamy, about 2-3 minutes on medium-high speed. Stop to scrape the sides and bottom of the bowl. NOTE: if you want to make a thinner cheesecake layer, you can use only 2-3 packages of cream cheese, I prefer it on the thicker side.

  5. Add cinnamon, vanilla and egg, mix until blended. Add flour if you are looking for a denser texture. This cheesecake is very creamy.

  6. Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.
  7. Unroll remaining can of crescent roll dough, layer it on top of the cheesecake layer, try pressing seams together before adding it to the pan, or use a rolling pin to shape it into 9x13 inch rectangle before adding it to the pan.

Butter Mixture:

  1. Mix brown sugar and cinnamon in a medium bowl. Set aside.
  2. Drizzle the top crescent dough layer with the melted butter. Distribute evenly.
  3. Sprinkle over the sugar and cinnamon mixture.
  4. Bake, uncovered in the preheated oven for 30-40 minutes, until the crescent dough has puffed and turned golden brown. If you peak at the bottom layer, it should be a light golden color.
  5. Cool completely in the pan before transferring to the refrigerator for at least 3 hours.
  6. Cut into squares and serve drizzled with honey.
0 Calories: 510 Carbohydrates: 46 Protein: 5 Fat: 34 Saturated Fat: 19 Cholesterol: 116 Sodium: 285 Potassium: 112 Fiber: 0 Sugar: 42 Vitamin A: 1270 Calcium: 86 Iron: 0.6
Save Recipe

Sopapilla cheesecake image.

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Jo Dee

What do you mean in the instructions (you can use 3 or 2 packages as well?


if you want to make the layer thinner, you can use less cream cheese.


Jo Dee

Why not use pie crust instead of crescent rolls?


completely different texture and also cooking time.



That looks so good! I can't wait to make this. I'm a BIG fan of cheesecake.


Ann F. Snook-Moreau

What?! This looks to die for! My stomach doesn't love dairy so I couldn't eat much of this but I might make it for a party just so I can taste it.


Sarah Bailey

I have to admit I have a bit of a thing for cheesecake - I absolutely love grabbing a slice and having a relax with a cup of tea. Your recipe sounds amazing and while I've not tried making it myself before I am totally going to change that now!


Marcie W.

Cheesecake is definitely one of my favorite desserts and this one looks fantastic! I bet it tastes extra amazing topped with the cinnamon and sugar.



This looks soooo good! I wonder if it would work with chocolate on the croissants somehow. I may need to experiment!


That sounds too good, let me know if it works!


Ruth I.

I love how delicious this looks! I hope I can make it this good looking when I try it. Yum!



Oh my! Cheesecake is one of our favorite desserts. That looks divine and it's making me drool. :) Thank you for the recipe.


Shannon Gurnee

This looks and sounds so delicious! I would love to try making this!



How does it freeze? I want to make this but I have a drive to make with it and I don’t want it to spoil. 


The cheesecake usually freezes well, so I assume it would work just fine. Make sure you cover it tightly with freezer wrap and aluminum foil before freezing.


Tomi C

OMG! I have a coworker who makes this for every potluck. It's always a winner. Cresent rolls are the secret and it turns out perfect every single time.



Do you bake the bottom layer of pastry before putting the cheesecake mixture in? And if you use 4 pkts of  cream cheese, do you add more egg, vanilla and cinnamon?


No, I don't bake the bottom layer separately. Also, I used one egg for four packages, just like the recipe says. You can use 2 eggs as well.



I wonder if you could mix a little dulce de leche in the batter?


Yes, you can, don't add too much, 1/2 cup to 1 cup.



What could I use as a substitute for the crescent roll as we do not have this in Australia 


Try to find crescent dough, I am sure there is pre-made sold. If no, I would use puff pastry dough, the texture will be different, but it will still be delicious and amazing!



Cheesecake is my favorite but Sopapilla Cheesecake makes it even better!!! I get asked to make this for every potluck and holiday dinner at work. If you haven't tried this, don't delay.... you won't be disappointed!!! Simple and delicious!



I mixed my butter and sugar/cinnamon mixture and spread over the top layer before putting it in the oven. Turns out very even! You can also dust with powdered sugar right before serving! I like doing that when I have cut them and stacked them on a platter to bring to a get together! There is never any left over! 


So happy that you like it!



Just made this recipe. Instead of using melted butter, I used coconut oil.   Scrumptious! 


Yum, the coconut flavor must've been amazing!



Don’t you have to change the amount of all the other ingredients then? If you’re using half as much cream cheese won’t it now be cloyingly sweet?


You can use less sugar, the rest stays the same.



Can I ensemble the day before I want it to bake it?





Have this on the oven right now & it smells amazing! Can't wait to try it!


Kim Acosta

I would of rated it a 5 star but 4 pckgs of cream cheese (recommended was way too much) ..i only used 3 pckgs. Also the 1 cup of sugar added to the cream cheese should be 1/2 c way too sweet but other than that it turned out great.


Casey Rea

How many days ahead do you think I could make this without it becoming soggy?


1-2 days for sure



I made this for my daughters 50th birthday Party. She wanted a Mexican fiesta. I went all the way out and did the whole entire fiesta scene from The enchiladas to the tacos to the Mexican cupcakes to the margaritas. But all the compliments came down to this one recipe Sopapilla. I made a double batch and it was gone within minutes I sent the The recipe to all the guests that requested it and now it’s requested again for Mother’s Day Thank you for posting it


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