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Last updated on April 15th, 2024 at 04:55 pm

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Best Sopapilla Cheesecake Recipe [Video]

Sopapilla Cheesecake is made with a thick rich layer of cheesecake between crescent dough topped with a cinnamon sugar mixture. Cheesecake is one of my family’s favorite desserts and this one takes it to the next level with double the amount of cream cheese and a buttery sweet topping. The layers of crescent dough are a delicious surprise and it means you do not have to worry about your cheesecake cracking.

Best Sopapilla Cheesecake Recipe

I like to make sure every recipe is as simple as possible, so it is easy for everyone to recreate it. My recipes never require a fancy machine or incredibly rare ingredients that you have to hunt. This recipe may look and taste like it took all day, but you can have this yummy dessert finished in minutes and you can serve it after it chills for a few hours.

You will only need a handful of common ingredients including crescent rolls, cream cheese, cinnamon, vanilla, eggs, sugar, and butter. Flour is an optional ingredient that you can use for a firmer cheesecake. Then, it is only a matter of rolling out the dough and spreading on the cheesecake layer.

But the cinnamon sugar and butter layer is what gives it that incredible sweet crispy topping. The baking time is only about 40 minutes, but you will have to let it chill for at least three hours afterward to make it more solid. A cheesecake that does not chill is good, but you may have to eat it with a spoon.

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 Mexican Cheesecake 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.

What you need to make the best sopapilla cheesecake

To make this scrumptious sopapilla cheesecake, you only need nine ingredients, which you probably already have in your kitchen. The only things you may have to go to the grocery store for are crescent rolls and cream cheese.

The Basics

  • Cream cheese – I always use full-fat cream cheese for the richest and creamiest cheesecake.
  • Crescent rolls – My favorite is Pillsbury crescent rolls, but you can use whatever brand you like.
  • Unsalted butter – Melted and cooled to room temperature to drizzle onto the top of the dough.
  • Egg – At room temperature.
  • Flour – Optional. To make the cheesecake firmer.
  • Honey – Also optional, to add a sweet glaze when serving.

Seasonings and Spices:

  • Granulated white sugar – To sweeten the cheesecake.
  • Light brown sugar – Mixed with the cinnamon for a rich sweet topping.
  • Ground cinnamon – To blend with the brown sugar for a warm, sweet flavor.
  • Vanilla extract – I only use pure vanilla extract for the best flavor.

How to make sopapilla cheesecake?

  • Preheat oven: First, preheat your oven to 350 degrees F and grease a 9×13-inch baking pan.
  • Spread the dough: Unroll one can of crescent rolls and spread it into the bottom of the pan, pressing the seams together.
  • Beat it: Next, Beat the cream cheese and white sugar for two to three minutes until it is light and creamy.
  • Stir in the rest of the ingredients: Now, add the egg, vanilla extract, and cinnamon and stir until blended. Spread it evenly onto the dough.
  • Add the top layer: Next, unroll the other can of dough and roll it with a rolling pin before laying it on top of the cheesecake layer.
  • Mix the topping: Stir the cinnamon and brown sugar in a bowl until well mixed.
  • Add butter: Drizzle the butter over the top of the dough and gently spread it out in an even layer. Sprinkle the cinnamon sugar on top.
  • Bake: Bake your cheesecake for 30 to 40 minutes or until the crescent dough is puffy and golden brown. The bottom layer should be light golden brown as well.
  • Cool and cut: Finally, chill it for at least three hours before serving, drizzling with honey if desired.

Expert tip

The hardest part of making this dish is the chill time. Many people have a hard time waiting for their dessert to cool before eating it. That is why I like to make mine the night before I plan to serve it. That way, Your cream cheese filling has time to firm up so you can cut into it to make bars. A warm cheesecake may sound delicious, but it is not firm enough to eat as a bar.

If you want your sopapilla cheesecake bars even firmer, just use two packs of cream cheese instead of four. They will still be delicious and creamy but it will have a more solid texture so you can actually pick them up and eat them with your hands. Try that with a warm cheesecake and it will likely melt between your fingers!

Recipe variations and add-ins:

  • Thinner cake: If you want a thinner cheesecake layer, use two or three packages of cream cheese instead of four.
  • Other flavors: Experiment with flavors. Instead of vanilla extract, try almond or cherry extract.
  • Add fruit: Another way to add another layer of flavor is to spread a layer of blueberry, cherry, or strawberry pie filling on top of the cheesecake layer.
  • Chocolate: Well, this is a no brainer, chocolate chips would make this cheesecake just better.
  • Make it crunchy: For a crunchier topping, chop some pecans or walnuts and mix it in with the cinnamon sugar topping.

Serving suggestions:

This dessert is best when served cold but can also be served slightly warm or at room temperature. Here are some serving ideas.

  • Serve your sopapilla cheesecake bars with a scoop of ice cream like my easy and delicious no-churn cherry ice cream.
  • For chocolate lovers, a drizzle of chocolate syrup would be wonderful.
  • This dessert also goes great served with churros on the side or crumbled on top.
  • Add a spoonful of this delicious homemade whipped cream on each slice when serving.

Frequently asked questions

What are traditional sopapillas made of?

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

The most authentic sopapillas are made with all-purpose flour, shortening, baking powder, and salt fried to a crispy dough. Then, it is dusted with cinnamon and sugar and drizzled with honey. The inside is hollow, so it is a light and crispy treat similar to a churro only flatter. Some sopapillas are savory and filled with meat or vegetables.

Are sopapillas a Mexican dish?

They were originally thought to have been made in Albuquerque, New Mexico over 200 years ago by Spanish immigrants, but some believe they were made earlier than that by Native Americans. Today, sopapillas are a common Mexican dessert but have become popular all over the world with variations in each country.

Why is my cheesecake runny?

It is possible that you undercooked your cake. Be sure to follow the directions, and check the cheesecake for doneness before removing it from the oven. When it is underbaked, the mixture tightens up and squeezes out the liquid. This can also happen if you use low-fat cream cheese. The fat is what makes it creamy. Also, cream cheese that is processed to make it spreadable can become runny when baked. 

Should I add 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 that 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.


  • Refrigerate: Keep your leftover sopapilla cheesecake in the refrigerator once it reaches room temperature. Cover it lightly with plastic wrap or foil and it will stay fresh for three days.
  • Freezing: To freeze, let it set completely in the fridge before wrapping it in plastic and placing it in a freezer bag. It can stay frozen for 90 days. 
  • Defrost: Let your sopapilla cheesecake thaw overnight in the fridge before serving.

More Cheesecake Recipes:

Recipe tips:

  • To make it easier to place the dough, roll it out with a rolling pin on parchment paper to get rid of the seams. Then, flip it over into the pan and peel away the paper.
  • You could also use dough sheets or puff pastry sheets to make it even easier.
  • If you are ready to bake your sopapilla cheesecake and forgot to take your cream cheese out to soften, you can easily soften it in warm water for 10 to 15 minutes. Or chop into cubes and microwave for five seconds at a time until it is soft.
  • Make sure the egg and butter are also at room temperature for easier mixing.
  • Do not use spreadable cream cheese because it has a bunch of additives to keep it soft and it will not firm up enough for this recipe.

Best Sopapilla Cheesecake Recipe

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

Sopapilla Cheesecake Recipe
  • Prep Time10 MIN
  • Cook Time40 MIN
  • Servings 12 bars


  • 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


  • Preheat oven to 350F degrees.
  • Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Set aside.
  • 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.
  • 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.
  • Add cinnamon, vanilla and egg, mix until blended. Add flour if you are looking for a denser texture. This cheesecake is very creamy.
  • Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.
  • 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:

  • Mix brown sugar and cinnamon in a medium bowl. Set aside.
  • Drizzle the top crescent dough layer with the melted butter. Distribute evenly.
  • Sprinkle over the sugar and cinnamon mixture.
  • 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.
  • Cool completely in the pan before transferring to the refrigerator for at least 3 hours.
  • Cut into squares and serve drizzled with honey.

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Made this with the two packs of cream cheese for a get together last night. It was a major hit and is THE BEST sopapillia cheesecake I’ve ever had. I did 1/4 cup of flour for thickening and would recommend it.



My favorite version of this dessert by far!



This looks delicious! Can I make a week ahead for a party and just keep it refrigerated?

Catalina Castravet

Catalina Castravet

No, the top layer won't look as good, make it 2 days ahead of time.



Super easy to make and delicious :) thank you so much I’m addicted

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