Sopapilla Cheesecake 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.

Course Dessert
Cuisine American, Hispanic
Keyword Sopapilla Cheesecake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 bars
Calories 510 kcal
Author Catalina Castravet


  • 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.
Nutrition Facts
Best Sopapilla Cheesecake Recipe
Amount Per Serving (0 g)
Calories 510 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Cholesterol 116mg39%
Sodium 285mg12%
Potassium 112mg3%
Carbohydrates 46g15%
Fiber 0g0%
Sugar 42g47%
Protein 5g10%
Vitamin A 1270IU25%
Calcium 86mg9%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.