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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 510kcal
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


  • 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.


Serving: 0g | Calories: 510kcal | Carbohydrates: 46g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 116mg | Sodium: 285mg | Potassium: 112mg | Fiber: 0g | Sugar: 42g | Vitamin A: 1270IU | Calcium: 86mg | Iron: 0.6mg