If you’re searching for a dessert that brings together the creamy richness of cheesecake and the cinnamon-sugar magic of a classic Mexican pastry, this Sopapilla Cheesecake Recipe is your new go-to treat. It’s one of those show-stopping, shareable desserts that looks impressive but is secretly so easy to make! Imagine layers of pillowy crescent dough hugging a luscious cream cheese filling, all finished with a buttery cinnamon-sugar topping and a drizzle of honey. Every bite delivers comfort, sweetness, and a hint of nostalgia. Whether you’re making it for a family get-together or just to satisfy a weeknight craving, this Sopapilla Cheesecake Recipe never fails to impress.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on a handful of ingredients that work together to create the ultimate flavor and texture. Each component plays a role in making the Sopapilla Cheesecake Recipe taste like pure dessert heaven:
- Refrigerated crescent roll dough: The secret shortcut—this dough bakes up flaky, golden, and perfectly tender, forming the irresistible crust and topping.
- Cream cheese (softened): The heart of the filling—softened cream cheese brings a luxurious, tangy richness that’s essential for that classic cheesecake feel.
- Granulated sugar: Adds sweetness to both the filling and topping, making every layer taste just right.
- Vanilla extract: A dash of vanilla deepens the flavor and brings aromatic warmth to the creamy center.
- Unsalted butter (melted): Poured over the top, it soaks into the dough and helps the cinnamon-sugar stick while baking up golden and delicious.
- Ground cinnamon: Sprinkled into the sugar topping, cinnamon brings a cozy, spicy-sweet note that’s signature to sopapillas.
- Honey (for drizzling, optional): A final drizzle of honey adds a glossy finish and an extra touch of sweetness—totally classic and so good!
How to Make Sopapilla Cheesecake Recipe
Step 1: Prepare the Baking Dish
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This step ensures your Sopapilla Cheesecake Recipe doesn’t stick and makes serving those bakery-perfect slices a breeze. You’ll thank yourself later when cleanup is as easy as enjoying a second piece.
Step 2: Lay Down the Crescent Dough Base
Open up your first can of crescent roll dough and carefully unroll it. Gently press it into the bottom of your prepared dish, pinching any seams together so you have one even layer. This is the foundation of your Sopapilla Cheesecake Recipe, and it’ll bake into the most delicious, flaky crust.
Step 3: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with 1 cup of granulated sugar and the vanilla extract until the mixture is smooth, creamy, and dreamy. This luscious filling will be sandwiched between the dough layers and is truly what sets this Sopapilla Cheesecake Recipe apart from ordinary bar desserts.
Step 4: Assemble the Layers
Spread the cream cheese mixture evenly over your crescent dough base—don’t worry if it’s thick, that’s what you want! Unroll the second can of crescent dough and gently lay it over the filling, again pinching the seams for a smooth finish. This creates the magical layered effect that makes this dessert so fun to slice and serve.
Step 5: Add the Buttery Cinnamon-Sugar Topping
Pour the melted butter evenly over the top layer of dough. In a small bowl, mix together the remaining 1/2 cup of sugar with the cinnamon and sprinkle this mixture generously over the buttered dough. The butter soaks into the pastry, and the cinnamon-sugar caramelizes in the oven, giving you that iconic sopapilla flavor and a beautiful golden finish.
Step 6: Bake, Cool, and Serve
Bake for 30 to 35 minutes, or until the top is puffed and golden brown and your kitchen smells absolutely irresistible. Let your Sopapilla Cheesecake Recipe cool slightly before slicing to help it set up for neat squares. For the finishing touch, drizzle with honey if you like—just like a classic sopapilla!
How to Serve Sopapilla Cheesecake Recipe
Garnishes
This dessert is already a showstopper, but a few thoughtful garnishes can make it truly unforgettable. A drizzle of golden honey is the traditional finishing touch, adding sweetness and shine. You can also dust with extra cinnamon-sugar, add a dollop of whipped cream, or even scatter a few fresh berries for a pop of color and tartness.
Side Dishes
The Sopapilla Cheesecake Recipe pairs beautifully with a cup of strong coffee or a frosty glass of milk. For a more festive spread, set out some fresh fruit salad or serve alongside a scoop of cinnamon or vanilla bean ice cream. If you’re hosting a crowd, it’s a fantastic finale to a Mexican-inspired meal—think tacos, enchiladas, or fajitas.
Creative Ways to Present
For parties and potlucks, cut the cheesecake into bite-sized bars and arrange them on a pretty platter with toothpicks for easy grabbing. For an elegant dinner, slice into neat squares and serve on dessert plates with an artful honey drizzle and a few edible flowers. You can even make it ahead and serve chilled for a refreshing, creamy treat on warm days.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the pan with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. The flavors mellow and meld overnight, making each bite just as delicious—if not more—on day two!
Freezing
Want to save some for later? You can freeze Sopapilla Cheesecake Recipe bars by wrapping individual pieces tightly in plastic wrap and then placing them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying for the best texture.
Reheating
While this dessert is delightful cold, you can gently reheat slices in the microwave for 15 to 20 seconds to bring back the warmth and softness. If you prefer, pop them in a low oven (about 300°F) for 5 to 10 minutes—just until warmed through. Don’t forget an extra drizzle of honey before serving!
FAQs
Can I use low-fat cream cheese in this Sopapilla Cheesecake Recipe?
Absolutely! Low-fat cream cheese works well if you’re looking to lighten things up a bit. The texture may be slightly less rich, but the filling will still be creamy and delicious.
Do I need to let the Sopapilla Cheesecake cool before slicing?
Yes, letting the cheesecake cool for at least 15–20 minutes helps it set up, making it easier to slice cleanly and keep those beautiful layers intact.
Can I add fruit preserves or jam to this recipe?
Definitely! For a fun twist, spread a thin layer of your favorite fruit preserves—like raspberry, apricot, or strawberry—over the cream cheese before adding the top dough. It adds a pop of flavor and a gorgeous color contrast.
Is it possible to make this Sopapilla Cheesecake Recipe ahead of time?
Yes, you can make it up to a day in advance. Just cover and refrigerate until you’re ready to serve. It’s delicious cold or at room temperature, so it’s perfect for entertaining or meal prep.
Can I use homemade dough instead of crescent rolls?
If you’re feeling adventurous, homemade dough will work! Just roll it out thin and use it in place of the crescent rolls. Keep in mind the texture will be a bit different, but still yummy and satisfying.
Final Thoughts
There’s something truly magical about sharing a pan of Sopapilla Cheesecake Recipe with friends and family. It’s quick, it’s easy, and it’s guaranteed to make you the hero of any gathering. Give this recipe a try, and don’t be surprised when everyone asks for seconds—and the recipe, too!
Print
Sopapilla Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired, American
- Diet: Vegetarian
Description
This Sopapilla Cheesecake is a delightful dessert combining flaky crescent roll layers with a creamy, sweetened cream cheese filling, topped with a buttery cinnamon-sugar crust. Inspired by traditional Mexican sopapillas, this easy-to-make cheesecake bar offers a perfect balance of textures and flavors, ideal for any occasion.
Ingredients
Crescent Roll Layers
- 2 cans (8 ounces each) refrigerated crescent roll dough
Cream Cheese Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Optional
- Honey for drizzling
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Form the bottom crust: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared dish, pinching any seams together to create a solid base.
- Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until the mixture is smooth and creamy.
- Spread the filling: Evenly spread the cream cheese mixture over the crescent roll dough in the baking dish.
- Add the top crust: Unroll the second can of crescent roll dough and gently place it over the cream cheese layer, pinching seams together to cover the filling completely.
- Apply the topping: Pour the melted butter evenly over the top crescent dough layer. In a separate small bowl, mix together the remaining 1/2 cup sugar and ground cinnamon, then sprinkle this cinnamon-sugar mixture evenly over the buttered dough.
- Bake: Place the baking dish in the oven and bake for 30 to 35 minutes until the top is golden brown and puffed.
- Cool and serve: Let the cheesecake cool slightly before slicing into squares. Drizzle with honey if desired for extra sweetness and flavor.
Notes
- This dessert can be enjoyed warm, at room temperature, or chilled according to your preference.
- For a fruity variation, spread a thin layer of raspberry or apricot preserves under the cream cheese layer before adding the top crust.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 27 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
