Easy Sopapilla Cheesecake

Why You’ll Love This Recipe

I love this recipe because it’s so simple yet incredibly indulgent. It uses crescent rolls as a shortcut, so there’s no need to fuss with homemade dough. The cream cheese filling is smooth and sweet, while the cinnamon sugar topping gives it a little crunch. It’s great for potlucks, holidays, or any time I want a quick dessert that looks and tastes impressive.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 8oz. packs of Pillsbury crescent rolls
2 8oz. packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
1/4 cup butter melted
1 tablespoon cinnamon
4 tablespoons sugar

• honey

Directions

I start by preheating the oven to 350°F and spraying a 9×13-inch baking dish with cooking spray.
Next, I press one can of crescent roll dough into the bottom of the dish, making sure the seams are sealed and the dough reaches the edges. Sometimes I bake this bottom layer for about 5–8 minutes first to make sure it’s fully cooked.
In a bowl, I combine the softened cream cheese, sugar, and vanilla until the mixture is smooth and creamy. Then I spread it evenly over the baked or unbaked crescent roll layer.
I roll out the second can of crescent dough and lay it carefully over the cream cheese mixture, stretching it to fit and sealing the edges.
I brush the top with melted butter, then sprinkle evenly with cinnamon and sugar.
Finally, I bake it for about 30 minutes, or until the top is golden brown and slightly crisp.
Once it’s baked, I either enjoy it warm (it’s gooey and amazing) or let it cool and chill for several hours before slicing into squares or triangles. For a finishing touch, I drizzle a little honey on top before serving.

Servings and Timing

This recipe makes 16 servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

When I want to switch things up, I sometimes add a thin layer of fruit preserves—like strawberry, raspberry, or apple—between the cream cheese and top dough. A sprinkle of chopped pecans or walnuts adds a lovely crunch, too. For a fall twist, I mix a little pumpkin puree and pumpkin spice into the cream cheese filling.

Storage/Reheating

I keep leftover sopapilla cheesecake in the refrigerator, covered tightly, for up to 4 days. When I want to reheat a slice, I pop it in the microwave for about 15–20 seconds to bring back that warm, gooey texture. It also tastes delicious cold, straight from the fridge. I don’t recommend freezing it, as the texture of the cream cheese filling can change once thawed.

FAQs

Can I use low-fat cream cheese?

Yes, I can use low-fat cream cheese, but the texture won’t be quite as rich and creamy as the full-fat version.

Can I use a different type of dough?

Yes, puff pastry works beautifully for a flakier result, though I find crescent rolls give a softer, more buttery bite.

Do I have to prebake the bottom crust?

It’s optional, but I like to bake it for 5–8 minutes first to make sure it’s fully cooked and not doughy.

What’s the best way to cut it cleanly?

I chill it for a few hours before slicing—it sets the filling and makes for neat squares or triangles.

Can I add toppings besides honey?

Absolutely. I like to drizzle caramel sauce or chocolate syrup for an extra touch of decadence.

Can I make it ahead of time?

Yes, I prepare it a day in advance, chill it overnight, and warm it slightly before serving.

What does the honey add?

The honey adds a beautiful sheen and a floral sweetness that complements the cinnamon and cream cheese perfectly.

Can I use homemade crescent dough?

Yes, I can, but using store-bought saves time and still tastes amazing.

Is this dessert served warm or cold?

It’s delicious both ways—I love it warm for a gooey texture and cold for a cheesecake-like firmness.

Can I double the recipe?

Definitely. I just use a larger baking dish or make two batches to serve a crowd.

Conclusion

This easy sopapilla cheesecake is one of those desserts that never fails to impress with minimal effort. I love how the creamy filling, buttery crust, and cinnamon-sugar topping come together in every bite. Whether I’m serving it warm with honey or chilled straight from the fridge, it’s always a crowd-pleaser that disappears fast.