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Easy Sopapilla Cheesecake

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A rich and comforting dessert made with flaky crescent dough, creamy cheesecake filling, and a buttery cinnamon-sugar topping. This easy sopapilla cheesecake is golden, sweet, and perfectly indulgent—ideal for holidays, potlucks, or anytime you crave something special.

Ingredients

2 (8 oz) packs Pillsbury crescent rolls

2 (8 oz) packs Cream cheese, room temperature

1 cup Sugar

1 teaspoon Vanilla extract

1/4 cup Butter, melted

1 tablespoon Cinnamon

4 tablespoons Sugar (for topping)

Honey, for drizzling

Instructions

  1. Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
  2. Unroll one can of crescent dough and press it into the bottom of the dish, sealing seams. Optionally, bake for 5–8 minutes to ensure the crust is fully cooked.
  3. In a mixing bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth and creamy.
  4. Spread the cream cheese mixture evenly over the bottom crescent layer.
  5. Unroll the second can of crescent dough and carefully place it over the cream cheese layer, pressing to seal edges.
  6. Brush the top with melted butter, then sprinkle evenly with cinnamon and 4 tablespoons of sugar.
  7. Bake for 30–35 minutes, or until the top is golden brown and slightly crisp.
  8. Cool for at least 30 minutes before slicing, or chill for several hours for cleaner cuts.
  9. Drizzle with honey before serving and enjoy warm or cold.

Notes

Prebaking the bottom crust prevents sogginess.

Add fruit preserves, such as raspberry or apple, between layers for variation.

Top with chopped nuts or caramel drizzle for added texture and flavor.

Serve warm for a gooey texture or chilled for a firmer cheesecake bite.

Store leftovers in the refrigerator for up to 4 days; do not freeze.

Nutrition

Find it online: https://chocolatecoveredamy.com/easy-sopapilla-cheesecake/