Why You’ll Love Sopapilla Cheesecake Recipe

I like this recipe because it delivers big flavor with very little effort. I enjoy how it combines the richness of cheesecake with the warm, familiar flavors of cinnamon sugar. It’s perfect when I want a crowd-pleasing dessert that looks impressive but doesn’t require complicated steps.

Ingredients

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

2 tubes crescent rolls, (8 ounces each)
32 ounces cream cheese, (4 blocks) at room temperature
¾ cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract

For the topping:
¼ cup unsalted butter, melted
⅓ cup granulated sugar
1 teaspoon ground cinnamon

Directions

I start by preheating the oven to 350°F and lightly greasing a 9×13-inch glass or ceramic baking dish.

I unroll one tube of crescent roll dough and press it evenly into the bottom of the prepared pan, sealing any seams as needed.

In a large mixing bowl, I beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. I add the egg and mix until fully incorporated. I spread this filling evenly over the crescent dough layer.

I unroll the second tube of crescent roll dough and carefully lay it over the cream cheese filling.

I brush the melted butter evenly over the top layer of dough. In a small bowl, I mix the remaining granulated sugar with the cinnamon, then sprinkle it evenly over the buttered dough.

I bake the cheesecake for 30 to 35 minutes, until the top is golden brown and the filling is set. I let it cool to room temperature, then refrigerate it for a few hours before slicing and serving.

Servings and Timing

I cut this dessert into 9 squares. The prep time takes about 15 minutes, the bake time is around 35 minutes, and I allow about 3 hours for cooling and chilling, bringing the total time to roughly 4 hours.

Variations

I sometimes drizzle honey over the top before serving for a classic sopapilla touch. When I want extra warmth, I add a pinch of nutmeg to the cinnamon-sugar topping. I also enjoy serving it with fresh berries for contrast.

Storage/Reheating

I store leftover sopapilla cheesecake covered in the refrigerator for up to 4 days. I serve it chilled straight from the fridge, but I also like letting it sit at room temperature for a few minutes to soften slightly.

FAQs

Does this need to be refrigerated?

I always refrigerate it because of the cream cheese filling.

Can I make this ahead of time?

I often make it a day ahead since it needs chilling anyway.

Do I need to seal the crescent roll seams?

I press them together to create a smooth base and top layer.

Can I use reduced-fat cream cheese?

I prefer full-fat for the creamiest texture, but reduced-fat works.

Why is my filling soft?

I make sure it’s fully chilled before slicing for clean cuts.

Can I add fruit?

I sometimes add a thin layer of pie filling, like cherry, over the cream cheese.

Is this similar to cheesecake bars?

I think of it as a cross between cheesecake bars and a cinnamon pastry.

Can I freeze this dessert?

I freeze it tightly wrapped and thaw it in the refrigerator.

What’s the best way to slice it?

I use a sharp knife wiped clean between cuts.

Is this very sweet?

I find the sweetness balanced by the tangy cream cheese.

Conclusion

I love this sopapilla cheesecake because it combines creamy, flaky, and cinnamon-sweet elements into one simple dessert. It’s easy to prepare, incredibly satisfying, and always a hit whenever I serve it.