Easy Sopapilla Cheesecake

5 from 12 votes

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By: Jill Mills Posted: Dec 16, 2020 Updated: Nov 11, 2023

This Sopapilla Cheesecake makes a delicious dessert in a snap! Two layers of crescent rolls filled with a creamy cheesecake filling then topped with melted butter and cinnamon sugar and baked until golden brown.

Sopapilla Cheesecake Recipe

What’s the best dessert for Tacos on Tuesday? It has to be this easy Sopapilla Cheesecake Recipe! This quick and simple Mexican-inspired dessert is so satisfying and the perfect way to end a weeknight dinner, serve for a special occasion, or bring to a picnic or potluck dinner.

Love the taste of sopapillas? Be sure to also check out our Chocolate Sopapilla Cheesecake Bars and our Blueberry Sopapilla Cheesecake Bars.

Ingredients You’ll Need

Here’s what you’ll need to make this Sopapilla Cheesecake (the exact measurements and full recipe instructions are below in the printable recipe card):

• Crescent rolls- this will be your top and bottom crust.
• Sugar- you will need granulated sugar for the cream cheese mixture and the .
• Vanilla- pure vanilla extract is always best.
• Cream cheese- you’ll use room temperature cream cheese to make the filling.
• Butter– melted butter will be brushed on the top crust.
• Cinnamon– you’ll use ground cinnamon with the butter on the top layer.

How to Make Sopapilla Cheesecake Bars

• Preheat the oven to 350F. Spray 9 x 13 baking dish with nonstick cooking spray and set aside.
• Open and press one of the tubes of the crescent dough into the bottom of the prepared baking dish, pinching the seams together.
• In a large bowl, beat together the softened cream cheese, sugar, and vanilla with an electric hand mixer on medium speed until smooth. Spread mixture over crescent roll dough in the pan.

• Open the second can of dough and unroll over the top of the cream cheese layer, pinching the perforation seams together.
• Brush the melted butter over top of the dough.
• In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.
• Bake for about 30 minutes until golden brown.
• Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.

Toppings for Sopapilla Cheesecake

While this cheesecake is amazing all by itself, you can always drizzle your favorite sauce or add your favorite topping like:

• Fresh fruit
• Whipped cream
• Caramel sauce
• Hot fudge sauce
• Honey

How to Store Leftovers

• Keep any leftover cheesecake bars in an airtight container in the fridge for up to five days.
• If you want to freeze them, wrap the individual bars in plastic wrap and then in foil and store in the freezer for up to 3 months. Thaw to room temperature and reheat if desired.
• Some like to eat the sopapilla cheesecake warm while others enjoy them better when chilled. Either way is the right way! To reheat just put in the microwave for about 10 seconds.

More Mexican Dessert Recipes

• Tres Leche Cake
• Churro Cupcakes
• Baked Churro Chips with Ganache
• Churro Cheesecake Bars

5 from 12 votes

Sopapilla Cheesecake Recipe

This easy Sopapilla Cheesecake makes a delicious dessert in a snap! Two layers of crescent rolls filled with a sweet cream cheese filling then topped with melted butter and cinnamon sugar and baked until golden brown. 

Servings: 12

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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Ingredients

  

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• ▢ 2 tubes refrigerated crescent roll dough
• ▢ 16 ounces (2 packages) cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon vanilla extract

Topping

• ▢ 1/4 cup butter melted
• ▢ 1/4 cup sugar
• ▢ 1 tablespoon ground cinnamon

Instructions

• Preheat the oven to 350F.
• Spray 9 x 13 baking dish with cooking spray.
• Open and press one of the tubes of the crescent rolls into the bottom of the dish, pinching the seams together.
• In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla with an electric mixer until smooth. Spread mixture over crescent roll dough in the pan.
• Open the remaining crescent roll dough tube and unroll over the top of the cheesecake filling, pinching the seams together.
• Brush the melted butter over top of the crescent roll dough. In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.
• Bake for about 30 minutes until golden brown. Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.

Last Step:

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Nutrition

Calories: 275kcal | Carbohydrates: 23g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 151mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 628IU | Vitamin C: 0.02mg | Calcium: 45mg | Iron: 0.1mg

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