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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.
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DELICIOUS!! So Easy to make! Can whip it up in no time with basic ingredients! Thank you!
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
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
Ingredients
- 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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15 comments on “Easy Sopapilla Cheesecake”
Can you make them in a crock pot to
Hi Amanda. I haven’t tried this recipe in a crockpot but I don’t think it would yield the same results.
This is my go to recipe. It’s a hit for everyone. Do leftovers need to refrigerated?
Thanks Corryn. Yes, it is best to keep them in the fridge.
Best tasting recipe I have had in a long time! I already have requests to make it for Christmas!
So glad to hear this Anne!
I took it potluck they loved it they wanted the receipe I knew it by heart it was so easy & good will make it again
Very easy and Delicious !!!!
Fabulous! Having a Diez y seis themed bunco party this month and just did the test run on this recipe! Easy peasy and sooooo delicious! Drizzled a little honey over the top! Will make this on a regular basis!!!
I added cinnamon chips on top of cream cheese mixture then top crust an butter
Turned out great delicious
We love cinnamon
Yummy & Delicious
DELICIOUS!! So Easy to make! Can whip it up in no time with basic ingredients! Thank you!
People love these!
I baked the bottom crust before spreading filling, just till beginning to brown, to be sure finished bars are not doughy.
Did you cool it or add filling when warm?