This easy sopapilla cheesecake is a simple, crowd-pleasing dessert made with layers of crescent dough filled with a creamy cheesecake center and finished with a buttery cinnamon-sugar topping that echoes the classic sopapilla flavors.
This recipe skips the water bath and deep-frying of traditional cheesecakes and sopapillas, making it quicker and much easier to prepare. Using store-bought crescent roll dough sheets means you can assemble it in minutes and have a warm, comforting dessert in under an hour.
The buttery cinnamon-sugar topping gives this bar the familiar sweetness and aroma of churros and sopapillas. Serve warm with a drizzle of honey or a scoop of vanilla ice cream for an extra-special treat.
🥐Ingredients:
- 2 – 8 oz. cans crescent rolls – sheets without seams are easiest; see notes for using perforated crescent rolls.
- 3 – 8 oz. packages cream cheese – softened to room temperature (full fat recommended)
- 1 ¾ cups granulated sugar – divided between the filling and the topping
- 2 teaspoons vanilla extract
- ½ cup unsalted butter – melted
- 2 teaspoons ground cinnamon
- Optional: drizzle of honey or scoop of ice cream for serving
For exact measurements and a printable recipe card, see the recipe card at the bottom of the post.
Substitutions and Variations
- Toppings: Try caramel sauce, chocolate sauce, or a dollop of whipped cream instead of, or in addition to, honey.
- Lighter filling: To make a thinner filling, use 16 ounces (2 packages) of cream cheese and 1 cup of sugar. Check for doneness 30–35 minutes into baking.
🔪 Instructions:
Prep: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
Step 1: Open one can of crescent roll dough and press it into the bottom of the baking dish, covering the entire base. Pinch any seams together so the filling won’t leak.
Step 2: In a large bowl, beat the softened cream cheese with 1 ¼ cups of granulated sugar and the vanilla extract on medium speed until smooth and fluffy.
Step 3: Spread the cream cheese mixture evenly over the crescent roll layer in the pan.
Step 4: Roll out the second can of crescent dough on a sheet of parchment paper. Press seams together and pat the dough into a 9×13-inch rectangle to match the dish.
Pro Tip: Rolling the top layer out on parchment paper makes it easier to lift and flip onto the filling without squishing the cheesecake layer.
Step 5: Carefully flip the parchment paper and dough over the cream cheese layer. Peel off the parchment and tuck the edges of the dough into the pan.
Step 6: Pour the melted butter evenly over the top dough and use a pastry brush to spread it if needed.
Step 7: Mix the remaining ½ cup sugar with the cinnamon and sprinkle the cinnamon-sugar evenly over the buttered top.
Step 8: Bake 35–40 minutes, until the top is puffed and golden brown. Remove from oven and allow to cool completely before slicing.
Serve: Cut into bars and serve with a drizzle of honey or a scoop of ice cream, if desired.
Recipe Tips for Sopapilla Cheesecake Bars
- Use a rolling pin to spread the top dough on parchment paper for an even 9×13 fit.
- If your crescent dough has seams, be sure to press and pinch them closed so the filling stays contained.
- The cinnamon on top can darken the surface; to avoid over-browning, bake on the bottom oven rack or place a pan on the rack above as a shield.
- Let the bars cool at least 30 minutes before slicing. They’re easier to remove from the pan once the filling firms up.
- Don’t remove from the oven too early — the edges may puff before the center has fully set.
Recipe FAQs
A sopapilla is a puffed fried pastry common in Mexican and Southwestern cuisine. It’s often served sweet—sprinkled with sugar or cinnamon and drizzled with honey—or used as a savory base for toppings.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes. Once cooled, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
If you try this Sopapilla Cheesecake, please leave a star rating and share your thoughts in the comments.
Sopapilla Cheesecake
| Cuisine: American
| Prep Time: 20 minutes
| Cook Time: 35 minutes
| Total Time: 55 minutes
Ingredients
- 2 – 8 oz. packages crescent rolls
- 3 – 8 oz. packages cream cheese, room temperature
- 1 ¾ cup granulated sugar, divided
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, melted
- 2 teaspoons ground cinnamon
- Optional: drizzle of honey to serve
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Press one can of crescent rolls into the bottom of the pan, pinching seams closed.
- Beat cream cheese with 1 ¼ cups sugar and vanilla until smooth and fluffy. Spread over the crust.
- Roll the second can of crescent dough on parchment, pressing seams together to form a 9×13 rectangle. Flip onto the filling and tuck edges into the pan.
- Pour melted butter over the top and brush to cover evenly.
- Combine the remaining ½ cup sugar with cinnamon and sprinkle over the buttered top.
- Bake 35–40 minutes, until puffed and golden brown. Cool completely, then cut into bars.
- Serve warm with a drizzle of honey or ice cream, if desired.
Notes
Storage: Refrigerate in an airtight container up to 5 days. To freeze, wrap tightly and freeze up to 1 month; thaw in the refrigerator.
Tips: If your crescent dough has perforated seams, press them together well. To prevent over-browning from the cinnamon topping, bake on the lower rack or shield the top with a pan. Allow bars to cool at least 30 minutes before slicing.