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Homemade sopapilla cheesecake bar with a golden, flaky top, creamy cheesecake filling, and cinnamon crust, dusted with powdered sugar on a white plate.

Sopapilla Cheesecake

5 from 1 vote
A rich, buttery Sopapilla Cheesecake made with crescent rolls, sweet cream cheese filling, and a cinnamon sugar topping — all the flavors of your favorite Mexican dessert with none of the frying hassle.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American, Mexican-Inspired
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans Crescent roll dough - Refrigerated
  • 2 packages Cream cheese - 8 oz each, softened
  • 1 cup Granulated sugar - Divided (¾ cup for filling, ¼ for topping)
  • 1 teaspoon Vanilla extract
  • 1 Large egg
  • 4 tablespoons Butter - Melted
  • 1 tablespoon Ground cinnamon - Mixed with sugar for topping
  • 1 tablespoon Honey - Optional, mix into filling
Optional Toppings:
  • drizzle Honey - For topping
  • sprinkle Powdered sugar
  • handful Fresh berries - Strawberries, blueberries, etc.
  • dollop Whipped cream

Equipment

  • 9x13 inch baking dish (Greased)
  • Large mixing bowl
  • Electric mixer (Hand or stand)
  • Measuring cups & spoons
  • Pastry brush (For butter and optional honey)
  • Small bowl (For cinnamon sugar mix)

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.
  2. Unroll one can of crescent dough and press into the bottom of the dish. Pinch seams to seal.
  3. Brush the dough with a little melted butter. Optional: brush with a thin layer of honey.
    A baking pan filled with unbaked crescent roll dough being brushed with melted butter, showing a smooth top layer with faint seams, ready for the oven.
  4. In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, egg, and optional honey. Mix until creamy.
    Creamy cheesecake filling being spread in a metal baking pan with a spatula, surrounded by eggs, sugar, and powdered ingredients on a rustic wooden surface.
  5. Spread cream cheese filling evenly over the dough in the baking dish.
  6. Unroll second crescent roll can and lay over the filling. Gently press seams.
  7. Brush top with remaining melted butter. Sprinkle with cinnamon sugar.
  8. Bake for 25–30 minutes until golden brown. Cool completely before cutting.
  9. Optional: Drizzle with honey, dust with powdered sugar, or top with berries and whipped cream.
    Freshly baked sopapilla cheesecake in a pan, golden brown with cinnamon sugar topping, as honey is drizzled over the surface using a wooden dipper.

Nutrition

Serving: 110gCalories: 330kcalCarbohydrates: 32gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 55mgSodium: 320mgPotassium: 85mgFiber: 1gSugar: 19gVitamin A: 700IUVitamin C: 0.2mgCalcium: 50mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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