...
Go Back
–+ servings
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

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.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American, Mexican-Inspired
Keyword: Best sopapilla cheesecake recipe, Pioneer Woman sopapilla cheesecake, Pumpkin sopapilla cheesecake, Sopapilla Cheesecake, Sopapilla cheesecake cookies, Sopapilla cheesecake recipes, Strawberry sopapilla cheesecake
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 330kcal
Cost: $9

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)

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

Instructions

  • Preheat oven to 350°F. Grease a 9x13 inch baking dish.
  • Unroll one can of crescent dough and press into the bottom of the dish. Pinch seams to seal.
  • 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.
  • 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.
  • Spread cream cheese filling evenly over the dough in the baking dish.
  • Unroll second crescent roll can and lay over the filling. Gently press seams.
  • Brush top with remaining melted butter. Sprinkle with cinnamon sugar.
  • Bake for 25–30 minutes until golden brown. Cool completely before cutting.
  • 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.

Notes

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

Nutrition

Serving: 110g | Calories: 330kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 320mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1.5mg