Sopapilla Cheesecake


non stick cooking spray

16 ounces crescent rolls two 8 ounce tubes

24 ounces cream cheese three 8 ounce blocks at room temperature

1 3/4 cup granulated sugar divided

2 teaspoons vanilla extract

1/2 cup unsalted butter melted

2 teaspoons ground cinnamon

Before You Begin

Crescent rolls typically come with perforations to easily separate each crescent roll. It’s easy to press the seams together to form a single sheet. Some stores also carry crescent roll “sheets”, which are in a single sheet, without perforations. If you have the option, grab two cans of the sheets so that you can skip the step of pressing the seams together.

The top of the sopapilla cheesecake will turn golden brown – some areas will appear very dark from the cinnamon. To ensure that the crescent dough portion cooks (and puffs) without overbrowning the top, bake the cheesecake on the bottom shelf (or bottom third) of the oven.

Don’t remove the cheesecake from the oven too soon. The edges start to puff first, but the center of the pan needs to also puff for the crescent dough to cook.

The cheesecake needs to cool for at least 30 minutes before slicing. I would recommend cooling completely in order to cut into neat bars that lift easily from the pan. They are good warm, though, if you just can’t wait.

If you’d like, you can reduce the amount of cream cheese to 16 oz. instead of 24 oz. Reduce the sugar that you mix in to just 1 cup. This will make a thinner filling and the cook time may be a few minutes less.

If you use a greater ratio of cinnamon to sugar, the top will be darker.
Store, covered, in the refrigerator for up to 5 days or freeze, wrapped well, for up to 1 month.


Preheat the oven to 350°F. Spray a 9”x13” glass baking dish with nonstick cooking spray.

Opening one can of crescent rolls, roll them out into the bottom of the baking dish. Press to fill out the entire bottom of the dish and press any seams together. (see note below)

In a medium mixing bowl, beat together cream cheese, 1 1⁄4 cups of granulated sugar, and the vanilla extract. Beat until creamy and fluffy.

Spread the cream cheese mixture evenly over the bottom crescent roll crust.

Roll the second can of crescent rolls out on a sheet of parchment paper. Press the seams together well and pat out the dough to form a 9×13 rectangle that will fill out the top of the baking dish.

Lift the parchment paper and flip it upside down over the cream cheese mixture. Peel away the parchment paper and tuck the dough to each edge of the baking dish.

Pour the melted butter over the top of the dough and use a pastry brush, if needed, to spread.

Combine the remaining 1⁄2 cup sugar and the cinnamon to make cinnamon sugar.

Sprinkle the cinnamon sugar over the melted butter as evenly as possible.

Bake for 35-40 minutes, until the crescent dough is puffed across the top and the sopapilla cheesecake is golden brown.

Allow the cheesecake to cool and then cut into bars. Serve with a drizzle of honey, if desired.

Nutrition Information:

Serving: 1 serving (1 slice)

Calories: 514cal | Carbohydrates: 48g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 476mg | Potassium: 80mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 999IU | Vitamin C: 0.01mg | Calcium: 61mg | Iron: 1mg

Frequently Asked Questions:

Can I use reduced-fat cream cheese for this recipe?

Yes, you can substitute reduced-fat cream cheese for the regular cream cheese if you prefer.

However, keep in mind that using reduced-fat cream cheese may slightly alter the texture and flavor of the cheesecake.

Can I make this recipe ahead of time?

Yes, you can prepare the sopapilla cheesecake ahead of time and store it in the refrigerator.

It’s best to wait until just before serving to sprinkle the cinnamon sugar on top and bake it to ensure a fresh, crispy texture.

Can I freeze leftovers of this cheesecake?

Absolutely! Sopapilla cheesecake freezes well.

Simply wrap the leftover bars tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer.

Thaw in the refrigerator before serving.

What can I use as a substitute for the crescent rolls?

If you prefer not to use crescent rolls, you can substitute puff pastry or phyllo dough for a similar flaky crust.

Just be aware that the texture and flavor may vary slightly.

Can I add fruit to this cheesecake?

Yes, you can add fruit to this recipe for extra flavor and freshness.

Sliced strawberries, blueberries, or raspberries can be layered on top of the cream cheese mixture before adding the second layer of crescent dough.

Adjust the baking time accordingly.

Can I use salted butter instead of unsalted butter for the recipe?

Yes, you can use salted butter if that’s what you have on hand.

Just be mindful of the additional salt content, especially if you’re sensitive to salt.

How do I know when the sopapilla cheesecake is done baking?

The cheesecake is done when the crescent dough is puffed and golden brown across the top.

You can also insert a toothpick into the center; if it comes out clean, the cheesecake is ready.

Can I adjust the sweetness of the cheesecake filling?

Absolutely! Feel free to adjust the amount of sugar in the cream cheese mixture to suit your taste preferences.

You can add more or less sugar depending on how sweet you like your cheesecake.

What is the purpose of chilling the cheesecake before serving?

Chilling the cheesecake helps it set and allows the flavors to meld together.

It also makes it easier to cut into neat bars without the filling oozing out.

Can I reheat leftover sopapilla cheesecake?

While it’s best enjoyed fresh, you can certainly reheat leftover cheesecake bars in the microwave for a few seconds or in the oven at a low temperature until warmed through.

Just be careful not to overheat, as the cream cheese filling may become too runny.

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