Go Back
+ servings

Sopapilla Cheesecake Recipe

Transform crescent rolls into an amazing Sopapilla Cheesecake! This easy Mexican dessert combines creamy filling with cinnamon-sugar crunch.
Print Pin
Course: Dessert
Cuisine: Mexican-American
Keyword: Sopapilla Cheesecake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 385kcal
Cost: $15-20

Equipment

  • 9x13 inch baking pan
  • Electric mixer (hand or stand)
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Pastry brush (for butter)

Ingredients

For the Base and Top Layer:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

For the Cheesecake Filling:

  • 2 packages (8 oz each) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
  • In a small bowl, mix ½ cup sugar with 2 teaspoons cinnamon. Set aside.

Creating the Base Layer

  • Unroll one can of crescent dough and press it into the bottom of your prepared pan. Seal any perforations to create a solid base.
  • Brush the dough lightly with melted butter and sprinkle with a thin layer of the cinnamon-sugar mixture.

Making the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
  • In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
  • Mix in the vanilla extract and salt until the filling is completely smooth and free of lumps.
  • Spread the cream cheese mixture evenly over the bottom layer of dough.

Adding the Top Layer

  • Carefully unroll the second can of crescent dough and place it over the cream cheese layer.
  • Brush the top generously with remaining melted butter.
  • Sprinkle the remaining cinnamon-sugar mixture evenly over the top.

Baking and Cooling

  • Bake for 30-35 minutes, or until the top is golden brown and slightly puffy.
  • Allow to cool completely at room temperature (about 30 minutes).
  • Refrigerate for at least 1 hour before serving.

Notes

  • Bring all refrigerated ingredients to room temperature before starting. This ensures a smooth, lump-free cheesecake filling.
  • Press the crescent dough seams together well to prevent filling from leaking through.
  • Don't overbake - the top should be golden brown but not dark brown.
  • For clean cuts, refrigerate the cheesecake completely and use a sharp knife dipped in hot water between cuts.

Nutrition

Serving: 1square | Calories: 385kcal | Carbohydrates: 38g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 450mg | Fiber: 1g | Sugar: 22g | Calcium: 80mg | Iron: 1mg