Description
Sopapilla Cheesecake is a rich and indulgent dessert made with layers of crescent roll dough, a creamy cheesecake filling, cinnamon sugar topping, and a honey drizzle. It’s a mash-up of a classic sopapilla pastry and creamy cheesecake, perfect served warm or chilled.
Ingredients
- 2 cans (8 oz each) crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2–3 tablespoons honey (for drizzling)
Instructions
- Preheat oven to 350 °F (175–180 °C) and grease a 9×13‑inch baking pan.
- In a small bowl, mix 1/4 cup sugar with the ground cinnamon and set aside.
- In a large bowl, beat cream cheese, remaining 3/4 cup sugar, egg, and vanilla until smooth and creamy.
- Unroll one can of crescent dough and press into the bottom of the prepared pan, sealing any seams.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second crescent dough and place on top of the cream cheese layer, gently stretching to cover.
- Brush melted butter over the top layer of dough.
- Sprinkle cinnamon sugar mixture evenly over the buttered dough.
- Bake for 30–35 minutes, or until top is golden and center is set.
- Drizzle with honey immediately after baking.
- Cool completely, then chill for at least 1–3 hours or overnight before slicing into bars.
Notes
- Chilling before slicing helps achieve clean cuts.
- Add fruit filling or citrus zest for variation.
- Puff pastry can be used instead of crescent rolls for a flakier crust.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Best served warm with a scoop of vanilla ice cream or chilled for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg