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A plated slice of sopapilla cheesecake topped with whipped cream and sprinkled with cinnamon, drizzled with honey syrup.

Sopapilla Cheesecake

A crowd-pleasing dessert that combines the flaky layers of Sopapilla Cheesecake with the rich creaminess of cheesecake. Simple to make, easy to transport, and always the first to disappear at potlucks and family dinners.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 14 squares
Course: Dessert, Potluck Treat
Cuisine: American, Mexican-Inspired
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tubes Crescent roll dough - Refrigerated 8 oz each
  • 16 oz Cream cheese - Softened
  • 1 cup Granulated sugar - For filling
  • 1 Large egg - Room temperature
  • 2 teaspoon Pure vanilla extract
  • ½ cup Unsalted butter - Melted
  • ¼ cup Brown sugar - Light or dark
  • 1 tablespoon Ground cinnamon
  • 2 tablespoon Honey - For drizzling optional
  • Powdered sugar - For drizzling for dusting
  • Fresh berries - Optional for serving
  • Whipped cream - Optional on the side

Equipment

  • 1 9x13 inch baking dish (Glass or metal works)
  • 1 Large mixing bowl (For cream cheese filling)
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Small bowl (For cinnamon-sugar mixture)
  • 1 set Measuring cups & spoons (Standard kitchen set)
  • 1 Spatula or spoon (For spreading filling evenly)

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking dish thoroughly.
    A tray of freshly baked, fluffy golden crescent rolls in a rectangular baking dish.
  2. Spread first tube of crescent dough evenly in the pan, sealing all seams.
    A baking pan lined with unbaked dough pressed evenly along the bottom and sides.
  3. Beat cream cheese with sugar, vanilla, and egg, then spread mixture on dough.
    A mixing bowl filled with smooth cream cheese mixture, surrounded by flour, sugar, and eggs on a light blue table.
  4. Cover filling with second dough layer, brush with butter, sprinkle cinnamon sugar.
    A hand using a pastry brush to coat a sealed pie crust with melted butter before baking.
  5. Bake until golden brown, cool slightly, drizzle honey, and cut into squares.
    A golden-brown sopapilla cheesecake sliced on a wooden plate, showing the creamy cheesecake filling and a cinnamon sugar topping.

Nutrition

Serving: 85gCalories: 290kcalCarbohydrates: 26gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 320mgPotassium: 70mgFiber: 0.5gSugar: 17gVitamin A: 550IUCalcium: 40mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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