Name: Sopapilla Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 16 ounces cream cheese, room temperature (2 8-ounce packages); 1 3/4 cups granulated sugar, divided; 1 teaspoon pure vanilla extract; 2 cans refrigerated crescent rolls or sheets (8 ounces each); 1/2 cup butter, room temperature; 1 1/2 teaspoons ground cinnamon; 3 tablespoons honey

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Sopapilla Cheesecake is a deliciously indulgent dessert that combines the rich creaminess of cheesecake with the flaky, buttery goodness of crescent rolls. A cinnamon-sugar topping and a final drizzle of honey give it a sopapilla-inspired twist that’s both comforting and irresistibly sweet. Whether served chilled or at room temperature, this crowd-pleaser is always a hit.

Sopapilla Cheesecake

Why You’ll Love This Recipe

Minimal prep time with impressive results
Crescent roll crust makes it super easy—no homemade dough needed
Rich and creamy cheesecake center
Cinnamon sugar topping adds a delightful crunch
Drizzle of honey gives a warm, sopapilla-like finish
Great for potlucks, holidays, or brunches
Can be served cold or room temperature
Perfectly portioned into squares for sharing
Make-ahead friendly
Only 8 ingredients needed

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 ounces cream cheese, room temperature
1 ¾ cups granulated sugar, divided
1 teaspoon pure vanilla extract
2 cans refrigerated crescent rolls or sheets (8 ounces each)
½ cup butter, room temperature
1 ½ teaspoons ground cinnamon
3 tablespoons honey

Directions

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
Prepare the filling: In a large bowl using an electric mixer or stand mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until smooth and creamy—about 3 minutes on medium-high speed.
Layer the crust: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan. If using crescent rolls, pinch the seams together to create a single sheet.
Add the filling: Spread the cream cheese mixture evenly over the dough.
Top layer: Unroll the second can of dough and place it on top of the cream cheese layer, pressing gently to cover.
Make the topping: In a medium bowl, use a fork to combine the butter, remaining ¾ cup sugar, and cinnamon. Dot this mixture evenly over the top dough layer.
Bake: Place the pan in the preheated oven and bake for 35–40 minutes, or until the dough is golden brown and puffed.
Finish: Remove from the oven and drizzle with honey while still warm.
Cool: Let the cheesecake cool in the pan for about 2 hours before slicing into 12 squares.
Serve at room temperature or chilled. Store leftovers in the refrigerator.

Servings and timing

Yield: 12 servings
Prep time: 15 minutes
Cook time: 35–40 minutes
Cooling time: 2 hours
Total time: 4 hours 50 minutes

Variations

Add fruit: Mix in a layer of canned cherry pie filling or apple slices between the cream cheese and top dough layer.
Spicy kick: Add a pinch of cayenne or use spicy honey for a sweet heat contrast.
Pumpkin twist: Stir a bit of pumpkin purée and pumpkin spice into the cream cheese mixture for a fall version.
Nutty topping: Sprinkle chopped pecans or walnuts over the cinnamon sugar mixture before baking.
Chocolate version: Add mini chocolate chips into the cream cheese mixture or on top before baking.
Maple drizzle: Substitute the honey with warm maple syrup for a different finish.
Almond flavor: Add ½ teaspoon almond extract to the filling for extra depth.
Gluten-free: Use gluten-free crescent roll dough and ensure other ingredients are certified gluten-free.
Individual servings: Bake in muffin tins lined with crescent dough squares for mini sopapilla cheesecakes.
Extra creamy: Add ¼ cup sour cream to the cheesecake filling for even more richness.

Storage/Reheating

Refrigerate: Store in an airtight container in the fridge for up to 3 days.

Freeze: Wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheat: Serve chilled or warm briefly in the microwave (10–15 seconds) if desired.

FAQs

What are sopapillas?

Sopapillas are fried, fluffy pastries often served with honey in Mexican and Southwestern cuisine. This dessert mimics those flavors with a baked twist.

Can I make this ahead of time?

Yes! It actually tastes even better after chilling for a few hours, so it’s perfect for make-ahead prep.

Do I need to use crescent roll sheets?

No, regular crescent rolls work fine. Just pinch the seams together to form a continuous sheet.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and flavor.

Is this served warm or cold?

It can be served either way! Many people enjoy it chilled, but it’s also delicious at room temperature.

Can I add toppings before baking?

Yes. Try chopped nuts or a light sprinkle of sugar for extra texture.

How do I know it’s done baking?

The top should be puffed and golden brown, and the center should feel set. Bake times may vary slightly depending on your oven.

What kind of honey is best?

Any kind you enjoy. Clover, orange blossom, or wildflower honeys work well. For deeper flavor, try a drizzle of cinnamon-infused or spicy honey.

Can I double this recipe?

Yes, but you’ll need two 9×13 pans or one extra-large baking dish and may need to adjust the baking time slightly.

How long does it last in the fridge?

Up to 3 days. Cover tightly or store in an airtight container for freshness.

Conclusion

Sopapilla Cheesecake is a rich, indulgent dessert that’s incredibly easy to make and guaranteed to impress. With its layers of flaky crescent dough, creamy filling, cinnamon sugar topping, and a drizzle of honey, it’s the perfect blend of simplicity and indulgence. Whether for a party, holiday, or just because—it’s a treat you’ll want to make again and again.