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Sopapilla Cheesecake recipe on a plate

Easy Sopapilla Cheesecake Recipe

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 50 mins
  • Yield: 12 1x


This Easy Sopapilla Cheesecake Recipe is made with buttery puff pastry and topped with a cinnamon sugar crust and filled with creamy cheesecake.


Units Scale
  • 28 oz. Cans Crescent Roll dough
  • 16 oz. cream cheese softened
  • 1/2 c. sugar
  • 1/2 tbsp. Vanilla extract
  • 6 tbsp. Butter, melted
  • 1/2 c. sugar
  • 1tbsp. cinnamon


  1. Preheat oven to 350 Degrees and spray a 9X13 casserole dish with baking spray.
  2. In a medium bowl, blend the cream cheese with ½ cup of sugar until creamy. Add the vanilla extract and mix. Roll one of the crescent roll sheets evenly at the bottom of the casserole dish. Next, spread the cream cheese mixture evenly on top of the crescent roll dough.
  3. Take the second crescent roll dough and roll on top of the cream cheese mixture. Be sure the dough covers the cream cheese mixture. Brush melted butter on top of the dough. Mix the last ½ cup of sugar and a tablespoon of cinnamon in a small bowl and sprinkle evenly on top of the top dough.
  4. Bake in the oven for 20-25 minutes The top of the crescent roll dough should be golden brown and the cinnamon sugar will look like a crust. Allow to cool at room temperature for 30 minutes and place in the refrigerator to chill, at least, 1 hour until ready to serve.
  • Prep Time: 85 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mexican

Keywords: sopapilla cheesecake, mexican cheesecake,