Sopapilla Cheesecake
This sopapilla cheesecake is everything you love about warm, cinnamon-sugar sopapillas—wrapped around a thick, creamy cheesecake filling. It’s buttery, flaky, sweet, and ridiculously easy to make using crescent roll dough. No frying, no fuss—just a crowd-pleasing dessert that tastes even better the next day.
Ingredients
- 2 tubes 8 oz each refrigerated crescent roll dough
- 2 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup butter melted (divided)
- 1/2 cup granulated sugar for topping
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9x13 pan.
- Press one tube of crescent dough into the bottom to form a solid crust.
- Beat cream cheese, sugar, vanilla, and eggs until smooth, then spread the mixture evenly over the dough.
- Lay the second dough sheet on top, brush with melted butter, and sprinkle with cinnamon sugar.
- Bake 25–30 minutes until golden and set.
- Cool completely before cutting for clean slices.
Notes
Let it cool completely or chill overnight for the best texture. Store covered in the fridge for up to 4 days. You can freeze individual squares for up to 3 months—thaw in the fridge before serving. Use full-fat cream cheese for the creamiest filling and skip reduced-fat doughs for best results.