Sopapilla Cheesecake

Total Time Prep: 25 min. Bake: 40 min. + chilling
Yield 16 pieces
Test Kitchen Approved
This sopapilla cheesecake recipe uses only a handful of ingredients, including refrigerated crescent roll dough. It makes it easy to assemble and gives the bars a flaky texture reminiscent of classic sopapillas.

Ingredients

  • 3 packages (8 ounces each) cream cheese, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cans (8 ounces each) refrigerated crescent rolls
  • TOPPING:
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking dish.
  2. In a large bowl, beat cream cheese until smooth, 5-7 minutes. Add sugar and vanilla extract; mix until incorporated, 1-2 minutes. Add eggs, one at a time, until combined 2-3 minutes.
  3. Press one can crescent rolls into bottom of prepared dish, pressing seams closed. Pour cheesecake filling on top. Layer second can of crescent rolls on top. Brush with melted butter; sprinkle with sugar and cinnamon. Bake until crescent rolls are golden brown and filling is set, 35-40 minutes. Cool to room temperature on wire rack. Cover; refrigerate at least 3 hours. Cut into squares; serve.

Nutrition Facts

1 piece: 416 calories, 26g fat (14g saturated fat), 81mg cholesterol, 401mg sodium, 42g carbohydrate (31g sugars, 0 fiber), 6g protein.

A sopapilla is a delectable fried pastry dusted with cinnamon and sugar, popular in Tex-Mex cuisine. I've captured the flavors in a luscious cheesecake with a flaky crescent roll dough crust, all topped with cinnamon sugar. —Kelly Nusser, Canyon, Texas
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC