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Sopapilla cheesecake slice with cinnamon sugar and honey drizzle, served on a plate.
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Sopapilla Cheesecake

This sopapilla cheesecake combines the rich, creamy texture of cheesecake with the crispy, cinnamon-sugar topping of a classic sopapilla. With simple ingredients like crescent roll dough, cream cheese, and cinnamon, this dessert is both easy to make and delicious. Perfect for any occasion, it’s sure to become a family favorite!
Prep Time20 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 300kcal

Equipment

  • 9x9 inch baking pan
  • Mixing Bowl
  • Electric mixer or whisk
  • Measuring spoons

Ingredients

  • 1 package crescent roll dough
  • 2 packages cream cheese (8 oz each)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 1/4 cup honey (optional for drizzle)

Instructions

  • Preheat the oven to 350°F (175°C).
  • Unroll the crescent roll dough and place it in a greased 9x9 inch baking pan, pressing it to form the base.
  • In a mixing bowl, combine cream cheese, sugar, and vanilla. Beat until smooth and creamy. Spread the mixture over the dough.
  • Roll out the remaining crescent dough and place it over the cheesecake layer.
  • Brush the top with melted butter and sprinkle with cinnamon sugar.
  • Bake for 25-30 minutes, or until golden brown.
  • Let the cheesecake cool for 10 minutes. Drizzle with honey before serving.

Notes

  • You can make this dessert ahead of time and store it in the fridge for 2-3 days.
  • For a gluten-free version, use gluten-free dough, and for keto, use low-carb dough and a sugar substitute.