This post may contain affiliate links. Read the full disclosure here.
Inspired by the classic New Mexican dessert, this Sopapilla Cheesecake features a creamy cheesecake filling nestled in a flaky crescent roll dough with a cinnamon sugar topping.
Sopapillas are a New Mexico fried pastry that is served sweet or savory. When served as a sweet dessert, it is topped with honey.
I took this delicious pastry and turned it into a cheesecake with a sweet, creamy cheesecake filling sandwiched between crescent roll dough and topped with a buttery cinnamon sugar topping. This cheesecake is served in square bars making it perfect for potlucks.
The bars can be drizzled with honey or served with a dollop of whipped cream for a classic sopapilla presentation. The cheesecake holds up so well, it can even be eaten as finger food! For more cheesecake recipes, check out my Nutella cheesecake, strawberry cheesecake, and Oreo cheesecake.
Table of Contents
- TASTE: The cheesecake filling is sweet and tangy, and the crescent roll topping tastes like a cinnamon sugar pastry!
- TEXTURE: Flaky, buttery topping with a creamy filling.
- EASE: This recipe is so easy to make with the shortcut of using canned crescent dough.
- TIME: The assembled cheesecake takes about 40 minutes to bake.
What You’ll Need
- Crescent roll dough: This recipe works best with crescent roll sheets. They are not perforated so it makes it easier to use.
- Cream cheese: Use full-fat, brick-style cream cheese. Spreadable cream cheese in a tub will not set properly.
- Sugar: Granulated sugar is used in the filling and the topping.
- Vanilla: Two teaspoons of pure vanilla is perfect for flavoring the filling.
- Sour cream: This will make the filling extra creamy and tangy.
- Eggs: Most sopapilla cheesecakes don’t call for eggs. I like to add them because it keeps the traditional cheesecake texture.
- Cinnamon: A whole tablespoon is used for the topping.
- Butter: Unsalted sweet cream butter is what I always recommend.
- 9×13 ceramic baking dish.
- Mixer. You can use a stand mixer or handheld electric mixer.
How to Make Sopapilla Cheesecake
These sopapilla cheesecake bars are so easy to make. Using store-bought crescent dough that doesn’t require you to prebake it, and my classic cheesecake recipe for the filling, this dessert comes together seamlessly.
- Prepare the pan. Grease a 9×13-inch baking pan with nonstick spray.
- Make the filling. Cream the cream cheese and sugar together then add the sour cream and vanilla. Lightly beat the eggs then fold them into the batter.
- Prepare the crust. Unroll one of the crescent roll sheets and press it into the bottom of the prepared pan.
- Assemble the cheesecake. Top the dough with the cheesecake filling and spread it into a smooth even layer. Unroll the second sheet of dough and place it on top, making sure to completely cover the filling.
- Add the topping. Drizzle the top of the pastry with melted butter. Combine the cinnamon and sugar then sprinkle it over the top of the melted butter.
- Bake. Bake the cheesecake until the filling is set and the top of the pastry is golden brown. Mine takes about 40 minutes.
- Cool completely. Let the cheesecake cool to room temperature then refrigerate for at least 3 hours before serving.
I strongly recommend using crescent roll sheets. These are not perforated and makes it easier to stretch without tearing. You can still use regular crescent dough, just make sure to press the seams together.
Tips For Success
- Before getting started, allow the cream cheese, sour cream, and eggs to come to room temperature. This will ensure that the filling is smooth and creamy!
- The cheesecake can be served at room temperature or chilled. When it’s chilled, it’s easier to cut.
Storage & Freezing
Cover the cheesecake tightly and keep refrigerated for up to 4 days. Or you can freeze slices for up to 3 months. Thaw overnight in the refrigerator.