Easy Sopapilla Cheesecake

Here’s my go-to sopapilla cheesecake recipe, with a simple cream cheese filling sandwiched between layers of flaky crescent dough, topped with cinnamon sugar and a drizzle of honey.

This Mexican-inspired dessert has become my family’s top pick for potlucks and weekend gatherings. I always make an extra pan because it disappears so quickly, and honestly, who doesn’t love having a piece with their morning coffee the next day?

What Kind of Cream Cheese Should I Use?

For this sopapilla cheesecake, regular full-fat block cream cheese is your best bet – skip the whipped or spreadable kinds that come in tubs. The blocks need to be at room temperature before you start, which usually takes about 30-45 minutes on your counter. Philadelphia is the go-to brand for most bakers, but any block-style cream cheese will work well here. Just make sure you’re using plain cream cheese without any added flavors or herbs. If you’re in a pinch and your cream cheese isn’t quite soft enough, you can cut it into cubes to speed up the softening process, but avoid microwaving it as this can affect the texture of your final dessert.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions if you need them:

• Cream cheese: For the cream cheese filling, you can use Neufchâtel cheese for a lighter option – it has less fat but works just the same. Just don’t substitute with cottage cheese or ricotta as they’ll make the filling too wet.
• Crescent dough: If you can’t find crescent dough, you can use puff pastry sheets instead. Just be sure to thaw them completely before using. You could also try using phyllo dough, but you’ll need to brush each layer with butter and handle it more carefully.
• Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile. If using vanilla bean paste, use the same amount as vanilla essence.
• Butter: You can swap the butter with margarine if needed, though butter gives the best flavor. For a dairy-free version, use coconut oil, but be aware it might add a slight coconut taste.
• Sugar: Regular granulated sugar works best here, but you can try using light brown sugar for a more caramel-like flavor in the topping. For the filling, stick to regular sugar to maintain the right texture.

Watch Out for These Mistakes While Baking

The biggest challenge when making sopapilla cheesecake is getting the cream cheese filling just right – make sure your cream cheese is fully softened at room temperature (about 1 hour) to avoid lumpy patches in your filling.

Temperature control is crucial: rushing to bake the cheesecake while the filling is still cold can lead to uneven baking, so let your mixed filling sit at room temperature for 15-20 minutes before spreading it on the crescent dough.

A common mistake is not sealing the edges of the crescent dough properly, which can cause the filling to leak – take extra care to pinch and seal all seams completely, especially where the dough pieces meet.

For the perfect cinnamon-sugar topping, drizzle the melted butter evenly across the surface and sprinkle the cinnamon-sugar mixture right away, allowing it to stick better and create that classic sopapilla texture.

What to Serve With Sopapilla Cheesecake?

This Mexican-inspired dessert is rich and creamy, so I like to pair it with things that can cut through some of that sweetness. A scoop of vanilla ice cream or fresh whipped cream makes a great topping, while some fresh berries on the side add a nice tartness that balances out the sweet cinnamon-sugar coating. For a morning or brunch treat, serve it alongside a hot cup of coffee or Mexican hot chocolate – the warm drinks are perfect with the cream cheese filling. If you’re serving this at a party, a drizzle of honey or caramel sauce on top lets guests customize their level of sweetness.

Storage Instructions

Keep Fresh: Since this cheesecake has a cream cheese filling, you’ll want to keep it in the refrigerator. Place it in an airtight container or cover the baking dish tightly with plastic wrap, and it’ll stay good for up to 5 days. The crust might soften a bit over time, but it’ll still taste great!

Freeze: If you want to save some for later, you can freeze your sopapilla cheesecake! Cut it into portions, place them in a freezer-safe container with wax paper between layers, and freeze for up to 2 months. Just remember that the texture of the crescent dough might change slightly after freezing.

Thaw & Serve: When you’re ready to enjoy your frozen cheesecake, let it thaw overnight in the refrigerator. For the best taste and texture, let it sit at room temperature for about 15-20 minutes before serving. You can even sprinkle a fresh dusting of cinnamon sugar on top to make it extra special!

Preparation Time	10-15 minutes
Cooking Time	45 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3200
• Protein: 20-25 g
• Fat: 200-220 g
• Carbohydrates: 300-320 g

Ingredients

For the crust:

• 2 cans crescent dough

For the filling:

• 24 oz cream cheese (softened to room temperature for smooth mixing)
• 1.5 tsp vanilla extract (I use McCormick pure vanilla extract for best flavor)
• 1.5 cups sugar

For the topping:

• 1 tsp ground cinnamon
• 1 stick butter (melted and cooled slightly)
• 0.5 cup sugar

Step 1: Prepare the Baking Dish and Oven

Start by preheating your oven to 350°F (175°C).

While the oven is heating, spray a baking pan with non-stick spray to prevent sticking.

Unroll one can of crescent rolls and line the bottom of the pan, pressing the seams together to create a solid crust.

Step 2: Create the Cream Cheese Filling

In a mixing bowl, combine cream cheese, 1 and 1/2 cups of sugar, and vanilla extract.

Mix until the ingredients are creamy and smooth.

This will serve as the rich, sweet filling for your dessert.

Step 3: Assemble the Layers

Evenly spread the cream cheese mixture over the bottom crescent roll layer in the pan.

Unroll the second can of crescent rolls and lay it over the cream cheese filling, gently pressing the seams together again to cover the entire surface.

Step 4: Add the Butter and Cinnamon-Sugar Topping

Melt some butter and carefully pour it over the top layer of crescent rolls.

In a separate small bowl, mix the remaining 1/2 cup of sugar with cinnamon.

Generously sprinkle this cinnamon-sugar mixture over the buttery crust to create a sweet and spiced topping.

Step 5: Bake and Cool

Place the assembled dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the filling is set.

Once baked, remove the pan from the oven and let it cool completely before serving.

This will help the dessert to firm up and make it easier to slice and enjoy.