The Best Sopapilla Cheesecake (Easy Crescent Roll Dessert)
This Sopapilla Cheesecake combines creamy cheesecake filling, buttery crescent rolls, warm cinnamon sugar, and a golden, flaky finish. It tastes like a cross between churros, cheesecake bars, and snickerdoodle heaven.
A buttery, flaky crescent crust layered with silky cheesecake filling and a caramelized cinnamon-sugar topping. This easy Sopapilla Cheesecake delivers churro-inspired flavor with minimal prep and irresistibly soft, gooey texture.
This Sopapilla Cheesecake is one of those desserts I make when I want something comforting, warm, and unbelievably easy.
The flaky crescent rolls mimic classic sopapillas, while the creamy filling melts into them beautifully. Whether you love Churro Cheesecake Recipes, snickerdoodle flavors, or simple crescent-roll desserts, this one always hits the spot.
Why You’ll Love This Recipe
- Effortless & Fast: Uses refrigerated crescent dough for a no-fuss process.
- Cinnamon-Sugar Heaven: A caramelized, golden top reminiscent of churros and cinnamon cheesecake bars.
- Perfect Texture: Crispy edges with a soft, creamy center.
- Versatile: Works as dessert bars, potluck treats, or holiday bites.
- Beginner Friendly: Ideal for anyone who wants bakery-quality results without complicated steps.
The Best Sopapilla Cheesecake
Ingredients
- 2 cans refrigerated crescent roll dough perfect for Sopapilla Cheesecake Easy Crescent Rolls
- Nonstick spray or a small amount of melted butter for greasing
- For the Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg optional for firmer filling
- ½ cup melted butter
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon honey optional for classic sopapilla flavor
Instructions
- Prepare the Pan
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it evenly into the bottom of the pan.
- Make the Cheesecake Layer
- Beat cream cheese until smooth and creamy.
- Add sugar and vanilla; mix until silky.
- (Optional) Add egg for more structure, especially if making cinnamon cheesecake bars.
- Spread the mixture over the bottom crescent layer.
- Add the Top Crescent Layer
- Unroll the second can of crescent dough.
- Lay it carefully over the cheesecake layer, pressing seams together.
- Try not to stretch it — this helps maintain flaky layers.
- Add Cinnamon Sugar
- Mix sugar and cinnamon together.
- Pour melted butter over the top crescent dough.
- Sprinkle cinnamon sugar evenly across the surface.
- For more authentic Sopilla Cheesecake flavor, drizzle with honey before baking.
- Bake
- Bake for 28–34 minutes, until the top is deeply golden and crisp.
- The edges should be caramelized and slightly puffed.
- Cool & Serve
- Let the cheesecake cool for at least 1 hour, then refrigerate for cleaner cuts. Cut into squares — perfect for serving as Sopapilla Cheesecake Bars or potluck desserts.
Nabeela’s Pro Tips
1. Seal the crescent seams properly
Crescent dough tends to separate during baking. Pinch the seams tightly or roll them lightly with a rolling pin for a smoother, more even top layer.
2. Use full-fat cream cheese
Low-fat varieties produce a thinner, looser filling. Full-fat cream cheese gives the Sopapilla Cheesecake its signature creamy, indulgent texture.
3. Don’t skip the chilling time
Although it’s delicious warm, chilling helps the layers firm up and makes slicing clean, bakery-style bars much easier.
4. Add honey after baking (optional but delicious)
Drizzling honey over the baked cheesecake enhances the classic sopapilla flavor and gives the bars a glossy finish — perfect for photos and presentation.
5. Bake until deeply golden
The top should be darker than a normal pastry. This ensures the cinnamon sugar caramelizes and creates that irresistible churro-like crust.
6. Try flavored variations
For a twist, add small amounts of cream cheese fillings flavored with caramel, chocolate, or even pumpkin. This method works great if you love Snickerdoodle Cheesecake or Churro Cheesecake Recipe versions.
7. Make mini bars for parties
Cut your Sopapilla Cheesecake into bite-sized squares to create crescent-roll dessert bites that hold their shape beautifully and are easy to serve at gatherings.
FAQs
1. Can I make this with Pillsbury crescent dough?
Yes — Pillsbury Sopapilla Cheesecake is actually the most popular version. The dough bakes up flaky and buttery, giving that classic sopapilla texture. Make sure to use the full sheets if possible; they create a neater top layer and hold the filling better.
2. Does this recipe need an egg in the filling?
No, the egg is optional. Without it, you get a softer, creamier center. With it, the cheesecake becomes firmer and more structured, similar to classic cheesecake bars. Both versions taste great, so choose based on your texture preference.
3. How do I store Sopapilla Cheesecake?
Store the bars in an airtight container in the refrigerator for up to 5 days. The cinnamon sugar holds up well, and the crescent layers stay soft. Warm slices in the microwave for 10–12 seconds to bring back that fresh-from-the-oven feel.
4. Can I make this recipe ahead of time?
Yes! This dessert is perfect for make-ahead. Bake the cheesecake the night before, chill it fully, and cut it just before serving. The flavors deepen, and the texture becomes even better by the next day.
