sopapilla cheesecake recipe
This sopapilla cheesecake recipe is creamy, buttery, and topped with cinnamon sugar. An easy crowd-pleaser made with crescent roll dough and cream cheese!
Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each – for the crust and topping
- 2 8 oz packages cream cheese (softened to room temperature)
- 1 cup granulated sugar divided: ¾ cup for filling, ¼ cup for topping
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 2 tablespoons ground cinnamon
- Nonstick cooking spray for greasing the baking dish
- Optional toppings for serving: whipped cream honey drizzle, or fresh berries.
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Prepare the bottom crust: Roll out one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish. Pinch seams together to seal.
- Make the filling: In a medium bowl, beat the cream cheese, ¾ cup sugar, and vanilla extract with a hand mixer until smooth and creamy.
- Spread the filling: Pour the cream cheese mixture over the bottom crust and spread evenly with a spatula.
- Add the top crust: Roll out the second can of crescent roll dough and carefully lay it over the cream cheese mixture. Again, pinch seams to seal.
- Add buttery topping: Pour the melted butter evenly over the top layer of dough.
- Sprinkle cinnamon sugar: In a small bowl, mix the remaining ¼ cup sugar with 2 tablespoons cinnamon. Sprinkle generously over the buttered dough.
- Bake: Place the dish in the preheated oven and bake for 30–35 minutes, or until golden brown and bubbly.
- Cool before serving: Let the cheesecake cool completely. For best results, refrigerate for at least 2 hours before slicing.
Notes
- Use room temperature cream cheese for the smoothest filling.
- Seal dough seams to prevent leaks.
- Let cool fully before cutting so the filling sets properly.
- Don’t skimp on butter—it creates the caramelized cinnamon sugar crust.
- For a twist, add chocolate chips, jam, or nuts between the layers before baking.