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Home » Recipes » Dessert » Sopapilla Cheesecake

Sopapilla Cheesecake

By: Rebecca  |  Published: October 2, 2019  |  Updated: October 9, 2020  |   View Our Affiliate Disclosure Policy

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Sopapilla Cheesecake is a Spanish-inspired dessert made with crescent roll dough, cream cheese, cinnamon, sugar, butter, and a drizzle of honey.

I love Cheesecake and Cream Cheese Frosting, so naturally, I had to try this recipe, which has its own cinnamon sugar twist! And, I’m happy to report that it’s as yummy as it sounds.

Sopapilla Cheesecake is a Spanish-inspired dessert made with crescent roll dough, cream cheese, cinnamon, sugar, butter, and a drizzle of honey.

What do you get when you mix a Spanish-inspired pastry with smooth and creamy cheesecake? A scrumptious recipe for Sopapilla Cheesecake that will have everyone coming back for seconds!

What Are Sopapillas?

Sopapillas are a traditional Spanish dessert, a fried dough treat that looks like little pillows and are coated in a crust of cinnamon and sugar.

They are believed to have originated in New Mexican a few hundred years ago but can be found in many countries in Central and South America.

Now, imagine that stuffed with a smooth cream cheese filling and topped with a bit of honey, and you have the essence of Sopapilla Cheesecake!

Sopapilla Cheesecake is a Spanish-inspired dessert made with crescent roll dough, cream cheese, cinnamon, sugar, butter, and a drizzle of honey.

The best part is, this cheesecake is probably the EASIEST cheesecake you’ll ever make! No water baths, springform pans, or ridiculously long cook and cooling times, just a simple and delicious dessert recipe!

The base and topping of this dessert are two flattened sheets of crescent roll dough. In between each layer is a filling of cream cheese, sugar, and vanilla that’s blended until smooth.

How To Make Sopapilla Cheesecake

  1. Preheat the oven to 350 degrees and grease a 9 x 13 baking dish with cooking spray and set aside.
  2. In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
  3. Unroll the cans of dough and use a rolling pin to roll them out so they are approximately 9×13-inch in size. Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams.
  4. Spread the cream cheese mixture over the top of the dough, making sure to spread it evenly over the dough. Top the cream cheese filling with the other piece of dough.
  5. Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. You can leave it dotted or use a rubber spatula to evenly (and gently) spread it over the top of the crescent roll dough for a more even coating. 
  6. Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and drizzle with the honey. Allow the cheesecake to cool completely in the pan before slicing and serving. It should be served chilled or room temp.

For that true sopapilla taste, the dish is topped with a mixture of butter, sugar, and cinnamon. Once it melts in the oven over the golden brown dough, it forms a sweet crust over the cheesecake filling that’s absolutely irresistible.

How To Make Sopapilla Cheesecake with crescent roll dough, cream cheese, sugar, butter, cinnamon, vanilla, and honey.

A drizzle of honey is the finishing touch on this Sopapilla Cheesecake recipe. You can even serve it with a refreshing scoop of vanilla ice cream to compliment all that sweetness!

These easy-to-make Sopapilla Cheesecake Bars are perfect for company, potlucks, or parties. Of course, there’s always the option to enjoy this decadent dessert with the family at home!

Sopapilla Cheesecake Recipe

By the way, there’s no wrong time of year to make this delicious recipe! It’s a crowd-pleaser at summertime cookouts and barbecues, but it’s also full of warm cinnamon spice that’s perfect for cozy fall evenings or winter holidays.

Inspired by two classic desserts, Easy Sopapilla Cheesecake is a crispy, creamy confection that’s full of cinnamon and sugary goodness. Make this for celebrations, get-togethers, or just for yourself!

More Delicious Cinnamon Recipes:

  • Cinnamon Sugar Bannock
  • Snickerdoodle Sweet Rolls
  • Cinnamon Sugar Buttercream
  • Cinnamon Roll Casserole

Helpful Kitchen Tools:

  • 9×13-inch Pan
  • Rubber Spatula
  • Hand Mixer
  • Mini Spatula

Sopapilla Cheesecake

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Sopapilla Cheesecake is a Spanish-inspired dessert made with crescent roll dough, cream cheese, cinnamon, sugar, butter, and a drizzle of honey.

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Sopapilla Cheesecake is a Spanish-inspired dessert made with crescent roll dough, cream cheese, cinnamon, sugar, butter, and a drizzle of honey.

Sopapilla Cheesecake

Rebecca Hubbell
Sopapilla Cheesecake is a Spanish-inspired dessert made with crescent roll dough, cream cheese, cinnamon, sugar, butter, and a drizzle of honey.
5 from 6 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 35 mins
Cooling Time 1 hr 30 mins
Total Time 45 mins
Course Dessert
Cuisine Mexican Inspired
Servings 15 people
Calories 267

Ingredients
  

Cheesecake

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) cans refrigerated crescent roll dough sheets

Topping

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter
  • 1/4 cup honey

Instructions
 

  • Preheat oven to 350 degrees F and grease a 9×13-inch baking dish with cooking spray and set aside.
  • In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
  • Unroll the cans of dough and use a rolling pin to roll them out so they are approximately 9×13-inch in size. Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams.
  • Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough. Top the filling with the other piece of dough.
  • Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. You can leave it dotted or use a rubber spatula to evenly (and gently) spread it over the top of the dough for a more even coating. 
  • Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and drizzle with the honey. Allow the cheesecake to cool completely in the pan before slicing and serving. Should be served chilled or room temp.

Notes

  • Slightly adapted from Pillsbury.
  • Nutritional Information is a per slice estimate based on 15 slices.

Nutrition

Calories: 267kcalCarbohydrates: 29gProtein: 1gFat: 16gSaturated Fat: 9gCholesterol: 49mgSodium: 99mgPotassium: 44mgSugar: 28gVitamin A: 600IUCalcium: 33mgIron: 0.1mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Donna says

    December 18, 2020 at 4:36 pm

    5 stars
    Made these last evening and shared with my granddaughter and her husband. They have them s rave review, delicious , Thank you. I definitely will make these delicious cheesecake squares again and again,

    Reply
  2. Krystal Morales says

    December 11, 2020 at 10:54 am

    These look amazing and so easy! Planning on making these this weekend fir a friend to compliment the Mexican meal we are taking her. Wondering how much of a difference salted vanilla unsalted butter makes in this dish? Any ideas?

    Reply
    • Krystal says

      December 11, 2020 at 10:56 am

      Gosh! Should’ve proofread! Stinkin autocorrect! Meant to ask *salted vs. unsalted butter…

      Reply
      • Rebecca Hubbell says

        December 12, 2020 at 12:33 pm

        Using salted will just make the topping more salty.

  3. Zoe says

    August 3, 2019 at 8:45 am

    5 stars
    It takes true self discipline to not eat 4 of these! Love them so much!

    Reply
    • Rebecca Hubbell says

      August 4, 2019 at 8:37 am

      Hi Zoe, I’m so glad you enjoyed them!

      Reply
  4. Patricia Husberg says

    April 3, 2019 at 11:24 pm

    5 stars
    All my friends love this cheesecake I make 3 at a time best dessert I ever made!

    Reply
    • Rebecca Hubbell says

      April 4, 2019 at 9:24 am

      Glad everyone enjoys it!

      Reply
  5. Jenn says

    July 22, 2018 at 11:30 am

    5 stars
    Oh man this is my kind of sopapilla! So good and flavorful!

    Reply
  6. Shiho says

    July 22, 2018 at 6:47 am

    5 stars
    How delicious it sounds! I have never heard of Sopapilla cheese cake before so thank you for the great explanation. I will definitely go for seconds 😀

    Reply

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