Sopapilla Cheesecake – Creamy, Flaky, and Irresistibly Good!
This Sopapilla Cheesecake is the ultimate comfort dessert — featuring layers of buttery crescent dough, luscious cream cheese filling, and a golden, cinnamon-sugar crust. It's a guaranteed crowd-pleaser, perfect for holidays, potlucks, family dinners, or anytime you crave something sweet and special!
Why You’ll Love This Recipe
✔ Ultra Creamy Cheesecake Center
✔ Flaky Crescent Roll Layers
✔ Sweet, Cinnamon-Sugar Crunch
✔ Easy to Make with Simple Ingredients
✔ Perfect for Parties, Holidays, or Make-Ahead Desserts
Recipe Categories
-
Cuisine: American / Tex-Mex Inspired
-
Course: Dessert
-
Method: Baking
-
Difficulty Level: Easy
Kitchen Equipment Needed
✅ 9×13-inch baking dish
✅ Electric hand mixer or stand mixer
✅ Mixing bowls
✅ Rolling pin
✅ Measuring cups and spoons
✅ Small bowl for cinnamon-sugar
✅ Wire rack for cooling
Ingredients
-
3 (8 oz) packages cream cheese, softened
-
1½ cups white sugar, divided
-
1½ teaspoons vanilla extract
-
2 (8 oz) cans crescent roll dough
-
½ cup melted butter
-
1 teaspoon ground cinnamon
-
¼ cup sliced almonds
Step-by-Step Instructions
Step 1: Preheat the Oven
-
Preheat your oven to 350°F (175°C).
-
Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: Prepare the Cream Cheese Filling
-
In a large mixing bowl, beat the softened cream cheese, 1½ cups sugar, and vanilla extract until smooth and creamy. Set aside.
Step 3: Prepare the Crescent Roll Layers
-
Unroll the cans of crescent roll dough.
-
Use a rolling pin to seal the perforations and shape each sheet into a rectangle that fits your baking dish.
-
Press one piece into the bottom of the prepared dish.
Step 4: Assemble the Cheesecake
-
Spread the cream cheese mixture evenly over the bottom crescent layer.
-
Place the second crescent dough sheet on top, gently pressing it down over the filling.
Step 5: Add the Topping
-
Drizzle melted butter evenly over the top crescent layer.
-
In a small bowl, mix the remaining ½ cup sugar with the cinnamon.
-
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
-
Top with sliced almonds for extra texture and flavor.
Step 6: Bake
-
Bake for about 45 minutes or until the top is puffed and golden brown.
-
Remove from oven and cool completely on a wire rack.
Step 7: Serve
-
Once cooled, cut into 12 squares.
-
Serve as-is or with whipped cream or vanilla ice cream for extra indulgence!
Tips & Variations
-
Make Ahead: Prepare a day ahead and store in the fridge. Let it come to room temperature before serving.
-
Flavor Boost: Add a drizzle of honey or caramel sauce before serving for extra richness.
-
Nut Alternatives: Swap sliced almonds for chopped pecans or walnuts.
-
Freezing Tip: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the refrigerator.
Storage & Make-Ahead
-
Refrigerator: Store leftovers in an airtight container for up to 3 days.
-
Freezer: Freeze tightly wrapped slices for up to 3 months. Thaw before reheating.
Nutrition Facts (Per Slice, based on 12 slices)
-
Calories: ~350 kcal
-
Protein: ~6g
-
Carbohydrates: ~45g
-
Fat: ~18g
-
Fiber: ~1g
-
Sugar: ~25g
(Nutrition values are approximate and may vary based on ingredients used.)
Sopapilla Cheesecake
Ingredients
- 3 packages 8 oz each cream cheese
- 1½ cups white sugar divided
- 1½ tsp vanilla extract
- 2 cans 8 oz each crescent roll dough
- ½ cup melted butter
- 1 tsp ground cinnamon
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Beat cream cheese, 1½ cups sugar, and vanilla until creamy.
- Press one crescent sheet into dish. Spread cream cheese mixture over it. Top with second crescent sheet.
- Drizzle with melted butter. Sprinkle cinnamon-sugar mixture and almonds on top.
- Bake 45 minutes or until golden. Cool completely, slice, and serve!