Easy Sopapilla Cheesecake Recipe

Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings 12
Author Kellie Hemmerly
Course Dessert
Cuisine Mexican
Inspired by the Mexican pastry, this easy Sopapilla Cheesecake Bar recipe is simple and quick with a crispy, cinnamony topping.


  • 2 8-ounce cans refrigerated crescent rolls divided
  • 4 8-ounce packages cream cheese at room temperature
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/2 teaspoons ground cinnamon divided
  • 1 3/4 cups sugar divided
  • 4 Tablespoons unsalted butter melted and cooled slightly


  • Preheat to 350 degrees.
  • Unroll one can of crescent roll dough and press it evenly into the bottom of a 9-by-13-inch baking dish pinching the seams together if necessary.
  • Using a hand mixer, beat together the cream cheese, vanilla, egg, 1/2 teaspoon cinnamon and 1 1/2 cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
  • Spread the cream cheese mixture evenly over the dough with a rubber spatula.
  • Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
  • Pour the butter over the top of the dough and spread to coat.
  • Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
  • Bake until the dough is cooked through and puffed up, about 50 minutes.
  • Allow to cool for 30 minutes before cutting into 12 pieces.

Nutrition Information

Calories: 552, Carbohydrates: 48g, Protein: 7g, Fat: 39g, Saturated Fat: 21g, Cholesterol: 120mg, Sodium: 551mg, Potassium: 114mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1170IU, Calcium: 83mg, Iron: 0.9mg