If you love cheesecake or cheese Danish, you’ll fall for this cinnamon-spiced Sopapilla Cheesecake. It’s quick to assemble, featuring layers of buttery crescent dough and a smooth cream cheese filling that bakes into a tender, cinnamon-sugar topped treat.
This dessert is ideal for a potluck or any gathering. The recipe makes a generous 9×13-inch pan of creamy filling tucked between two sheets of crescent roll dough, finished with melted butter and a cinnamon-sugar topping. Cut into squares and watch them disappear—this is the kind of dessert guests come back for again and again.
What Is Sopapilla?
Sopapilla (also spelled sopaipilla) traces its name to words meaning “bread in oil.” Traditionally a fried bread with Spanish and Moorish influences, it’s often served as a sweet dessert. This recipe borrows the sweet, cinnamon-forward idea of a sopapilla and combines it with a creamy cheesecake center to create a sopapilla-inspired bar.
What You’ll Need
Only a handful of common ingredients are required. For the exact amounts, see the ingredient list below in the recipe section.
Cheesecake Ingredients
- Crescent Roll Dough: Two tubes of refrigerated crescent rolls.
- Cream Cheese: Four 8-ounce blocks, softened to room temperature.
- Sugar: Granulated sugar for the filling.
- Egg: One large egg, brought to room temperature.
- Vanilla: Pure vanilla extract for flavor.
Topping Ingredients
- Butter: Unsalted, melted.
- Sugar & Cinnamon: Granulated (or raw) sugar mixed with ground cinnamon for sprinkling.
How to Make Sopapilla Cheesecake
This recipe is delightfully simple: layer, bake, chill, and serve. Follow these steps for best results.
- Preheat the oven. Set to 350°F and lightly grease a 9×13-inch glass or ceramic pan.
- Bottom crust. Unroll one tube of crescent roll dough and press it into the bottom of the prepared pan.
- Prepare the filling. In a bowl, beat room-temperature cream cheese with sugar and vanilla until smooth. Add the egg and mix until fully incorporated.
- Spread the filling. Pour and smooth the cream cheese mixture over the bottom layer of dough.
- Top crust. Carefully unroll the second tube of crescent dough and place it over the filling.
- Finish and bake. Brush the top dough with melted butter, then sprinkle with a cinnamon-sugar mixture. Bake 30–35 minutes, until golden and set.
- Cool and chill. Let the cheesecake cool to room temperature, then refrigerate for several hours so it firms up before slicing.
Baker’s Tips
These pointers help the bars turn out rich and stable every time.
- Room temperature ingredients: Bring cream cheese and the egg to room temperature for a silky, lump-free filling.
- Spread gently: Spread the filling evenly and carefully to avoid tearing the dough. Handle the top layer with the same care.
- Use a pastry brush: A pastry brush is ideal for applying melted butter without damaging the dough; a spoon or towel corner can work in a pinch.
- Cool before chilling: Let the baked pan cool to room temperature before refrigerating so the filling sets properly.
- Extra cinnamon-sugar: For added sparkle and flavor, dust a bit more cinnamon-sugar right before serving.
- Serve safely: Don’t leave the cheesecake out for more than a couple of hours; refrigerate leftovers promptly.
Tasty Variations
Customize this dessert to suit your taste or the occasion.
- Sweet sauces: Drizzle caramel, chocolate, or fruit sauce over each square for extra indulgence.
- Fruit filling: Add a thin layer of pie filling—peach, blueberry, or apple—between the cream cheese and top crust for fruit-forward bars.
- Almond twist: Add a touch of almond extract to the filling and sprinkle slivered almonds on top for a nutty contrast.
Storing and Freezing
- Refrigerator: Cover tightly with plastic wrap or foil and store up to 3–4 days.
- Freezer: Wrap individual squares in plastic wrap and place them in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before serving.
More Festive Dessert Recipes
- Cream Cheese Brownies
- Millionaire Bars
- Easy Cake Pops
- Cherry Kuchen Bars
- Easy Strawberry Pavlova
Sopapilla Cheesecake
Ingredients
- 2 tubes crescent rolls (8 ounces each)
- 32 ounces cream cheese (4 blocks), room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
For the topping:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch glass or ceramic pan.
- Unroll one tube of crescent dough and press it into the bottom of the greased pan.
- In a large bowl, beat the cream cheese, 3/4 cup sugar, and vanilla until smooth. Add the egg and mix until incorporated.
- Pour the filling over the bottom crust and spread evenly.
- Unroll the second tube of dough and place it over the filling.
- Brush the top with melted butter. Mix the 1/3 cup sugar with the cinnamon and sprinkle evenly over the top.
- Bake for 30–35 minutes, until the top is golden and the filling is set.
- Cool to room temperature, then refrigerate for several hours before cutting into squares and serving.
Equipment
- 9×13 glass baking dish
- Pastry brush
- Electric mixer or hand mixer
- Spatula and whisk
Notes
- Make sure cream cheese and egg are room temperature to avoid lumps.
- Spread the filling gently and evenly so you don’t tear the dough.
- Allow the baked pan to cool before chilling so the filling sets properly.
- Store in the fridge for 3–4 days or freeze individual squares for up to 3 months.
Nutrition
Serving: 1 square | Calories (estimate): 676 kcal
Nutritional values are estimates and will vary with specific ingredients and portion sizes.