Sopapilla Cheesecake
This easy sopapilla cheesecake layers sweet cream cheese between crescent roll dough, then finishes with cinnamon sugar, melted butter, and a drizzle of honey. It is a cozy Tex-Mex-inspired dessert bar that is simple to切
Total
50 min
Servings
12 to 16 bars
Level
Easy
Sopapilla cheesecake is a shortcut dessert inspired by the flavors of sopapillas, the puffy fried pastries often served with cinnamon sugar and honey. Instead of frying dough, this version uses refrigerated crescent roll dough for a soft, flaky top and bottom crust.
The filling is a simple mix of cream cheese, sugar, vanilla, and a little salt. Once baked, the top turns golden and buttery, with a crisp cinnamon-sugar layer that crackles slightly when you slice it.
Serve the bars warm if you like a soft, creamy center, or chill them for cleaner slices. Either way, a small drizzle of honey makes them feel extra special.
01What you'll need
Ingredients
10 items · 12 to 16 bars
- 2 cans (8 ounces each) refrigerated crescent roll dough sheets or crescent roll dough
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar, divided
- 1 large egg, optional, for a slightly firmer cheesecake layer
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, melted
- 2 teaspoons ground cinnamon
- 2 tablespoons honey, plus more for serving if desired
- Nonstick cooking spray or butter, for the pan
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray or butter. This helps the bars lift out more cleanly after baking.
2. Lay down the bottom crust
Unroll one can of crescent dough and press it into the bottom of the prepared pan. If using regular crescent dough, pinch the seams together so the filling does not seep through. Press the dough gently into the corners.
3. Mix the cheesecake filling
In a large bowl, beat the softened cream cheese with 3/4 cup of the sugar until smooth and creamy. Beat in the egg, if using, then add the vanilla and salt. Scrape the bowl with a spatula so no pockets of plain cream cheese remain.
4. Spread the filling
Spoon the cream cheese mixture over the bottom crust. Spread it into an even layer with an offset spatula or the back of a spoon. Try not to pull up the dough as you spread.
5. Add the top crust
Unroll the second can of crescent dough and place it over the filling. Pinch any seams together first if needed, then lay it on top. It is fine if it does not look perfect; the butter and cinnamon sugar will cover small wrinkles.
6. Butter the top
Pour the melted butter evenly over the top crust. Use a pastry brush or spoon to spread it all the way to the edges. The butter helps the top bake golden and gives the cinnamon sugar something to cling to.
7. Sprinkle with cinnamon sugar
Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Sprinkle the mixture evenly over the buttered dough. Drizzle 2 tablespoons honey over the top.
8. Bake until golden
Bake for 30 to 35 minutes, or until the top is puffed, golden brown, and the center no longer looks wet. The cheesecake layer may still jiggle slightly, which is normal. It will firm up as it cools.
9. Cool and slice
Let the dessert cool in the pan for at least 30 minutes before slicing. For neat bars, chill for 2 hours, then cut with a sharp knife. Serve plain or with a little extra honey drizzled over each piece.
03From our kitchen
Cook's tips
- For the cleanest slices, make the dessert a day ahead and chill it overnight. Cut it cold, then serve chilled or let the bars sit at room temperature for 20 minutes.
- Store leftovers covered in the refrigerator for up to 4 days. Because the filling contains cream cheese, do not leave the bars at room temperature for more than 2 hours.
- You can use crescent roll sheets if you can find them. They save time because there are no perforated seams to pinch together.
- If you do not want to use the egg, leave it out. The filling will be a little softer and creamier, especially when warm, but it will still set after chilling.
- Swap the vanilla for 1/2 teaspoon almond extract or add 1 teaspoon orange zest to the filling for a slightly different flavor.
- If the top browns too quickly, loosely tent the pan with foil during the last 10 minutes of baking. Do not press the foil onto the cinnamon-sugar topping.
Cook's note
This dessert is not a traditional sopapilla, which is usually fried dough. It is a home-style cheesecake bar that borrows the cinnamon, sugar, honey, and tender pastry feel of sopapillas in a simple baked format.
04Frequently asked
Questions & answers
Can I use puff pastry instead of crescent roll dough?
Crescent roll dough works better here because it bakes up soft and tender around the cheesecake filling. Puff pastry can be used, but it will be flakier and may puff unevenly. If you try it, keep it cold and bake until fully golden.
Should sopapilla cheesecake be served warm or cold?
Both work. Warm bars are softer and more spoonable, while chilled bars slice neatly and taste more like cheesecake. If serving for a party, chilling first is the easiest option.
Why is my filling runny?
The filling may be runny if the bars were sliced too soon, the cream cheese was not fully mixed, or the dessert needed a few more minutes in the oven. Let it cool, then chill it for at least 2 hours to help it firm up.
Can I freeze sopapilla cheesecake?
Yes. Chill the baked bars completely, cut them, and freeze in an airtight container with parchment paper between layers for up to 2 months. Thaw overnight in the refrigerator. The topping will be a little softer after freezing.
Do I need to line the pan with parchment paper?
It is optional. Parchment with overhanging edges makes it easier to lift the whole dessert out for slicing, but greasing the pan is enough if you plan to cut and serve the bars from the dish.
05Keep cooking
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