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A homemade slice of sopapilla cheesecake with a golden caramelized top, creamy filling, flaky crust, dusted with powdered sugar, and topped with whipped cream on a blue plate.

Sopapilla Cheesecake

This Sopapilla Cheesecake is an easy-to-make dessert combining flaky, cinnamon-sugar sopapillas with rich, creamy cheesecake. It’s a crowd-pleaser that you can make ahead and serves 12. Perfect for potlucks, family gatherings, or holiday events!
5 from 1 vote
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Course: Dessert
Cuisine: American, Mexican
Keyword: Best sopapilla cheesecake recipe, Blue bowl sopapilla cheesecake, Pumpkin sopapilla cheesecake, Sopapilla cheesecake cupcakes, Sopapilla cheesecake near me, Sopapilla cheesecake recipe easy, Strawberry sopapilla cheesecake, Vegan sopapilla cheesecake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 290kcal
Cost: $12

Equipment

  • 1 9x13 baking dish (For baking the cheesecake)
  • 1 Electric mixer (hand or stand) (For mixing cream cheese and sugar)
  • 1 Rubber spatula (For mixing and spreading)
  • 2 Mixing bowls (For cream cheese mixture and dough)
  • 1 Measuring cups & spoons (For accurate ingredient measurements)
  • 1 Cooking spray (To grease the baking dish)

Ingredients

  • 2 tubes Crescent roll dough - Regular or gluten-free
  • 2 8 oz Cream cheese - Softened
  • 1 cup Sugar - Regular white sugar
  • 1 teaspoon Vanilla extract - Pure vanilla extract
  • 2 large Eggs - Room temperature
  • ½ cup Butter - Melted
  • 1 teaspoon Cinnamon - Ground cinnamon
  • ¼ cup Honey - Optional for drizzling
  • ¼ cup Brown sugar - Optional for topping
  • 1 teaspoon Vanilla bean paste - Optional for extra flavor
  • 1 tablespoon Powdered sugar - Optional for dusting

Instructions

  • Preheat the oven to 350°F (175°C).
    A glass bowl filled with freshly whipped cream cheese mixture, swirled to perfection with soft peaks, sitting on a marble surface in a home kitchen.
  • Press the crescent roll dough into pan.
  • Beat cream cheese with sugar and eggs.
    A round white ceramic baking dish with an evenly pressed raw dough crust covering the bottom and sides, ready for filling, placed on a clean marble countertop.
  • Spread cream cheese mixture over dough.
    A thick layer of whipped cream cheese frosting swirled smoothly on top of a round cheesecake, presented on a light textured surface in natural light.
  • Top with second layer of dough and butter.
    A round baked sopapilla cheesecake with golden edges and a crisp cinnamon-sugar crumble topping. The filling is creamy and slightly puffed, served in a fluted white dish on a marble counter.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1piece | Calories: 290kcal (15%) | Carbohydrates: 35g (12%) | Protein: 3g (6%) | Fat: 16g (25%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg (18%) | Sodium: 250mg (11%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 500IU (10%) | Calcium: 50mg (5%) | Iron: 1mg (6%)
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