Table of Contents


For the Cheesecake Filling:

  • 2 (8-ounce) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the Sopapilla Layer:

  • 2 (8-ounce) cans of refrigerated crescent rolls
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

For Topping:

  • Honey for drizzling (optional)
  • Powdered sugar for dusting (optional)


  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large mixing bowl, beat together the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth.
  3. Add the eggs one at a time, beating well after each addition. Set aside the cheesecake filling.
  4. Unroll one can of crescent rolls and press it into the bottom of the prepared baking dish, covering the entire bottom.
  5. Pour the cheesecake filling over the crescent roll layer, spreading it evenly.
  6. Unroll the second can of crescent rolls and place it on top of the cheesecake filling.
  7. In a small bowl, mix together the melted butter, 1/2 cup sugar, and ground cinnamon. Pour this mixture over the top layer of crescent rolls.
  8. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the cheesecake layer is set.
  9. Allow the sopapilla cheesecake to cool for about 30 minutes before refrigerating for at least 2 hours or overnight.
  10. Once chilled, cut into squares, drizzle with honey if desired, and dust with powdered sugar before serving.

Enjoy your delicious sopapilla cheesecake!

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