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4 from 11 votes

Sopapilla Cheesecake

Sopapilla Cheesecake – an embarrassingly easy to make cheesecake that's ridiculously delicious and will totally blow your mind.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Spanish
Keyword: cheesecake, honey, sopapilla
Servings: 12
Calories: 305kcal
Author: Joanna Cismaru


For the Cheesecake

  • 2 packages cream cheese (8 oz each)
  • 3/4 cup sugar granulated
  • 1 egg
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 packages Pillsbury crescent rolls (8 in each)

For the Topping

  • 3 tbsp butter unsalted, melted
  • 1/4 cup sugar granulated
  • 1 tbsp ground cinnamon


  • Preheat your oven to 350 F degrees.
  • Add the cream cheese and 3/4 cup sugar to the bowl of your mixer and mix until smooth, about 3 minutes. Add the egg, vanilla extract, salt and mix for another 2 minutes until the mixture is smooth and creamy and there are no lumps.
  • Unroll one package of crescent rolls into a 9x13 inch baking pan and line the bottom with the crescent dough.
  • Pour the cream cheese mixture over the bottom crescent layer, spreading it evenly over the entire surface.
  • Unroll the other package of crescent rolls and stretch it carefully over the filling.
  • Brush the melted butter over over the top.
  • In a smaller bowl combine the 1/4 cup granulated sugar and the cinnamon, then sprinkle over the top of the cheesecake.
  • Bake for 30 minutes or until golden brown.
  • Serve it by drizzling some honey or chocolate syrup over the top.


You can serve this warm or chilled. If refrigerating, cover with a plastic wrap.
You can use puff pastry dough in place of crescent dough.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Calories: 305kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 502mg | Potassium: 98mg | Sugar: 22g | Vitamin A: 315IU | Calcium: 65mg | Iron: 0.6mg