Sopapilla Cheesecake Dessert
This Sopapilla Cheesecake Dessert is a sweet, creamy, cinnamon-sugar delight layered between buttery crescent dough. Inspired by the classic Mexican pastry, this easy dessert is always a hit at potlucks, family gatherings, and special occasions. Flaky on the outside and rich on the inside—it’s totally irresistible!
Ingredients
3 (8 oz) packages cream cheese, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
2 (8 oz) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar (for topping)
1 teaspoon ground cinnamon
1/4 cup sliced almonds (optional, for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Filling
In a mixing bowl, beat the cream cheese, 1 1/2 cups of sugar, and vanilla extract together until smooth and creamy.
Step 3: Roll the Dough
Unroll both cans of crescent dough. Use a rolling pin to gently flatten each sheet into a 9×13-inch rectangle.
Press one sheet into the bottom of the prepared baking dish to form the base crust.
Step 4: Layer the Cheesecake
Spread the cream cheese filling evenly over the bottom crust.
Top with the second sheet of crescent dough, carefully placing it over the filling.Step 5: Add Topping
Pour the melted butter evenly over the top crust.
In a small bowl, mix 1/2 cup sugar with cinnamon, and sprinkle it over the butter.
Add sliced almonds on top, if using.Step 6: Bake
Bake for about 45 minutes, or until the top is puffed and golden brown.
Step 7: Cool and Serve
Allow the cheesecake to cool completely in the pan.
Cut into 12 squares and serve at room temperature or chilled.
- Pro Tip
For extra indulgence, drizzle with honey just before serving. Want a twist? Try adding a layer of apple or cherry pie filling over the cream cheese before sealing with the top crust.
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