Sopapilla Cheesecake + Video

Published on Nov 7, 2010
Updated on Jul 16, 2018

Sopapilla Cheesecake // This creamy dessert is the perfect blend of cream cheese with fluffy pastry, cinnamon and sugar. Absolutely divine! | Tried and Tasty

If you can’t tell, I have an addiction to anything involving sugar. The first step is admittance right? Almost more than anything else I love desserts involving cream cheese. Mmmm. When Amanda passed this special Sopapilla Cheesecake treat along to me I was a little unsure as to how crescent rolls and cream cheese would work together. After the first bite, I wondered how could they not work together? Wow. I tell you what, wow. This dessert is awesome warm and also cold, either way it’s amazing. Serve with ice cream for an extra special treat.

Sopapilla Cheesecake

Course: Dessert
Cuisine: American, Mexican
Keyword: Sopapilla Cheesecake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24
Calories: 164 kcal
Author: Yvonne

This creamy Sopapilla Cheesecake dessert is the perfect blend of cream cheese with fluffy pastry, cinnamon and sugar. Absolutely divine!



  • 3 8 oz. packages cream cheese, softened
  • 1 1/2 c. white sugar
  • 1 1/2 tsp. vanilla
  • 2 8 oz cans crescent roll dough
  • 1/2 c. melted butter
  • 1/2 c. white sugar
  • 1 tsp ground cinnamon
  • 1/4 c. sliced almonds


  1. Preheat an oven to 350.

  2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.

  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish.

  4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

  5. Drizzle the melted butter evenly over the top of the cheesecake.

  6. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.

  7. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares. Enjoy!

Recipe Video

Recipe Notes

[My 2 Cents]
Allow dessert to cool for at least an hour or two before trying to cut into it. It will still be warm, but it will be the perfect temperature (I promise!) and it will be easier to cut rather than hot out of the oven!

Nutrition Facts
Sopapilla Cheesecake
Amount Per Serving
Calories 164 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 252mg11%
Potassium 95mg3%
Carbohydrates 23g8%
Sugar 21g23%
Protein 5g10%
Vitamin A 140IU3%
Calcium 108mg11%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Items used in this post:

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43 comments about “Sopapilla Cheesecake + Video

  1. Jenny Jurgens

    I’ve tried your recipe and added a can of pie filling (my family loves the lemon) on top of the cream cheese and continue with the recipe. Delicious!

  2. Serene

    Hi Yvonne

    You mentioned 1.12c of sugar in the ingredients then you say to mix 1.12c of the sugar with the cream cheese then you say mix the remaining 1/2 c of sugar with cinnamon.
    I’m confused! Which remaining sugar are to talking about? Should it be 2 cups of sugar to start with ?

    Can you please clarify?

    Thank you

  3. N Hoffman

    I’ve made this many times but we call it cheese Danish. It’s not like any cheesecake I’ve ever had. But it’s delicious.

  4. Marcia Root

    Sounds absolutely great! Will try this recipe & “the other (apple) option” . I know I will be returning to your site.

  5. Christine

    HI Yvonne – Sounds like a nice cheesecake variation. I think I would use 1/2 almond extract-1/2 vanilla extract and eliminate the almonds. Does sound like a “keeper” Thank you …

  6. Victoria Brown

    Hello Yvonne do you have to use a rolling pin are do you have a video to sure how it’s made trying to picture how it’s made are just lay the crescent in the pan

  7. Becky

    I made one of these last week—to die for!!! I am making another one tomorrow, but cutting the recipe in half. The recipe I used called for BROWN sugar on top with cinnamon. I don’t think it could have been any better. I’ve never used almonds on top—may try that.

  8. Barbara Purvis

    Hi not sure I get this:::use a rolling pin to shape the each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Do you mean 1 can on the bottom and one can covering the top? Then adding the cinnamon on top of the top crust? Thank you in advance for answering.

  9. Linda McGhee

    Yvonne, if I wanted to make a 1/2 recipe, would I use an 8 X 8 pan? There are only 2 of us, neither with enough willpower to stay away from the larger pan size. An 8 X 8 pan works well for us.

      1. Angela

        Yvonne I’d like to make this for a potluck. If I make a day before, it’s OK to refrigerate overnight and have cold the next day for potluck?

  10. Emilie Simpson

    A bit confused. The header information for the recipe says serves 24 yet the recipe instructions say to cut into 12 pieces. Personally I would probably go with the 12 pieces but I’m assuming the nutrition information is based on 24.

    1. Yvonne

      Yes.. the 24 is for the lower calorie option, the 12 you’d double the calories. I’ll fix that to make it less confusing! Thanks for spotting that!

  11. marivel

    Hi! So i havent made this yet but i will be doing so for xmas eve. I have a dumb question …by “white sugar” does that mean granulated or powder sugar??

  12. Mary

    Another option: shred an apple (about 1 cup) and put that on top then sprinkled the sugar/cinnamon mixed with only a 1/4 cup butter cut in (not melted), then after out of the oven, drizzled with a 1/4.cup of honey. :)

  13. Jackie

    This looks SO good! I think I am going to have to try it. Everything you make looks so tasty, whenever I try something on here it nevers looks half as good lol

  14. Kimber

    Ok first of all, I love sopapillas. Second, I may not try this recipe only because I really am trying to be better at sticking to the GF in mind, but, I will admit that I tried that caramel popcorn recipe last night. We pretty much already ate the whole batch. Delish.

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