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Sopapilla Cheesecake

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

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


  • 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.