Sopapilla Cheesecake

This Sopapilla Cheesecake is a delightful mash-up of creamy cheesecake filling and the warm, cinnamon-sugar flavors of classic sopapillas. With its flaky crescent dough layers and buttery topping, it bakes into a dessert that smells irresistible and tastes even better. It’s a crowd-pleaser for potlucks, holidays, or anytime you need a simple sweet that delivers big impact. Best of all, it comes together quickly with everyday ingredients and slices beautifully once cooled.

Ingredients

• Three 8-oz packages cream cheese, softened
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• Two 8-oz cans crescent roll dough
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup sliced almonds

Directions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Beat cream cheese, 1 1/2 cups sugar, and vanilla until smooth.
3. Roll each crescent dough sheet into a 9×13-inch rectangle.
4. Press one rectangle into the bottom of the baking dish.
5. Spread the cream cheese mixture evenly over the dough.
6. Place the second crescent sheet on top to cover the filling.
7. Drizzle melted butter over the surface.
8. Mix 1/2 cup sugar with cinnamon and sprinkle over the top with almonds.
9. Bake 45 minutes, or until golden and puffed.
10. Cool completely before slicing into 12 squares.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 390 kcal | Servings: 12

Tips

• Keep the cream cheese fully softened for the smoothest filling texture.
• Chill the baked cheesecake at least 1 hour for cleaner, firmer slices.

FAQ

Can I use low-fat cream cheese?
You can, but the filling will be slightly softer and less rich.

Can I skip the almonds?
Yes—omit them or replace with chopped pecans for extra crunch.

Does this need to be refrigerated?
Yes, store leftovers covered in the refrigerator for up to 4 days.

Can I make it ahead?
Absolutely—this dessert tastes even better after resting overnight.

Can I substitute puff pastry?
Puff pastry works, but it will bake higher and flakier than crescent dough.