Sopapilla cheesecake pie is a luscious, layered dessert that combines the creamy richness of cheesecake with the flaky, buttery goodness of crescent rolls. Finished with a generous sprinkle of cinnamon sugar and a drizzle of melted butter, this easy-to-make treat is inspired by the classic sopapilla—a beloved fried pastry of Mexican origin.

Why You’ll Love This Recipe

This recipe is incredibly simple yet delivers big on flavor and texture. Using crescent rolls as the crust and topping makes prep fast and foolproof, while the cream cheese filling ensures a rich, velvety center. The cinnamon-sugar topping adds a golden, slightly crisp finish, making this dessert irresistible for any occasion—from casual gatherings to festive holiday spreads.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

crescent rolls
cream cheese
sugar
vanilla extract
melted butter
sugar mixed with cinnamon

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any seams.
In a mixing bowl, combine the cream cheese, sugar, and vanilla extract. Beat until smooth and well blended.
Spread the cream cheese mixture evenly over the dough layer in the pan.
Unroll the second can of crescent dough and gently lay it over the top of the cream cheese layer, pressing seams together to form a smooth top crust.
Pour the melted butter evenly over the top layer of dough.
In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the buttered top.
Bake for 30 minutes, or until the top is golden brown and the cheesecake layer is set.
Allow to cool slightly before slicing. Serve warm or chilled.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Baking Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: Approximately 320 kcal

Variations

Honey drizzle: Drizzle with honey just before serving for a more traditional sopapilla finish.
Add fruit: Layer sliced strawberries, peaches, or a swirl of fruit preserves between the cream cheese and top crust.
Nutty crunch: Sprinkle chopped pecans or walnuts over the cinnamon sugar topping.
Chocolate twist: Add a few tablespoons of mini chocolate chips to the cream cheese mixture.
Spiced version: Add a pinch of nutmeg or use pumpkin pie spice in the cinnamon sugar mix for a seasonal flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Serve cold or reheat individual portions in the microwave for about 15–20 seconds. This dessert also freezes well—wrap slices individually and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

Can I use reduced-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and richness.

What brand of crescent dough works best?

Any standard refrigerated crescent dough will work—choose seamless dough sheets if available for easier layering.

Can I make this ahead of time?

Yes, you can assemble the pie a few hours in advance and refrigerate until ready to bake.

How do I know it’s done baking?

The top should be golden brown, and the cheesecake layer should be set without excessive jiggle in the center.

Can I use puff pastry instead?

Puff pastry will yield a flakier result but may require adjustments to baking time and temperature.

Is this best served warm or cold?

It can be enjoyed both ways—warm for a soft, gooey texture or cold for a firm, creamy bite.

Can I make this gluten-free?

Use gluten-free crescent dough and ensure all other ingredients are gluten-free.

Should the butter be salted or unsalted?

Either works, but unsalted butter gives you better control over the sweetness.

Can I double the cinnamon sugar topping?

Yes, if you prefer a thicker, more pronounced topping, increase the cinnamon sugar mix.

Is this dessert very sweet?

Yes, it’s quite sweet and rich. You can slightly reduce the sugar in the filling if desired.

Conclusion

Sopapilla cheesecake pie is a delicious fusion of creamy cheesecake and cinnamon sugar pastry, delivering flavor and texture in every bite. With minimal prep and a golden, buttery finish, it’s a perfect go-to dessert for gatherings, holidays, or simply satisfying a sweet craving at home. Serve it warm or chilled—either way, it’s bound to impress.

Sopapilla Cheesecake Pie

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Sopapilla Cheesecake Pie is a rich and flaky dessert with layers of buttery crescent roll dough, creamy cheesecake filling, and a sweet cinnamon-sugar topping. It’s a quick and easy treat inspired by the beloved Mexican pastry—perfect for potlucks, parties, or weeknight cravings! Keywords: sopapilla cheesecake pie, crescent roll cheesecake, easy cinnamon cream cheese dessert, Mexican-inspired dessert, crescent dough cheesecake bars.

Ingredients

2 cans crescent roll dough
16 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter
1/4 cup sugar mixed with 1 teaspoon ground cinnamon

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the dish, sealing seams.
In a medium bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
Spread the cream cheese mixture evenly over the crescent dough layer.
Unroll the second can of dough and lay it over the cream cheese layer, pressing gently to seal.
Pour melted butter evenly over the top.
Sprinkle the cinnamon-sugar mixture generously over the buttered dough.
Bake for 30 minutes, or until golden and slightly puffed.
Let cool completely before slicing. Serve warm or chilled.

Notes

For extra crunch, sprinkle chopped pecans or walnuts on top before baking.
Add a drizzle of honey or a dash of lemon zest for a flavor twist.
Best stored in the fridge and enjoyed within 3–4 days.