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

Cook Mode Prevent your screen from going dark

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.