Sopapilla Cheesecake

Sopapilla Cheesecake

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"This is a quick, easy and tasty dessert. A rich and creamy filling surrounded by a crispy cinnamon crust makes this a favorite for anyone who loves a sweets."
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45 m servings 378 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.


  1. 284 Ratings

Most helpful positive review

I have been making this dessert for awhile now and it is honestly the best dessert in the world! Every single time I make it everyone asks for the recipe. The only thing I do differently is I m...

Most helpful critical review

Instead of a cake version, I used the individual crescent rolls to creat a triangular pocket, piped the filling(which we added strawberries to) and sealed it, then upon taking it out, brushed bu...

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I have been making this dessert for awhile now and it is honestly the best dessert in the world! Every single time I make it everyone asks for the recipe. The only thing I do differently is I m...

This recipe is awesome. I too wondered if it was too much butter, and because I was so freaked out, I reserved about 2 T of it (why bother at that point!). So I ended up using about 6T melted bu...

Simple and delicious. Defiantly worth making. I even used light cream cheese and reduced fat crescent rolls and it was perfect.

Excellent recipe! Everyone loved it...No need to double the filling unless you WANT to...If you whip the cream cheese and sugar long enough, you will have plenty of filling to to spread and it ...

very good! I would add just a little more butter though because it does crisp up a bit on top. Just want to add that this is not a dessert to try to make diet friendly, just enjoy every calorie!...

This is a family favorite and is expected at Thanksgiving and Christmas on the table. At Thanksgiving I give it a twist by using 2 8-ounce packages cream cheese, add 1/2 cup additional sugar, 1...

This was easy and delicious. I flattened out crescent rolls on a cutting board and flipped it over the 9x 13 to put in place easily. Also, I added the cinnamon and sugar to the butter. That way ...

Fairly easy to assemble and so worth it!!! I used a jelly roll pan which made light flatter bars but VERY GOOD. I rolled the crescent rolls out after sprinkling the area with powdered sugar. The...

So good! Very rich, double the filling since I could not get it to spread very over the bottom. Cooked 40 min. So good! Only needed a small piece was so rick and good! Good warn or room temp wil...

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