Sopapilla Cheesecake Pie Recipe -
Sopapilla Cheesecake Pie Recipe
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Sopapilla Cheesecake Pie
Easy to make, this yummy and unique dessert always gets raves. See more
  • READY IN 3 hr

Sopapilla Cheesecake Pie

Recipe by  

"I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cheesecake Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    3 hrs


  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.
  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. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture 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. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2008

WONDERFUL!! I don't know how this isn't in the top 20 recipes on the entire site. I can't believe I liked it so well because I'm not fond of crescent rolls in desserts that well. I used a glass 9x13 pan and just put the rolls in and spread them out. I spent just a few seconds to make sure the seams were together and the edges were not to thick. Then I poured the cream cheese mixture on top and spread it around. Adding the second layer of rolls was a teeny tiny bit harder but not much. I felt like I didn't get the seams pressed together well enough but during the baking they spread together so it was fine. Don't feel like you have to make it perfect because you are covering the top in the cinn/sugar mix. This is fabulous. I made it exactly as called for except I only used about 1/2 as much honey as called for at first. I tasted it and added more and yum. Use the full amount. I had to bake it longer than 30 minutes and I was getting worried. It looked way too brown for comfort but the middle was still a tad gooey. I kept it in though and it was in no way overdone. So cook it until the center is won't burn it. Everyone who ate it wanted more and asked for the recipe. Try it and I promise it will become a favorite.

Most Helpful Critical Review
Dec 04, 2009

I just don't see what the big deal is about this recipe.. I was so excited to try this, and its average at best. WAYYY to sweet, hurt your teeth sweet! tastes like pure sugar.. The cream cheese center needs to be firmer, adding an egg would really help.. The melted butter made PUDDLES on the top crust, that's just gross, so cut down the butter as well.

Dec 14, 2008

I have been making this recipe for years, the only difference in the recipe I use is, it doesn't call for honey. This recipe is soooo easy, delicious and inexpensive to make. I make it for Charity bake sales and double to recipe to make several 8x8 pans that are ALWAYS the first to go at the sales. A true "go to" recipe anytime you have a gathering or function.

Jan 26, 2009

Ok. This is, undoubtedly, the most outstanding-delicious-amazing-wonderful dessert recipe I have EVER tried. Unbelievable. If you don't rush right out and pick up the ingredients for this, you are missing out ON LIFE! I have tasted a lot of desserts, I have tried a million recipes, but I can honestly say (and my family will agree) that this is the most wonderful dessert ever. It was made by the Gods. You know how every recipe you read on has reviewers improving upon the recipe in some way? Well you won't see that with this recipe. Nope. It would be absolutely IMPOSSIBLE to improve on this one in ANY way. It's perfect. Sent from heaven. And in addition to the perfect flavor is the fact that it LOOKS beautiful, even if you throw the crescent rolls in sloppily (like I did). It's also so unbelievably easy to make that I am ASHAMED I didn't know about this sooner because it would have saved me a lot of sweat and stress while trying to throw something together for potlucks. All I can ask is that you not share the recipe with anyone. It's so good it should be a secret!

Jan 21, 2012

Made this for a potluck and what a hit! The top was crunchy and the center creamy & sweet. I didn't have Mexican vanilla so I yelled "ole" when I poured in my regular vanilla extract. I cut it into much smaller pieces though...little bites were a better choice!

Nov 17, 2008

This recipe is always a crowd pleaser. In fact, my son requested that I make this for his 16th birthday last week, and his friends loved it. I use 3 packages of cream cheese and 1 1/2 cups sugar to make the filling a little thicker. And for the cinnamon sugar mixture I use 1/2 cup sugar and 2 tsp. cinnamon. Using Mexican vanilla is what sets this apart, so don't skimp on it! For our bunch, we did skip the honey because this dessert is fine without it. The refrigerated leftovers, if you have any, are awesome!

Sep 29, 2009

My husband took this to work for a "Mexican Day" lunch. They loved it- gone in no time at all. I took advise of others and added the 3rd cream cheese, reduced the topping sugar by 1/2, brushed on the butter, pre-baked the bottom crust for 7 minutes and increased total baking time to 45 minutes.

Dec 01, 2008

I got so many rave reviews for this one! The only thing I might do differently is a little less sugar in with the cream cheese. It was a bit too sweet for my taste. But other than that it was fabulous!


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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