Inspired by the popular fried pastry, this sopapilla cheesecake features layers of flaky crescent roll dough, creamy cheesecake filling, and a cinnamon sugar topping.

A sopapilla cheesecake bar on a speckled dessert plate, with a bite missing.

If you’re unfamiliar with sopapillas, it’s a type of pastry that’s popular in New Mexico as well as parts of Latin America and South America.

The New Mexican sopapilla is made by frying pastry dough in oil and can be served sweet or savory. When enjoyed as a dessert, a sopapilla is often topped with honey.

This sopapilla cheesecake recipe is inspired by the classic fried pastry, but uses some baking shortcuts to make the dessert quick and easy to prepare at a moment’s notice. The best part? You only need seven ingredients to make it!

Serve this sopapilla cheesecake at your next family gathering or potluck. I actually prefer to chill mine, so it’s perfect for making ahead of time too!

An overhead view of the ingredients used for sopapilla cheesecake.

Recipe Ingredients

To save time, this sopapilla cheesecake recipe is made with crescent roll dough. Many of you know that I love baking from scratch, but I can also appreciate a baking shortcut when it tastes this good!

I won’t go into detail about every ingredient needed for this recipe, but here are the key ones to have on hand:

  • Crescent Roll Dough: I highly recommend using seamless crescent roll dough for this recipe because it’s much easier to work with! If you can’t find any, regular crescent roll dough will work, just make sure to press the seams together.
  • Cream Cheese: You’ll be using full-fat, brick-style cream cheese to make the filling. Do not use spreadable cream cheese in a tub or else your filling will be too soft and won’t set properly.
  • Eggs: Many sopapilla cheesecake recipes don’t use eggs, but I prefer to add them to give the filling more of an actual cheesecake texture. Make sure to bring the eggs to room temperature ahead of time as well to make the filling easier to combine.
  • Ground Cinnamon: I think 2 teaspoons of cinnamon is perfect in the cinnamon sugar topping, but you may use more or less to suit your preferences. If you accidentally add too much, just add a little extra sugar to balance it out.
An overhead view of raw cheesecake filling in a mixing bowl, with a paddle attachment.
An overhead view of crescent roll dough stretched to cover the bottom of a 9x13-inch pan.
An overhead view of cheesecake filling smoothed into a 9x13-inch pan.
An overhead view of a cinnamon-sugar topped sopapilla cheesecake, ready to be baked.

How to Make Sopapilla Cheesecake

This recipe for sopapilla cheesecake bars is much easier than making the fried pastry. Unlike my traditional cheesecake recipe, the crescent roll crust doesn’t need to be pre-baked, nor do you need to prepare a water bath for it.

Detailed instructions can be found in the recipe card at the end of this post, but here’s an overview of how the cheesecake is made:

  1. Prep the pan: Grease a 9×13-inch pan with non-stick cooking spray and set aside.
  2. Make the filling: Add the softened cream cheese to a large bowl and beat until smooth (you can use a stand mixer or a handheld electric mixer for this step). Add the sugar and vanilla, then add the eggs one at a time until the filling is combined.
  3. Prepare the crust: Unroll one package of crescent roll dough and press it into the bottom of the prepared baking dish. You may need to stretch the dough slightly to cover the entire pan.
  4. Finish assembling the cheesecake: Scoop the cheesecake filling over the crust and smooth it out into an even layer. Then, unroll the second tube of crescent roll dough and place it over the filling. Again, you might need to stretch it somewhat to completely cover the filling.
  5. Add the topping: In a small bowl, whisk together some granulated sugar and cinnamon. Brush the top layer of crescent roll dough with melted butter, then sprinkle the cinnamon sugar mixture on top.
  6. Bake: Bake the cheesecake until the top layer of crescent roll dough is fully baked, mine usually takes about 35 to 40 minutes.
  7. Cool completely: Let the sopapilla cheesecake cool to room temperature before serving. You may serve it at room temperature, or you can chill it for 2 to 3 hours before slicing and serving.
Baked sopapilla cheesecake in a large casserole dish. A jar of honey rests on the side.

Frequently Asked Questions

What does the cheesecake taste like?

The cheesecake filling is subtly sweet and tangy, and the crescent roll topping tastes like a cinnamon sugar donut! Together you get a flaky, buttery, cinnamon-y cheesecake that’s perfect for dessert.

Can the recipe be made in advance?

Yes, you can make the entire recipe as written and then store the cheesecake in the fridge for up to four days. I do not recommend assembling and chilling the unbaked cheesecake.

Can the recipe be halved?

Yes, simply halve the ingredients and bake the cheesecake in a 9-inch square pan. You may need to reduce the baking time slightly, so make sure to keep an eye on it.

Should the cheesecake be served with toppings?

It’s not necessary to top this sopapilla cheesecake with anything, but you can always drizzle your portion with honey. A handful of fresh berries would also be delicious!

A slice of sopapilla cheesecake being drizzled with honey.

Storage Instructions

The baked cheesecake should be cooled to room temperature before covering it tightly with foil or plastic wrap. It will last up to four days in the fridge.

The baked and cooled cheesecake also freezes well! I don’t recommend freezing the cheesecake for more than three months as it can develop freezer burn and become dry.

When you’re ready to eat the frozen cheesecake, thaw it overnight in the fridge and serve chilled.

A slice of sopapilla cheesecake, drizzled with honey. A piece has been speared on a fork that rests on the plate.

Baking Tips

  • I recommend using crescent dough sheets for the crust and top layer. If you accidentally buy crescent roll dough with seams, not to worry! You’ll just need to pinch those seams together.
  • Before getting started, set the cream cheese and eggs out ahead of time so that they can come to room temperature. This will ensure that the filling is smooth and creamy!
  • This cheesecake is delicious at room temperature or chilled, but I personally prefer to chill it for a few hours before serving it.

More Cheesecake Recipes To Make!

Recipe Video

A slice of sopapilla cheesecake being drizzled with honey.

Sopapilla Cheesecake

5 from 1 rating
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Inspired by the popular fried pastry, this sopapilla cheesecake features layers of flaky crescent roll dough, creamy cheesecake filling, and a cinnamon sugar topping. 
Print Recipe Pin Recipe Save Leave a Review

Ingredients

Servings: 24 bars

Sopapilla Cheesecake:

  • 24 ounces brick-style cream cheese softened (3 blocks; 680 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs at room temperature
  • 2 (8-ounce) packages seamless crescent roll dough

Cinnamon Sugar Topping:

  • ⅓ cup granulated sugar (70 grams)
  • 2 teaspoons ground cinnamon
  • ¼ cup unsalted butter melted and slightly cooled (60 grams)

Instructions
 

  • To make the cheesecake: Preheat the oven to 350°F (180°C). Grease a 9×13 baking pan with nonstick cooking spray. Set aside.
  • Add the cream cheese to a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, and beat for 1 to 2 minutes or until smooth. Add the granulated sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, one at a time, on low speed until just combined.
  • Unroll one package of crescent roll dough into the prepared pan and press it down to fully cover the bottom. If using crescent roll dough with seams in it, make sure to press them together.
  • Scoop the cheesecake mixture on top of the layer of crescent roll dough and smooth it out into one even layer.
  • Place the second sheet of crescent roll dough on top, making sure to fully cover the cheesecake filling. If not using seamless crescent roll dough, make sure to pinch all of the seams together on top as well.
  • To make the cinnamon sugar topping: Combine the granulated sugar and cinnamon in a small mixing bowl and stir until well combined.
  • Pour the melted butter over the crescent roll dough, then sprinkle the cinnamon sugar on top.
  • Bake for 35 to 40 minutes or until the top is set and the top layer of crescent roll dough is fully baked through.
  • Remove from the oven and transfer to a wire rack to cool completely. You may serve this cheesecake at room temperature or cold, but I prefer to place it in the fridge at least 2 to 3 hours before serving.

Notes

Storage Instructions: Cheesecake may be covered tightly or stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Cheesecake will freeze well for 2 to 3 months. Thaw overnight in the fridge.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.