Let me tell you something—this Sopapilla Cheesecake Dessert is dangerously good.
I first made this for a Sunday potluck after church a few months ago, when I needed something quick, easy, and just a little out of the ordinary. I didn’t want to show up with another bowl of fruit salad (though I love a good fruit salad!). I needed something with flair. Something that made people say, “Wait, what is this?!” after the first bite.
And y’all… this dessert delivered. The flakey, buttery crescent roll layers, that rich, creamy cheesecake middle, and the sweet cinnamon sugar topping—it’s like a cinnamon roll and a cheesecake had the most glorious little dessert baby. And let’s not forget the drizzle of honey on top—chef’s kiss. People were scraping the corners of the pan by the end of the afternoon.
This dish brings back so many wonderful memories of baking with my grandma, who always believed the best desserts had cinnamon and cream cheese involved somehow. I think she’d be proud of this one!
🍯 Why You’ll Love This Sopapilla Cheesecake Dessert?
- Crispy on the top, buttery-soft underneath: Thanks to the crescent dough magic.
- Cream cheese filling that’s silky smooth: Lightly sweetened with just a kiss of vanilla.
- Cinnamon sugar crunch: That golden topping adds just the right amount of sparkle and texture.
- Incredibly easy: If you can open a can of crescent rolls and stir cream cheese, you can make this.
- Perfect for any crowd: Potlucks, holidays, weeknight treats, or when you’re simply craving comfort.
Can I use low-fat cream cheese?
Yes, but the texture will be slightly softer. Still tasty, though!
Can I make this ahead of time?
Absolutely. Make it a day in advance and chill it overnight. The flavors meld beautifully.
Do I have to use honey on top?
Nope! It’s optional, but I highly recommend it. That floral sweetness really ties it all together.
Ingredients:
Here’s what you’ll need for this dreamy dessert:
- 2 cans (8 oz each) refrigerated crescent roll dough
- I like the kind that comes in full sheets—makes it easier to layer!
- 2 packages (8 oz each) cream cheese, softened
- Room temperature is key for smooth blending.
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Pure vanilla, if you’ve got it. Adds warmth and depth!
- 1/2 cup unsalted butter (1 stick), melted
- 1/2 cup granulated sugar (for topping)
- 1 tbsp ground cinnamon
- 2–3 tbsp honey, for drizzling (optional but heavenly)
Instructions:
Step 1: Preheat and prep.
Preheat your oven to 350°F. Lightly grease a 9×13 baking dish—I usually use a little butter, because why not?
Step 2: Crescent roll base.
Roll out one can of crescent dough and press it into the bottom of your dish. Don’t worry if it tears a little—just pinch the seams together and press it down like a pie crust.
Step 3: Make the filling.
In a medium bowl, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth and fluffy. It should look like a slightly glossy cheesecake batter. Go ahead and sneak a taste—I won’t tell.
Step 4: Spread the goodness.
Pour the cream cheese mixture over the crescent base and spread it evenly. Take your time here. This is the heart of the dessert!
Step 5: Top it off.
Unroll the second can of crescent dough and gently lay it over the top of the cream cheese filling. You can stretch it a bit if needed to cover the whole pan.
Step 6: Butter + cinnamon sugar.
Pour the melted butter over the top layer of dough (yes, the whole stick—trust me). In a small bowl, mix the remaining 1/2 cup sugar with the cinnamon, then sprinkle it generously over the buttered top. That combo is going to turn golden and crisp and dreamy in the oven.
Step 7: Bake!
Pop it in the oven for 30–35 minutes, until the top is golden brown and slightly puffed. You’ll know it’s done when the edges are bubbling and your kitchen smells like a cinnamon bun factory.
Step 8: Cool and drizzle.
Let it cool for at least 20 minutes (I know, it’s hard). Then drizzle honey over the top for a shiny, sweet finish. You can serve it warm, room temp, or even chilled. Every version is magical.
✨ Pro Tips for Sopapilla Cheesecake Success:
- Use crescent dough sheets if available—they make layering much easier!
- Soften your cream cheese fully before mixing. Cold cream cheese will stay lumpy no matter how long you beat it.
- Don’t skip the butter topping. It’s what gives you that signature golden crunch on top.
- Want a kick? Add a pinch of cayenne to your cinnamon sugar for a sweet-and-spicy twist!
🧊 Storage & Serving Suggestions:
Storing: Store leftovers (if there are any!) in the fridge, tightly covered, for up to 4 days. The flavors deepen overnight—almost like it gets better with time.
Reheating: Warm slices in the microwave for about 15–20 seconds, or pop the whole pan back into a 300°F oven for 10 minutes if you want that crispy top revived.
Serving Ideas:
- With a scoop of vanilla ice cream (DO IT)
- Drizzled with caramel or maple syrup instead of honey
- Cut into small squares for a party tray treat
