Cheesecake Sopapilla Recipe

Cheesecake Sopapilla Recipe

Cheesecake Sopapilla Recipe

Yesterday I shared this recipe for cheesecake sopapilla in my Instagram Stories and it was very well received. 😋

In order to make this recipe easier to find, I decided to post it here on the blog for your reference.

My mom made this cheesecake when I was growing up and it was always a hit.  Not only is it insanely delicious but it’s crazy easy to make.

I started making this cinnamon sopapilla cheesecake recipe when I first moved to LA and it immediately became one of Matt’s favorite recipes.

More dessert recipes like this Cheesecake Sopapilla…

Crack Brownies

The Best Fudge Recipe for Christmas

The Best Strawberry Pretzel Salad Recipe

I’ve always known this dessert as cinnamon crescent roll cheesecake, but I received a ton of messages

saying that y’all know this delectable dessert as sopapilla cheesecake.  Regardless of what you call it, I can assure you that you will love it. 

Next grocery trip, do yourself a favor and pick up these ingredients.  You won’t be sorry!

It makes a fabulous dessert for work functions, parties, picnics, cookouts, barbecues, and more.

This Fall, I saw a similar recipe on TikTok where they added apple pie filling and HAD to try it.

Here’s how it turned out!

The only difference from the original recipe was the addition of the can of apple pie filling that I layered on top of the cream cheese filling. I then topped with the second can of crescent rolls, butter, cinnamon, and sugar as normal. 

This cinnamon apple pie crescent roll cheesecake is now Matt’s favorite dessert that I make.

I also tested this with blueberry pie filling, but the general consensus was that the apple pie cheesecake was the best.

Cinnamon Crescent Roll Cheesecake

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 people

Ingredients

  • 2 cans crescent rolls honey butter flavor is my favorite
  • 2 packages cream cheese (softened)
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup melted butter
  • cinnamon and sugar to sprinkle on top

Instructions

  • Unroll one can of crescent rolls and press into bottom of an ungreased 9×13 pan. Press together so there are no seams. Cream together cream cheese, cup of sugar and vanilla. Once fully mixed, spread on top of crescent rolls. Top with second can of crescent rolls, unrolled and seams pressed together. Pour melted butter on top and sprinkle with cinnamon and sugar. Bake at 350º for 20-30 minutes.

More dessert recipes like this Cheesecake Sopapilla…

Crack Brownies

The Best Fudge Recipe for Christmas

The Best Strawberry Pretzel Salad Recipe

Is this cheesecake sopapilla easy to make?

Yes! It couldn’t be easier to make!

Can you add additional filling?

Absolutely. If you read the post above, I have made this recipe with apple pie filling and blueberry pie filling. Everyone in my family agreed that the apple pie filling was the best.

Do you store this in the fridge once baked?

Yes. I store anything with cream cheese in the refrigerator to keep it from spoiling.

How do you serve this cheesecake sopapilla dessert?

We prefer to serve it warm. I just pop a slice into the microwave for about 15-30 seconds to get it just barely warm, then serve.

Share:

16 Comments

  1. Leah
    / 10:13 AM

    Thanks so much for sharing. I took a snapshot of the Instagram story of this, but this is much more helpful! Definitely will be trying this out!

  2. Jessica Bravo
    / 1:30 PM

    Yummy! This will be perfect to have for my family when they come to visit me next weekend. Thank you for sharing ♡

  3. Julie Toussaint
    / 1:33 PM

    Thanks! I can’t wait to make this.

  4. Desiree’
    / 2:51 PM

    Thanks! Going to make it this weekend!

  5. Leonie
    / 2:01 AM

    Oh my goodness! Instant water in my mouth!
    I love everything cinnamon 🥰

  6. Susan D
    / 9:57 AM

    It’s called Goose Feathers here in Indy. Not sure where that comes from?!? I make it for Christmas morning, Easter… special occasions. And always say “When I get to Heaven, I’m going to eat nothing but Goose Feathers!” 😂

  7. Rosalinda ahmead
    / 10:13 AM

    I can’t wait to make this Angela!! Thank you so much for always sharing what you cook. I love your recipes ❤️😘

  8. Erin Core
    / 4:54 PM

    Looks delicious! I’ll have to make this sometime!

  9. Marissa
    / 10:42 AM

    Def gonna have to make these! they look SOOOO good!!

  10. Lori Leung
    / 12:54 PM

    I went to Publix and bought the biscuits, but I forgot the cream cheese. I guess I will be heading back to Publix for the cheese. Thank you for the recipe, I will be trying it this weekend.

  11. Katie
    / 7:48 PM

    This looks delicious, I can’t wait to make it!

  12. TRACY MELDRUM
    / 9:44 PM

    100% trying this for thanksgiving! sounds like a perfect end to a meal. ……. or for breakfast. ha!

  13. Jude
    / 10:41 PM

    If i make my own crust/pastry dough is it still 350° for 20-30 mins? Thanks.

    • Angela Lanter
      / 1:37 PM

      I’m not really sure. Maybe go a few minutes less and just watch it.

  14. Lennie
    / 7:24 AM

    Love this recipe! Looks delicious. One question about the cream cheese. Large packages or small?

    • Angela Lanter
      / 5:32 AM

      I just use the normal size!

Leave a Reply

Your email address will not be published.

Recipe Rating




search
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
recipe

 

blog categories
Hello Gorgeous, by Angela Lanter