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slices of sopapilla cheesecake on a white plate

Sopapilla Cheesecake

This Sopapilla Cheesecake is layers of cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect Mexican dessert. 

Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 servings


  • 2 (8 ounce cans) Pillsbury crescent rolls
  • 2 (8 ounce packages) cream cheese (room temperature)
  • 1 1/2 cups sugar divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup butter melted


  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
  2. In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
  3. Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
  4. Pour the melted butter on top of the crescent dough.
  5. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
  6. Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.