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5 from 1 vote

Sopapilla Cheesecake

Crescent rolls filled with a creamy cream cheese filling topped with the crispy sugar-cinnamon topping.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Desserts
Cuisine: American, Mexican
Servings: 12
Calories: 462kcal
Author: Beth Mueller



  • 16 ounces cream cheese softened
  • 2 cups white granulated sugar divided
  • 2 teaspoons vanilla
  • 2 tubes refrigerated crescent rolls
  • 8 tablespoons butter melted
  • 1 tablespoon ground cinnamon


  • Preheat oven to 350 degrees F.
  • Spray 9 X 13 pan with baking spray.
  • Unroll one package of crescent rolls into prepared pan.
  • Press seams together, if not using uncut crescent sheets, evenly press dough out to edges of the pan.
  • With a mixer, cream together cream cheese, 1 cup of sugar, and vanilla. Reserve remaining sugar for the topping.
  • Pour cream cheese mixture over the crescent dough in the pan.
  • Spread evenly over dough.
  • Unroll the second container of crescent roll dough and place on top of cream cheese mixture.
  • Carefully stretch the dough out evenly.
  • Spread butter over top layer of dough.
  • Mix remaining cup of sugar with cinnamon.
  • Sprinkle evenly over melted butter.
  • Place in preheated oven and cooking until top is bubbling and browned, about 30 minutes.
  • Remove from oven and cool completely before cutting into bars.


Adapted from Pillsbury.


Serving: 13" X 3" square | Calories: 462kcal | Carbohydrates: 50g | Protein: 4.3g | Fat: 16.5g | Cholesterol: 62mg | Sodium: 460mg | Sugar: 36.2g