Sopapilla Cheesecake Pie


This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 50 mins
12 cheesecake squares

This decadent sopapilla cheesecake recipe features a rich filling, an easy crescent roll crust, and a buttery cinnamon-laced topping that makes it impossible to resist. 

Sopapilla Cheesecake Ingredients

These are the ingredients you’ll need to make this top-rated sopapilla cheesecake recipe at home: 

  • Cooking spray: Grease the baking dish with cooking spray so the crescent rolls don’t stick. 
  • Cream cheese: The decadent sopapilla cheesecake filling starts with two packages of softened cream cheese.
  • Sugar: You’ll need 1 ¾ cups of white sugar, divided (a cup for the filling and ¾ cup for topping).
  • Vanilla: Use Mexican vanilla extract for the best results. If you can’t find it, though, plain vanilla extract is fine.  
  • Crescent rolls: Packaged crescent roll dough is the convenient crust for this sopapilla cheesecake pie. 
  • Butter: The rich, crumbly topping starts with a stick of room temperature butter.   
  • Cinnamon: A teaspoon of ground cinnamon lends warmth and depth of flavor. 
  • Honey: Drizzle honey over the finished sopapilla cheesecake for a sweet finishing touch. 

Editor’s note: The magazine version of this recipe uses 1 ½ cups sugar and ⅓ cup butter.

How to Make Sopapilla Cheesecake

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make sopapilla cheesecake: 

  1. Make the filling. 
  2. Roll out the crescent roll dough and press a sheet into the prepared baking dish. 
  3. Spread the filling over the dough, then top with the remaining dough. 
  4. Make the topping and dot it over the top crust. 
  5. Bake until the dough is golden and puffed, then drizzle with honey. 
  6. Let cool and cut into squares. 

How to Store Sopapilla Cheesecake

Cover the cooled sopapilla cheesecake bars tightly and store in the fridge for up to three days. Never let it sit at room temperature for more than two hours at a time. 

Can You Freeze Sopapilla Cheesecake?

Yes! Flash freeze the sopapilla cheesecake pie bars on a baking sheet for a few hours or up to overnight. Transfer the now-frozen bars to a freezer-safe container. Wrap with foil for added protection against freezer burn. Freeze for up to three months. Thaw in the fridge overnight. 

Allrecipes Community Tips and Praise

“This is one of my favorite desserts,” says SJYanik. “It's quick and easy to prepare and the finished product is delicious!”

“This recipe is awesome,” raves Juan Lahera. “Everybody loved it. Someone said that it tasted like you were eating a gooey cinnamon roll! Definitely will definitely make it again and again!”

“Made it exactly as written, just halved the ingredients since I only had one roll of crescents,” according to DaniD. “Used a 9x9 pan and half the roll fit perfectly on bottom, the other half on top. Super delicious!”

Editorial contributions by Corey Williams


  • cooking spray

  • 2 (8 ounce) packages cream cheese, softened

  • 1 ¾ cups white sugar, divided

  • 1 teaspoon Mexican vanilla extract

  • 2 (8 ounce) cans refrigerated crescent rolls

  • ½ cup butter, room temperature

  • 1 teaspoon ground cinnamon

  • ¼ cup honey


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

  2. Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.

  3. Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.

  4. Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.

  5. Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.

  6. Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.

    close up view of Sopapilla Cheesecake Pie slices on a plate
    Melissa Goff

Nutrition Facts (per serving)

481 Calories
29g Fat
51g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 481
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 76%
Cholesterol 61mg 20%
Sodium 459mg 20%
Total Carbohydrate 51g 18%
Dietary Fiber 0g 0%
Total Sugars 38g
Protein 6g
Calcium 35mg 3%
Iron 2mg 8%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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