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Sopapilla cheesecake on a blue plate with a bite taken out

Sopapilla Cheesecake

Prep Time: 30 minutes
Cook Time: 39 minutes
Servings: 12 squares
Calories: 680kcal
Author: Catalina
Sopapilla Cheesecake is a delicious dessert that is moist, rich and filled with cream cheese. Is the perfect cheesecake to enjoy with your friends and family any time of the year. 


  • 2 8 ounces cans refrigerated crescent rolls
  • 4 packages (8 ounces each) cream cheese softened
  • ¼ cup all-purpose flour
  • 1 cup white granulated sugar
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

Cinnamon Layer:

  • ¼ cup light brown sugar
  • ¼ cup white sugar
  • 1 tablespoon ground cinnamon

Butter Mixture

  • ½ cup unsalted butter melted and cooled to room temperature
  • ½ cup light brown sugar
  • ½ cup white sugar
  • 1 tablespoon ground cinnamon


  • Preheat oven to 350F degrees.
  • Spray a 9 x 13 baking pan with nonstick cooking spray and set aside.
  • Unroll one can of crescent roll dough and layer it onto the bottom of the pan so it covers it entirely.
  • In a medium bowl, beat together cream cheese, flour, and white sugar until light and creamy, about 2-3 minutes on medium-high speed.
  • Add eggs one at a time, mix until blended after each addition. Add vanilla and sour cream, mix just until combined. Set aside.
  • In a small bowl combine all the Cinnamon Layer ingredients, stir with a fork.
  • Evenly spread half of the cream cheese mixture into the baking dish over the crescent dough layer, smooth the top.
  • Sprinkle the Cinnamon Layer mixture over the surface of the cheesecake. Add the remaining cheesecake batter and spread it evenly.
  • Unroll remaining can of crescent roll dough and layer it on top of the cheesecake layer.

Butter Mixture:

  • Mix melted butter with white sugar, brown sugar, and cinnamon.
  • Drizzle the mixture on top of the crescent dough layer distributing evenly.
  • Bake, uncovered in the preheated oven for 30-40 minutes, until the crescent dough has puffed and turned golden brown.
  • Cool completely in the pan before transferring to the refrigerator for at least 3-6 hours or preferably overnight.
  • Cut into squares and serve.


Calories: 680kcal | Carbohydrates: 79g | Protein: 50g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 2329mg | Potassium: 885mg | Fiber: 1g | Sugar: 62g | Vitamin A: 515IU | Vitamin C: 0.1mg | Calcium: 1101mg | Iron: 1.4mg