Name: Sopapilla Cheesecake Pie
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 cans (8 oz each) crescent roll dough; 2 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 1/2 cup butter, melted; 1/2 cup granulated sugar (for topping); 1 tbsp ground cinnamon

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Sopapilla Cheesecake Pie is a warm, spiced, and creamy dessert that brings together the flaky texture of crescent dough with a rich cheesecake center, topped with a buttery cinnamon-sugar crust. Inspired by the classic Mexican pastry, this simple yet irresistible dish is perfect for Cinco de Mayo or any celebration that calls for a sweet finale.

Why You’ll Love This Recipe

This dessert is a crowd-pleaser with minimal prep and maximum flavor. The layers of golden crescent dough give it a light, flaky texture, while the sweet cream cheese filling offers a luscious, cheesecake-like center. The buttery cinnamon-sugar topping adds the signature sopapilla twist. Best of all, it’s easy to make ahead, easy to slice and serve, and always a hit at potlucks, parties, and family gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cans (8 oz each) crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup butter, melted
1/2 cup granulated sugar (for topping)
1 tbsp ground cinnamon

directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the baking dish, sealing seams to create an even layer.
In a mixing bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the dough layer in the dish.
Unroll the second can of crescent dough and carefully place it over the cream cheese layer, again sealing any seams.
Pour the melted butter evenly over the top layer of dough.
In a small bowl, mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle generously over the buttered dough.
Bake for 30 minutes, or until the top is golden brown and puffed.
Allow the pie to cool slightly at room temperature, then refrigerate for at least 1 hour before slicing into squares.
Serve chilled or at room temperature.

Servings and timing

Servings: 12 squares
Prep Time: 10 minutes
Baking Time: 30 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes
Calories per serving: 320 kcal

Variations

Fruit Swirl: Add a thin layer of fruit preserves (such as strawberry or raspberry) over the cream cheese layer before adding the top dough.
Nut Crunch: Sprinkle chopped pecans or walnuts over the cinnamon-sugar topping for added texture.
Spicy Kick: Add a pinch of cayenne or chili powder to the cinnamon-sugar mix for a subtle heat.
Honey Drizzle: Drizzle honey over the top just before serving for a traditional sopapilla touch.
Mini Version: Use a muffin tin and cut the dough to fit for individual servings.

storage/reheating

Store Sopapilla Cheesecake Pie in an airtight container in the refrigerator for up to 4 days. Serve chilled or let sit at room temperature for 10–15 minutes before enjoying. Avoid reheating, as the filling is meant to be creamy and cool rather than hot.

FAQs

Can I use homemade dough instead of crescent rolls?

Yes, homemade pastry or biscuit dough can be used, but crescent roll dough offers ease and consistent flakiness.

Do I have to chill it before serving?

Chilling helps the cheesecake filling set properly and makes it easier to slice. It’s highly recommended for best texture.

Can I freeze Sopapilla Cheesecake Pie?

Freezing is not ideal as the cream cheese texture may change, but you can freeze it tightly wrapped for up to 1 month if needed.

Is this dish overly sweet?

The cinnamon-sugar topping adds sweetness, but the balance with the tangy cream cheese keeps it from being cloying.

Can I make this the day before?

Yes, it’s an excellent make-ahead dessert and actually benefits from chilling overnight.

What’s the best way to slice it cleanly?

Use a sharp knife wiped clean between cuts. Chilling helps the layers hold together neatly.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly in both the filling and topping without compromising texture.

Can I use flavored cream cheese?

Plain cream cheese is best for control over sweetness and spice, but a mild flavor like honey or cinnamon could work.

Is this recipe kid-friendly?

Absolutely! It’s soft, sweet, and easy to eat—perfect for both kids and adults.

What’s the best garnish for this dessert?

Top with a dusting of powdered sugar, a drizzle of honey, or a scoop of vanilla ice cream for an extra special finish.

Conclusion

Sopapilla Cheesecake Pie is a rich, flaky, and creamy dessert that blends the comforting taste of cheesecake with the cinnamon-sugar charm of a sopapilla. Quick to prepare and always a crowd favorite, it’s the perfect sweet treat for Cinco de Mayo festivities or any time you want to serve a simple, impressive dessert that everyone will love.

Sopapilla Cheesecake Pie

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Layers of flaky crescent dough wrapped around a creamy cheesecake filling, finished with a cinnamon-sugar crust—this Mexican-inspired treat is a sweet hit for any Cinco de Mayo celebration.

Author: Asma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 40 minutes
Yield: 12 squares 1x
Category: Dessert
Method: Baked
Cuisine: Mexican-Inspired
Diet: Vegetarian

Ingredients

Units Scale

2 cans (8 oz each) crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup butter, melted
1/2 cup granulated sugar (for topping)
1 tbsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the dish to form a crust.
In a bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the dough layer.
Unroll the second can of crescent dough and lay it over the cream cheese filling.
Pour melted butter evenly over the top layer.
In a small bowl, mix 1/2 cup sugar with cinnamon. Sprinkle this mixture generously over the buttered surface.
Bake for 30 minutes or until the top is golden brown and puffed.
Cool slightly at room temperature, then refrigerate for at least 1 hour before slicing.