The sopapilla cheesecake is simple to make, delicious, and smells amazing while it cooks. When I bring this to potluck dinners, everyone always adores it.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 12 |
| Yield: | 12 cheesecake squares |
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
- Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9×13-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.
- Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.
- Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
- Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 459 mg |
| Sugars | 38 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I used an 9″ round baking dish, one tube of dough (just rolled out thin for less crust), omitted the honey, added an egg for depth, and an extra half brick of cream cheese to make the filling thicker. Only need about half the butter called for. This recipe is always delish and our three sons request it frequently.
I read the comments and adjusted – I used a third of the sugar. Also, I melted the butter and mixed in the sugar and cinnamon and poured over the top. The 7 ladies I had for lunch – loved it. My husband like it as well.
I took this reviewers advice but add a 1/4 tsp lemon, Thank you for the tips!! Well, after reading through the recipe, a few of the “Least Positive” reviews, and actually trying out the recipe, I’ve come to the conclusion that a few factors should be changed: – Add an egg to the cream cheese mix, it’ll make the filling a lot thicker and more cheesecake-like. – Cut the amount of sugar in the filling by half, otherwise it tastes like a mouthful of cream cheese frosting. – Instead of crumbling butter on top, which results in gross puddles of fat, try brushing melted butter on top of the dough, then sprinkle with cinnamon-sugar. You should be using 3-4 TBSP of butter at most, not half a cup. Croissant dough is very flaky and buttery as is, any more and you’ll be swimming in saturated fat. – Nix the honey if you don’t have that big of a sweet tooth. It’ll definitely help; honey is overly sweet on it’s own. – Lastly, refrigerate before cutting, otherwise the cream cheese won’t set and cut well.
I’ve been using this recipe for years now, it is delicious every time! Definitely a crowd pleaser.
It was too sweet for me but still good. My boyfriend like it.
I was a star!
Absolutely delicious!
I made and served this for Cinco de Mayo. One friend said that Mexican restaurants should offer it as a dessert! I used a scant cup of sugar in the cream cheese. For the topping, I used about 1/4 cup of melted butter, 1/4 cup sugar with about 2 tsp. cinnamon, and sliced almonds. Garnished with a bit of whipped cream and a few raspberries. Yum!
Easy to make, but way too sweet for our tastes.
Tasty but super sweet
I cut the recipe in half and used an 8×8 pan, still came out great. This is also good with fresh or canned peaches, cherries or berries, either mixed into the cream cheese or sprinkled in a layer between the cheese and second crescent roll layer. Good dessert for summer. I also made it a day ahead and refrigerated it overnight. Much easier to cut! I also beat an egg into the cream cheese for some body.
Made these for Christmas. They were a big hit. The family loved them. I am making them for my daughter-in-law’s birthday on Sunday.
Omg! This is the best! I really love honey, favoring a traditional sopapilla, so I sub some of the sugar for more honey!
I have never had sopapilla before. It is outstanding! My husband took a bite of it and said, “Wow!!” I only put a half a cup of sugar on top, and I melted the butter in the microwave first. Then I mixed the sugar and cinnamon in it and poured it over the top before I put it in the oven. I didn’t have enough honey on hand to put the whole quarter cup over the top. So when it came out of the oven, I drizzled what I had over the top. It was plenty sweet and so delicious! I have a feeling this isn’t going to make it into the refrigerator after our party.
Made this for my step-son’s birthday. He can be challenging to bake for because he does not like chocolate. In spite of this, we still allow him to remain in the family. 😉 He loved it and so did we all! Followed the directions, including the bake time, precisely. Made it in my 9×13 glass Pyrex dish and it came out perfect. Covered it in foil and let it sit overnight and everyone raved over it the next day. This was super easy and super good – putting it in the holiday rotation! UPDATE Nov. 2022 – Made this for Thanksgiving. Everyone raved! Found the full-size non-perforated dough sheets at Walmart, made this even easier. Use the Mexican vanilla if you can find it – mine tastes more cinnamon-y and really accents this dish!
I used half a teaspoon of cinnamon and half a teaspoon of apple pie seasoning instead of the full teaspoon of cinnamon. Halfway through baking I used a spoon to spread butter cinnamon mixture around to edges as well as after baking during cooling time.
This was really delicious, my main critique is that I think it calls for way too much sugar for my tastes, especially with honey drizzled on top too. I made a half recipe of this in an 8×8 pan and it worked quite well! Next time I make this I will use less sugar (especially on top) and only about 3/4 of the filling – I found the filling layer to be a bit thick.
Love. Took to church everyone loved them.
Edit: gave 1 extra star as it was much improved when cooled fully (next day) – made the cream cheese filling less strange in texture. I thought I’d love this, but it was way too sweet, and the cream cheese filling curdled, which made the whole thing a bit weird. Maybe the curdling happened because I ended up needing to bake it for about 20 mins longer to get a brown top (yet the bottom was still a bit soggy). I actually reduced the sugar in the cream cheese (by 1/4 cup), and I used only 1/2 cup of sugar + 1/4 cup of butter for the topping, but it was still too sweet and felt very one note…something was definitely missing. Maybe the amount of cinnamon needs to be increased to cut through the sweetness. Maybe eggs need to be added to the filling to make it more like cheesecake (as some have suggested). Maybe some pecans for more dimension and texture. Whatever the case, this is NOT a good recipe as is. I can only assume its convenience and simplicity are what make it so widely appealing. So glad I made it for just me and my hubby as it would have been embarrassing to serve it to guests.
Well, it’s a layer of buttery dough, a cheesecakey layer, another dough layer, a cinnamon-sugar topping, and then honey to top it off. It’s so many calories that it’s kind of hard to go wrong. What I’m trying to say is it’s absolutely delicious.
I made this twice and loved it. The second time I made it I added the juice of half a lemon. Melted the butter, sugar and cinnamon and spread it over the top. Much better.