Mexican Sopapilla Cheesecake: Easy, Creamy & Flaky Dessert Recipe
This Mexican sopapilla cheesecake combines layers of flaky crescent dough, sweet cream cheese, and a cinnamon-sugar topping for a comforting, crowd-pleasing dessert.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
2 cans refrigerated crescent roll dough
2 packages cream cheese (8 oz each), softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup sugar (for topping)
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
Optional: honey for drizzling
Instructions
1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. Press one can of crescent dough into the bottom of the dish.
3. Beat cream cheese, sugar, and vanilla until smooth. Spread over dough.
4. Add second dough layer on top, pinch seams closed.
5. Pour melted butter on top, then sprinkle with cinnamon sugar.
6. Bake 30 minutes until golden and bubbly.
7. Cool completely, slice, and drizzle with honey if desired.
Notes
Store in fridge up to 5 days.
Reheat slices for 10–15 seconds in the microwave.
Great served warm or chilled.