Sopapilla Cheesecake and My Blogoversary
This post may contain affiliate links. Read our disclosure policy.
A celebration just isn’t complete without cake! So, today’s recipe brings a unique twist to the classic dessert—Sopapilla Cheesecake! Unlike traditional cakes, this recipe blends the rich creaminess of cheesecake with the flaky, buttery goodness of crescent roll dough, topped with a warm layer of cinnamon sugar.
I originally discovered this delicious recipe from Tina at Mommy’s Kitchen, a blog I’ve followed since shortly after starting my own. While I had heard of similar recipes before, I never tried making one until I saw Tina’s version. Now let me tell you—it was a game changer!
If there’s one ingredient I can always count on to make something amazing, it’s crescent roll dough. You can truly create anything with it, from sweet treats to savory dishes, and it never disappoints! This Sopapilla Cheesecake is just another example of how versatile and delicious crescent dough can be.
While Tina originally served this as a dessert, I decided to take a different approach and make it for breakfast. When you think about it, the ingredients are very similar to a cinnamon roll! With flaky dough, cream cheese, butter, cinnamon, and sugar, how could it not be a perfect breakfast option? And sure enough, it was a huge hit with my family. Whether you enjoy it as a sweet morning treat or an indulgent dessert, this recipe is bound to impress!
One of the best things about this dish? It’s super easy to scale down if you don’t need a full batch. Simply make it in an 8×8-inch dish instead of a larger pan, and you’ll have the perfect amount for a small gathering or an intimate breakfast.
Ingredients for Sopapilla Cheesecake Recipe
- PILLSBURY CRESCENT ROLL DOUGH
- CREAM CHEESE
- SUGAR
- VANILLA EXTRACT
- CINNAMON
- REAL BUTTER (NOT MARGARINE)
A Blog Celebration!
Speaking of celebrations, today marks a special milestone—my blogoversary! While tomorrow is the official anniversary, I wanted to share this post today as a way to reflect on the journey. It’s hard to believe it’s been a full year since I started this blog, and today’s post brings my total to 303 posts!
I owe a lot of my blogging inspiration to Melanie at My Kitchen Cafe, who encouraged me to dive into this adventure. Initially, I was posting every single day, but eventually, I decided to scale back to six days a week—because honestly, everyone deserves a day off!
Thank you for being part of this journey with me, and if you’re looking for something delicious to bake, give this Sopapilla Cheesecake a try! Whether for breakfast or dessert, it’s a recipe that will keep you coming back for more.
Instructions for Sopapilla Cheesecake Bars
Start by preheating your oven to 350°F (175°C) and lightly spraying a 9×13-inch baking dish with cooking spray to prevent sticking.
Assembling the Cheesecake Layers
Base Layer: Unroll one can of crescent roll dough and gently press it into the bottom of the prepared baking dish, sealing the perforations. Ensure the seams are fully sealed to create a smooth, even layer.
Cream Cheese Filling: In a mixing bowl, blend together cream cheese, 1 cup of sugar, and vanilla extract until smooth. I like to use an electric mixer for this. If you love extra vanilla flavor, feel free to increase the amount—some people even experiment with almond or maple extract for a unique twist! Spread this creamy mixture evenly over the crescent roll base.
Top Layer: Unroll the second can of dough and carefully place it on top of the cream cheese filling. Again, seal the seams together to ensure a solid layer.
Adding the Sweet Sopapilla Topping: Melt the butter and evenly pour it over the top layer of crescent dough, ensuring full coverage for a rich, golden finish.
In a small bowl, combine the remaining ½ cup of sugar with cinnamon to create the perfect sweet-spiced topping. Sprinkle this generously over the buttered surface. If you love extra cinnamon sugar, don’t hesitate to add more—there’s no limit to this part!
Baking & Serving: Bake in the preheated oven for 30 minutes, or until the cheesecake is bubbly and the bottom crust is lightly golden brown.
Frequently Asked Questions
Do I need to refrigerate Sopapilla Cheesecake?
Yes! Since it contains cream cheese, it’s best to store leftovers in the refrigerator. Cover in an airtight container and refrigerate for up to 3 days for the best freshness.
Can I make this ahead of time?
Absolutely! You can assemble the cheesecake and refrigerate it overnight, then bake it fresh the next day. This is a great option for meal prep or special occasions.
Can I freeze Sopapilla Cheesecake?
Yes! Bake and cool the cheesecake completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What toppings go well with this cheesecake?
Try drizzling honey, adding whipped cream, or sprinkling extra cinnamon sugar on top. Fresh fruit like strawberries or raspberries also pairs beautifully with the creamy filling.
How do I make the top extra crispy?
For a crispier top, broil the cheesecake for 1-2 minutes after baking, or bake uncovered for the last 5-10 minutes to get a golden, caramelized finish.
Can I add other flavors to the filling?
Yes! You can mix in lemon zest, almond extract, or even a little caramel sauce for a unique twist on the classic recipe.
How do I know when it’s fully baked?
The cheesecake should be golden brown and bubbly, and the bottom crust should be lightly browned. Let it cool slightly before slicing to allow the filling to set.
What’s the best way to serve Sopapilla Cheesecake?
It’s delicious warm or chilled, depending on preference! Serve it fresh out of the oven for a gooey, warm treat, or refrigerate it for a firmer, creamy texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Cinnamon Crumb Coffee Cake
- Quick Cinnamon Crescent Rolls
- Cinnamon Crescent Twists
- Soft Hazelnut Crescent Rolls
Sopapilla Cheesecake
Real Mom Kitchen
Equipment
Ingredients
- 16 oz Pillsbury crescent roll dough two 8 oz tubes
- 16 oz cream cheese (room temperature)
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup real butter (not margarine)
Instructions
- Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.
- In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (Tina used a tsp and a half, because she loves vanilla extract. I think it would be fun to try other extracts like almond extract) spread over top of dough.
- Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
- Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe.
- Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!
