Baked Sopapilla Cheesecake with Cinnamon Sugar Crust
A layered dessert featuring flaky crescent dough, sweetened cream cheese filling, and a crunchy cinnamon sugar topping inspired by Mexican sopapillas. This mexican-inspired desserts ready in about 50 minutes layers (8 oz) crescent roll dough, cream cheese, softened, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (8 oz) crescent roll dough
- 8 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 4 tbsp butter, melted
Instructions
- Step 1: Preheat oven to 350°F. Unroll the crescent roll dough from 1 can (8 oz) and press it evenly into the bottom of a 9-inch square baking pan, sealing any perforations.
- Step 2: In a medium bowl, beat 8 oz softened cream cheese with 2/3 cup granulated sugar and 1 tsp vanilla extract using an electric mixer until smooth and fluffy, about 2-3 minutes.
- Step 3: Spread the cream cheese mixture evenly over the crescent dough in the pan.
- Step 4: Unroll the second can of crescent roll dough (8 oz) and place it gently over the cream cheese layer, pressing edges to seal.
- Step 5: In a small bowl, combine 1 tbsp ground cinnamon and 4 tbsp melted butter. Brush the top crescent dough layer generously with the butter mixture, then sprinkle 2 tbsp granulated sugar evenly over the cinnamon butter.
- Step 6: Bake for 30-35 minutes until the top is golden brown and the filling is set. Let cool completely before cutting into squares to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Sopapilla Cheesecake with Cinnamon Sugar Crust take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Sopapilla Cheesecake with Cinnamon Sugar Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Sopapilla Cheesecake with Cinnamon Sugar Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Sopapilla Cheesecake with Cinnamon Sugar Crust for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Sopapilla Cheesecake with Cinnamon Sugar Crust?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
