Layered Sopapilla Cheesecake with Cinnamon Sugar Crust
Flaky crescent dough layered with a sweet cream cheese filling and topped with crunchy cinnamon sugar for a Mexican-inspired dessert. This mexican-inspired desserts ready in about 50 minutes layers (8 oz) crescent roll dough, softened cream cheese, divided 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 8, 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, softened cream cheese
- 1 cup, divided granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 tsp ground cinnamon
- 4 tbsp, melted butter
Instructions
- Step 1: Preheat oven to 350°F. Spray an 8-inch square baking dish with nonstick spray. Unroll 1 can (8 oz) of crescent roll dough and press it evenly onto the bottom of the dish, sealing any perforations.
- Step 2: In a medium bowl, beat 8 oz softened cream cheese, 1/2 cup granulated sugar, 1 tsp vanilla extract, and 2 large eggs with an electric mixer on medium speed until smooth and creamy.
- Step 3: Pour the cream cheese mixture evenly over the crescent dough layer in the baking dish.
- Step 4: Unroll the second can (8 oz) of crescent roll dough and place it over the cream cheese mixture, carefully sealing edges to form a top crust.
- Step 5: In a small bowl, mix 1/2 cup granulated sugar and 2 tsp ground cinnamon. Brush the top crescent dough with 4 tbsp melted butter, then sprinkle the cinnamon sugar mixture evenly over the top.
- Step 6: Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the cheesecake layer is set.
- Step 7: Let cool for at least 20 minutes before serving to allow layers to firm up.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Layered 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 Layered 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 Layered 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 Layered Sopapilla Cheesecake with Cinnamon Sugar Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Layered 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.
