When you’re craving a dessert that’s flaky, creamy, and kissed with cinnamon sugar, this Easy Sopapilla Cheesecake is your dream come true. A magical mix between a cheesecake and a churro, this dish features layers of buttery crescent roll dough, a luscious cream cheese filling, and a golden cinnamon-sugar almond topping that’s as eye-catching as it is delicious.
Best of all? It’s incredibly easy to make — no water bath, no complicated crusts — just straightforward, crowd-pleasing comfort food. Whether you’re hosting a holiday, heading to a potluck, or just want to treat your family, this sopapilla cheesecake dessert will have everyone asking for seconds (and the recipe!).
Ingredients (And Why They Work So Well)
For the Cheesecake Layers:
3 (8 oz) packages cream cheese, softened: The rich, tangy heart of the dessert — make sure it’s fully softened for a silky-smooth filling.
1½ cups white sugar: Sweetens the filling to balance the tang of the cream cheese.
1½ teaspoons vanilla extract: Adds warmth and depth to the flavor profile.
For the Crust:
2 (8 oz) cans crescent roll dough: These flaky sheets serve as both the base and the topping, creating buttery, golden layers reminiscent of pastry.
For the Topping:
½ cup melted butter: Helps the top get beautifully crisp and golden while enhancing flavor.
½ cup white sugar + 1 teaspoon cinnamon: Classic cinnamon sugar topping for that churro-like finish.
¼ cup sliced almonds: Adds a delicate crunch and toasty flavor contrast.
How to Make Sopapilla Cheesecake (Step-by-Step Instructions)
1. Preheat & Prepare:
Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch baking dish.
2. Make the Cream Cheese Filling:
In a mixing bowl, beat together cream cheese, 1½ cups sugar, and vanilla until smooth, fluffy, and completely combined.
3. Roll Out the Dough:
Unroll both cans of crescent roll dough. Use a rolling pin to shape each sheet into a 9×13-inch rectangle.
4. Assemble the Layers:
Press one sheet of crescent dough into the bottom of the prepared baking dish. Spread the cream cheese mixture evenly over the dough.
5. Top It Off:
Lay the second sheet of dough gently over the cream cheese layer. Pour melted butter evenly over the top.
6. Add the Topping:
In a small bowl, combine ½ cup sugar and 1 teaspoon cinnamon. Sprinkle this mixture over the butter, then scatter sliced almonds over the top.
7. Bake:
Bake uncovered for 45 minutes, or until the top is golden brown and puffed.
8. Cool & Slice:
Let the cheesecake cool completely in the pan before slicing into 12 decadent squares.
Why Everyone Loves This Dessert
Quick & easy to make with store-bought dough and simple pantry ingredients.
The contrast of textures — flaky crust, creamy center, and crunchy topping — keeps every bite interesting.
Perfect for make-ahead entertaining — it can be served chilled or slightly warm.
The cinnamon-sugar crust gives it a churro-meets-cheesecake vibe that’s totally irresistible.
Pro Tips for Best Results
Soften the cream cheese fully to avoid lumps in the filling.
Use non-stick spray on your baking dish to ensure easy serving.
For an authentic sopapilla twist, drizzle with honey right after baking.
Prefer nuts with a richer flavor? Substitute almonds with chopped pecans.
Cool completely before slicing to get neat, clean edges and help the cheesecake layer set.