Why You’ll Love This Recipe

The Sopapilla Cheesecake is the perfect blend of textures and flavors: the flaky, buttery crescent roll crust pairs beautifully with the creamy cheesecake filling, while the cinnamon-sugar topping gives it a sweet, churro-like finish. It’s quick to make with just a few ingredients, and it’s ideal for when you need a dessert that’s both impressive and crowd-pleasing. This cheesecake is a comforting, irresistible treat that everyone will love.

Ingredients

For the Cheesecake: 2 8-ounce cans (450 g) refrigerated crescent roll sheets, divided – seamless dough sheets are ideal, but crescent rolls can also be used
1 ½ teaspoons ground cinnamon
1 ¼ cups (250 g) granulated sugar, divided
24 ounces (680 g) cream cheese, at room temperature
2 teaspoons (10 ml) pure vanilla extract
¼ cup (56 g) salted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier removal.
Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a smooth layer.
In a small bowl, combine 1 teaspoon of ground cinnamon with ½ cup of the granulated sugar. Sprinkle half of this cinnamon-sugar mixture evenly over the crescent dough in the baking dish.
In a large bowl, beat the cream cheese, vanilla extract, and remaining ¾ cup of granulated sugar until smooth and creamy.
Spread the cream cheese mixture over the cinnamon-sugar-coated crescent dough in the baking dish, spreading it evenly with a spatula.
Unroll the second can of crescent dough and place it on top of the cream cheese filling. Pinch the seams to seal the dough, creating a smooth top layer.
In a small bowl, mix the remaining ½ teaspoon of ground cinnamon with ¼ cup granulated sugar. Brush the melted butter over the top layer of dough, then sprinkle the cinnamon-sugar mixture evenly on top.
Bake for 30-35 minutes, or until the dough is golden brown and the filling is set.
Let the Sopapilla Cheesecake cool to room temperature, then refrigerate for at least 2 hours before serving.
Slice and enjoy!

Servings and Timing

Servings: 12-16 slices
Preparation time: 15 minutes
Baking time: 30-35 minutes
Cooling time: 2 hours (for best results)

Variations

Pumpkin Spice: Add 1 teaspoon of pumpkin pie spice to the cream cheese mixture for a fall-inspired version.
Fruit Topping: Add fresh berries on top of the cheesecake before serving for a refreshing twist.
Nutty Crust: Mix crushed nuts, like pecans or walnuts, into the bottom crescent dough layer for added texture and flavor.
Caramel Drizzle: Drizzle caramel sauce over the top of the cheesecake before serving for a sweet, gooey addition.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: This cheesecake is best served chilled, but you can reheat individual slices in the microwave for 10-15 seconds if you prefer a warm dessert.

FAQs

Can I use regular crescent rolls instead of seamless dough sheets?

Yes, you can use regular crescent rolls. Just make sure to pinch the seams together to create a smooth dough layer.

Can I make this ahead of time?

Yes, this cheesecake can be made ahead and stored in the refrigerator for up to 3-4 days. It needs to cool and chill for a few hours to set properly.

Can I use a different type of sugar?

You can use brown sugar instead of granulated sugar for a deeper, molasses-like flavor. It will also add a slight caramel taste to the crust and filling.

Can I make this gluten-free?

If you need a gluten-free version, use gluten-free crescent rolls or gluten-free dough sheets, which are available at many stores.

Can I freeze Sopapilla Cheesecake?

Yes, you can freeze the cheesecake after it has cooled. Wrap it tightly in plastic wrap and store it in an airtight container for up to 1 month. To enjoy, let it thaw in the refrigerator before serving.

How do I know when the cheesecake is done?

The cheesecake is done when the dough is golden brown and the filling is set. You can check the center by gently pressing the top – it should feel firm and not jiggle.

Can I use a different flavored cream cheese?

You can use flavored cream cheese, like cinnamon or honey, to add a unique twist to the cheesecake. Be sure to adjust the sugar amount if the cream cheese is sweetened.

How do I get the perfect cinnamon-sugar topping?

Make sure to brush the dough with melted butter before adding the cinnamon-sugar mixture. This helps the sugar adhere to the dough and creates a beautiful, crispy topping.

Can I make this in a different-sized pan?

You can adjust the recipe to fit a different-sized pan, but keep in mind that the baking time may change. Make sure the top is golden brown and the filling is set before removing it from the oven.

How do I serve this cheesecake?

This cheesecake is best served cold and can be sliced into small squares or slices. For extra flair, top each piece with whipped cream or a drizzle of caramel.

Conclusion

Sopapilla Cheesecake (Churro Cheesecake) is the perfect blend of a rich, creamy filling and a golden, cinnamon-sugar crust that’s sure to become a family favorite. Its simplicity makes it an ideal choice for anyone looking for an easy yet impressive dessert. Whether you’re preparing it for a special occasion or simply indulging in something sweet, this dessert is a crowd-pleaser that will satisfy your cravings with every bite!

Sopapilla Cheesecake (Churro Cheesecake)

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Author: Julia
Total Time: 2 hours 50 minutes (including cooling time)
Yield: 12-16 servings
Diet: Vegetarian

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Description

Sopapilla Cheesecake (also known as Churro Cheesecake) combines flaky crescent dough, a creamy cheesecake filling, and a sweet cinnamon-sugar topping for a delicious, easy-to-make dessert. Inspired by the flavors of churros, this treat is perfect for any occasion, offering a rich, comforting dessert with minimal effort. It’s a guaranteed crowd-pleaser!

Ingredients

For the Cheesecake:

2 8-ounce cans (450 g) refrigerated crescent roll sheets (seamless dough sheets preferred)

1 ½ teaspoons ground cinnamon

1 ¼ cups (250 g) granulated sugar, divided

24 ounces (680 g) cream cheese, at room temperature

2 teaspoons pure vanilla extract

¼ cup (56 g) salted butter, melted

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper for easy removal.
Unroll one can of crescent dough and press it into the bottom of the prepared dish, pinching the seams together.
In a small bowl, mix 1 teaspoon cinnamon and ½ cup granulated sugar. Sprinkle half over the dough.
In a large bowl, beat cream cheese, vanilla, and remaining ¾ cup sugar until smooth.
Spread the cream cheese mixture over the cinnamon-sugar dough layer.
Unroll the second can of dough and place it on top of the cream cheese. Pinch the seams to seal.
In a small bowl, mix ½ teaspoon cinnamon with ¼ cup sugar. Brush the dough with melted butter and sprinkle the cinnamon-sugar mix over the top.
Bake for 30-35 minutes, until the dough is golden and the filling is set.
Let cool to room temperature, then refrigerate for 2 hours.
Slice and serve!

Notes

For a fall twist, add 1 teaspoon pumpkin pie spice to the cream cheese mixture.

Add fresh berries for a refreshing touch.

For a nutty flavor, mix crushed pecans or walnuts into the dough base.

Drizzle caramel sauce over the top before serving for added sweetness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American