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Stacked sopapilla cheesecake bars with flaky pastry and creamy filling. Cinnamon sugar top and honey drizzle on white plate.

Sopapilla Cheesecake Recipe

Creamy cheesecake filling layered in flaky crescent dough, topped with cinnamon sugar and honey. A quick, crowd-pleasing Mexican-inspired dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Mexican-American, Tex-Mex Inspired
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Pastry Layers
  • 2 cans crescent roll dough 8 oz each, refrigerated
  • ½ cup butter melted
  • 2 tablespoon cinnamon
  • ¼ cup granulated sugar
Cream Cheese Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Topping
  • 2 tablespoon honey for drizzling
  • cinnamon for dusting

Equipment

  • 1 9x13 baking dish Glass or ceramic preferred
  • 1 Electric mixer Hand or stand mixer for smooth filling
  • 1 Pastry brush For melted butter application
  • 1 Sharp knife Clean slices after cooling

Method
 

  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Unroll one can of crescent dough and press it into the bottom of the dish.
  3. Seal the dough seams and brush with half the melted butter.
  4. In a bowl, beat cream cheese until fluffy, then add sugar, egg, and vanilla.
  5. Spread the filling evenly over the dough, reaching all corners.
  6. Unroll the second can of dough and place on top, sealing the edges.
  7. Brush with remaining melted butter.
  8. Mix cinnamon and sugar; sprinkle over top dough layer.
  9. Bake for 25–30 minutes until golden and center is set.
  10. Drizzle with honey while warm and let cool at least 30 minutes before slicing.

Notes

We test everything in our cozy kitchen (with my son Max as our tester!), but nutrition info is just a ballpark figure. For exact numbers; especially if someone’s counting, try using your own ingredients in a nutrition calculator you trust.