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–+ servings

Sopapilla Cheesecake Pie

Sopapilla cheesecake, made with layers of flaky crescent dough, sweet cream cheese, and crunchy cinnamon sugar is a deliciously easy Mexican dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-inspired
Calories: 481
Ingredients Method Nutrition

Ingredients
  

  • cooking spray
  • 2 8 ounce cans refrigerated crescent roll dough
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • 1 cup granulated sugar for topping
  • 1 teaspoon ground cinnamon

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
  2. Unroll one can of crescent roll dough. Press it firmly into the bottom of the prepared dish, sealing all seams.
  3. In a large bowl, beat the cream cheese, 1 cup sugar, eggs, vanilla extract, and salt until the mixture is smooth and creamy.
  4. Spread the cream cheese filling evenly over the dough layer.
  5. Unroll the second can of crescent roll dough and place it on top of the cream cheese layer. Pinch the seams to seal completely.
  6. Drizzle the melted butter over the top dough layer, ensuring full coverage.
  7. In a small bowl, combine 1 cup sugar with ground cinnamon. Sprinkle this cinnamon sugar evenly over the melted butter.
  8. Bake for 25–30 minutes, until the pastry is golden brown and the filling is set.
  9. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to achieve the perfect cheesecake texture.
  10. Slice into 12 squares and serve chilled. Enjoy your delicious sopapilla cheesecake!

Nutrition

Calories: 481kcalCarbohydrates: 51gProtein: 6gFat: 29gSaturated Fat: 15gCholesterol: 61mgSodium: 459mgSugar: 38g
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