Dive into the sweet, flaky world of sopapilla cheesecake with our roundup of 20 irresistible recipes that promise to delight your taste buds and simplify your baking adventures! Perfect for home cooks craving a fusion of creamy cheesecake and crispy sopapilla, these easy-to-follow recipes are your ticket to creating mouthwatering desserts that’ll have everyone asking for seconds. Ready to explore these delectable treats? Let’s get baking!
Classic Sopapilla Cheesecake
Dive into the delightful fusion of creamy cheesecake and crispy, cinnamon-sugar sopapillas with this easy-to-make Classic Sopapilla Cheesecake. It’s a crowd-pleaser that brings a sweet twist to your dessert table.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations.
- In a medium bowl, beat together the cream cheese, 1 cup of sugar, and vanilla extract until smooth. Spread this mixture over the crescent roll dough in the dish.
- Unroll the second can of crescent roll dough and place it over the cream cheese layer, pressing the edges to seal.
- Pour the melted butter evenly over the top layer of dough. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon, then sprinkle this mixture over the butter.
- Bake at 350°F for 25-30 minutes, or until the dough is puffed and golden brown.
The magic of this dessert lies in the contrast between the creamy cheesecake filling and the crispy, buttery top layer, all dusted with a sweet cinnamon-sugar crunch.
Tip: For an extra indulgent twist, drizzle honey over the top before serving to enhance the sopapilla flavor.
Chocolate Sopapilla Cheesecake
If you’re looking for a dessert that combines the creamy richness of cheesecake with the crispy, cinnamon-sugar goodness of sopapillas, this Chocolate Sopapilla Cheesecake is your dream come true.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the seams.
- In a medium bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread over the crescent dough. Sprinkle chocolate chips evenly over the cream cheese layer.
- Unroll the second can of crescent dough and place it over the chocolate chips, sealing the seams. Pour melted butter evenly over the top.
- In a small bowl, mix 1/2 cup sugar and cinnamon. Sprinkle over the buttered dough.
- Bake at 350°F for 30 minutes, or until the top is golden brown and the center is set. Let cool for 10 minutes before serving.
The magic of this dessert lies in the layers: each bite offers a crispy top, a gooey chocolate middle, and a creamy cheesecake base. It’s a textural dream!
Tip: For an extra chocolatey version, drizzle melted chocolate over the top after baking.
Pumpkin Sopapilla Cheesecake
This Pumpkin Sopapilla Cheesecake is a delightful twist on the classic, blending creamy pumpkin cheesecake with the crispy, cinnamon-sugar goodness of sopapillas.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 (16.3 oz) can refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Stir in pumpkin puree, eggs, vanilla extract, 1/2 tsp cinnamon, nutmeg, and cloves until well combined.
- Unroll one can of crescent dough and press into the bottom of a 9×13 inch baking dish. Spread the pumpkin mixture over the dough. Unroll the second can of dough and place on top of the pumpkin mixture.
- Pour melted butter over the top layer of dough. Mix 1/2 cup sugar and 1 tsp cinnamon together and sprinkle over the butter.
- Bake at 350°F for 45 minutes, or until the top is golden and the filling is set. Let cool before serving.
The magic of this dessert lies in the contrast between the creamy pumpkin filling and the crisp, buttery top layer, making it a showstopper at any gathering.
Tip: For an extra touch, serve with a dollop of whipped cream or a drizzle of caramel sauce.
Strawberry Sopapilla Cheesecake
This Strawberry Sopapilla Cheesecake is a delightful twist on the classic, combining creamy cheesecake with sweet strawberries and a crispy, cinnamon-sugar crust. Perfect for those who love a dessert that’s as fun to make as it is to eat!
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 (8 oz) cans refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar mixed with 1 tsp ground cinnamon
- 1 cup fresh strawberries, diced
- 1/4 cup strawberry jam
Instructions
- Preheat your oven to 350°F. In a bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish to form a crust.
- Spread the cream cheese mixture over the crust evenly. Sprinkle diced strawberries on top.
- Unroll the second can of crescent dough and place it over the strawberry layer. Pour melted butter over the top, then sprinkle with the cinnamon-sugar mixture.
- Bake for 30 minutes, or until the top is golden brown and puffed. Let cool for 10 minutes, then drizzle with strawberry jam.
The magic of this dessert lies in the contrast between the creamy cheesecake layer and the crispy, buttery top, with bursts of fresh strawberry in every bite.
Tip: For an extra touch, serve warm with a scoop of vanilla ice cream on the side.
Blueberry Sopapilla Cheesecake
This Blueberry Sopapilla Cheesecake combines the creamy richness of cheesecake with the sweet tang of blueberries, all wrapped up in a crispy, cinnamon-sugar crust. It’s a dessert that’s as fun to make as it is to eat!
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 (8 oz) cans refrigerated crescent roll dough
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the seams.
- Spread the cream cheese mixture over the dough, then sprinkle evenly with blueberries.
- Unroll the second can of crescent dough and place it over the blueberries, sealing the seams.
- Pour the melted butter over the top layer of dough. In a small bowl, mix 1/2 cup sugar with cinnamon, then sprinkle over the butter.
- Bake for 30 minutes, or until the top is golden brown and the center is set. Let cool for at least 20 minutes before serving.
The magic of this dessert lies in the contrast between the creamy cheesecake layer and the crispy, buttery top, with bursts of blueberry in every bite. It’s a showstopper that requires minimal effort!
Tip: For an extra touch, drizzle with honey or dust with powdered sugar before serving.
Apple Cinnamon Sopapilla Cheesecake
Imagine biting into a dessert that combines the creamy richness of cheesecake with the flaky, buttery layers of sopapillas, all spiced with warm cinnamon and sweet apples. This Apple Cinnamon Sopapilla Cheesecake is a dream come true for anyone who loves a decadent yet easy-to-make treat.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1 cup finely chopped apples
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the seams.
- In a medium bowl, beat the cream cheese, 3/4 cup of the sugar, and vanilla extract until smooth. Spread this mixture over the crescent dough in the dish.
- Sprinkle the chopped apples evenly over the cream cheese layer.
- Unroll the second can of crescent dough and place it over the apple layer, gently pressing the seams together.
- Pour the melted butter over the top layer of dough. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle it over the butter.
- Bake for 30 minutes, or until the top is golden brown and the filling is bubbly.
The magic of this dessert lies in the contrast between the crisp, cinnamon-sugar crust and the soft, creamy filling studded with tender apples. It’s a showstopper that requires minimal effort but delivers maximum flavor.
Tip: For an extra touch of indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Peach Sopapilla Cheesecake
Imagine biting into a dessert that combines the creamy richness of cheesecake with the sweet, juicy burst of peaches, all wrapped in a crispy, cinnamon-sugar crust. This Peach Sopapilla Cheesecake is a dream come true for anyone who loves a decadent yet easy-to-make treat.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 (8 oz) cans refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 (15 oz) can peach pie filling
Instructions
- Preheat your oven to 350°F. In a bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the perforations.
- Spread the cream cheese mixture over the dough, then evenly spoon the peach pie filling on top.
- Unroll the second can of crescent dough and place it over the peach filling, pinching the edges to seal.
- Pour the melted butter over the top layer of dough. In a small bowl, mix 1/2 cup sugar and cinnamon, then sprinkle over the butter.
- Bake for 30 minutes, or until the dough is puffed and golden brown. Let cool for 10 minutes before serving.
The magic of this dessert lies in the contrast between the flaky, buttery crust and the luscious peach and cream cheese filling, making every bite a delightful surprise.
Tip: For an extra touch of elegance, drizzle with caramel sauce or serve with a scoop of vanilla ice cream.
Cherry Sopapilla Cheesecake
This Cherry Sopapilla Cheesecake is a delightful twist on the classic, combining the creamy richness of cheesecake with the sweet tang of cherries and a crispy, buttery crust.
Ingredients
- 2 cans (8 oz each) crescent roll dough
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for topping)
- 1 tsp ground cinnamon
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish to form a crust.
- In a medium bowl, beat together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread this mixture over the crescent dough in the baking dish.
- Carefully spread the cherry pie filling over the cream cheese layer.
- Unroll the second can of crescent dough and place it over the cherry layer, stretching to cover as needed.
- Pour the melted butter evenly over the top layer of dough. In a small bowl, mix together 1/4 cup sugar and cinnamon, then sprinkle this over the butter.
- Bake at 350°F for 30 minutes, or until the top is golden brown and the filling is bubbly.
The magic of this dessert lies in the layers: each bite offers a crispy top, a creamy middle, and a fruity bottom that’s irresistibly good.
Tip: Let it cool for about 15 minutes before slicing to ensure clean cuts and set layers.
Raspberry Sopapilla Cheesecake
This Raspberry Sopapilla Cheesecake is a delightful twist on the classic, combining creamy cheesecake with the flaky texture of sopapillas and the tart sweetness of raspberries.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 (8 oz) cans refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup raspberry preserves
Instructions
- Preheat your oven to 350°F. In a medium bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
- Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the perforations.
- Spread the cream cheese mixture evenly over the dough. Spoon the raspberry preserves over the cream cheese layer.
- Unroll the second can of crescent dough and place it over the raspberry layer, pressing the edges to seal.
- Pour the melted butter over the top layer of dough. In a small bowl, mix 1/4 cup of sugar with the cinnamon and sprinkle it over the butter.
- Bake for 30 minutes, or until the dough is puffed and golden brown. Let cool before serving.
The magic of this dessert lies in the contrast between the creamy cheesecake layer and the crisp, buttery sopapilla topping, with bursts of raspberry in every bite.
Tip: For an extra touch, drizzle with honey or dust with powdered sugar before serving.
Lemon Sopapilla Cheesecake
This Lemon Sopapilla Cheesecake is a delightful twist on the classic, combining the creamy richness of cheesecake with the light, flaky texture of sopapillas, all brightened up with a zesty lemon flavor.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 (8 oz) cans refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla extract, lemon juice, and lemon zest until smooth.
- Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the perforations.
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of crescent dough and place it on top of the cream cheese layer, gently pressing the seams together.
- Pour the melted butter over the top layer of dough. In a small bowl, mix 1/4 cup sugar with cinnamon and sprinkle evenly over the butter.
- Bake for 30 minutes, or until the top is golden brown and the edges are slightly puffed. Let cool for at least 20 minutes before serving.
The magic of this dessert lies in the contrast between the crisp, cinnamon-sugar crust and the creamy, tangy lemon filling beneath. It’s a showstopper that’s surprisingly simple to make.
Tip: For an extra lemony kick, drizzle the cooled cheesecake with a simple glaze made from powdered sugar and lemon juice.
Key Lime Sopapilla Cheesecake
If you’re craving a dessert that’s a delightful mix of tangy and sweet with a crispy, buttery crust, this Key Lime Sopapilla Cheesecake is your dream come true.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp key lime juice
- 1 (8 oz) can refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, beat the cream cheese, 1 cup sugar, vanilla extract, and key lime juice until smooth.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second can of crescent roll dough and place it over the cream cheese layer, pressing the edges to seal.
- Pour the melted butter evenly over the top layer of dough.
- In a small bowl, mix together 1/4 cup sugar and cinnamon, then sprinkle over the buttered dough.
- Bake for 25-30 minutes, or until the top is golden brown and the edges are slightly puffed.
The magic of this dessert lies in the contrast between the creamy, tangy filling and the crisp, cinnamon-sugar crust. It’s a showstopper that’s surprisingly simple to make.
Tip: For an extra zesty kick, add a teaspoon of key lime zest to the cream cheese mixture.
Banana Pudding Sopapilla Cheesecake
This Banana Pudding Sopapilla Cheesecake is a dreamy mashup of creamy banana pudding and fluffy sopapilla cheesecake, creating a dessert that’s irresistibly rich and perfectly spiced.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
- 1 box (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1 cup whipped topping
- 1 banana, sliced, for garnish
Instructions
- Preheat oven to 350°F. Unroll one can of crescent dough and press into the bottom of a 9×13 inch baking dish, sealing seams.
- In a bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Spread over dough in the dish.
- Unroll the second can of dough and place over cream cheese layer. Pour melted butter evenly over the top, then sprinkle with cinnamon sugar mixture.
- Bake for 25-30 minutes until golden and puffed. Let cool completely.
- Whisk pudding mix with milk for 2 minutes, then fold in whipped topping. Spread over cooled cheesecake.
- Refrigerate for at least 2 hours before serving. Garnish with banana slices just before serving.
The magic of this dessert lies in the contrast between the warm, buttery sopapilla layer and the cool, creamy banana pudding topping, making every bite a delightful surprise.
Tip: For an extra crunch, sprinkle crushed vanilla wafers over the pudding layer before refrigerating.
Caramel Apple Sopapilla Cheesecake
This Caramel Apple Sopapilla Cheesecake is a delightful twist on the classic, combining creamy cheesecake with the sweet tang of apples and a drizzle of caramel for a dessert that’s irresistibly gooey and crisp.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups finely chopped apples
- 1/2 cup caramel sauce
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the seams.
- In a bowl, beat the cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Spread this mixture over the dough in the dish.
- Sprinkle 2 cups finely chopped apples evenly over the cream cheese layer. Drizzle with 1/2 cup caramel sauce and sprinkle with 1/2 teaspoon ground cinnamon.
- Unroll the second can of crescent dough and place it over the apple layer, gently pressing the edges to seal. Pour 1/4 cup melted butter over the top and drizzle with 1/4 cup honey.
- Bake at 350°F for 30 minutes, or until the top is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
The magic of this dessert lies in the layers: the crisp crescent dough contrasts beautifully with the soft, spiced apple and creamy cheesecake filling, all brought together with a sweet caramel glaze.
Tip: For an extra crunch, sprinkle chopped pecans over the caramel layer before adding the top dough.
Maple Pecan Sopapilla Cheesecake
Imagine pulling apart layers of flaky pastry, creamy cheesecake, and crunchy pecans all drizzled with sweet maple syrup—this Maple Pecan Sopapilla Cheesecake is a dream come true for dessert lovers.
Ingredients
- 2 cans (8 oz each) crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans
- 1/4 cup pure maple syrup
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the seams.
- In a medium bowl, beat together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread this mixture over the crescent dough in the dish.
- Unroll the second can of crescent dough and place it over the cream cheese layer, sealing the seams.
- Pour the melted butter evenly over the top layer of dough. In a small bowl, mix together 1/4 cup sugar and cinnamon, then sprinkle this over the butter. Top with chopped pecans.
- Bake for 30 minutes, or until the top is golden brown and the center is set. Drizzle with maple syrup while still warm.
The magic of this dessert lies in the contrast between the crisp, buttery top and the soft, creamy center, with the maple syrup adding a luxurious finish.
Tip: For an extra nutty flavor, toast the pecans before chopping and sprinkling them over the top.
Chocolate Chip Sopapilla Cheesecake
Imagine biting into a dessert that combines the gooey goodness of cheesecake with the crispy, buttery layers of sopapillas, all studded with melty chocolate chips. This Chocolate Chip Sopapilla Cheesecake is a dream come true for anyone who loves a sweet treat with a bit of texture.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing any perforations.
- In a medium bowl, beat together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread this mixture over the crescent dough in the dish, then sprinkle evenly with chocolate chips.
- Unroll the second can of crescent dough and place it over the chocolate chip layer, pressing the edges to seal. Pour the melted butter evenly over the top.
- In a small bowl, mix together 1/4 cup sugar and cinnamon. Sprinkle this mixture over the buttered dough.
- Bake at 350°F for 30 minutes, or until the top is golden brown and the filling is bubbly. Let cool for at least 20 minutes before serving.
The magic of this dessert lies in the contrast between the creamy cheesecake layer and the crisp, cinnamon-sugar crust, with pockets of chocolate adding a surprise in every bite.
Tip: For an extra indulgent twist, drizzle with caramel sauce before serving.
Oreo Sopapilla Cheesecake
If you’re looking for a dessert that combines the creamy richness of cheesecake with the crunchy delight of Oreos and the flaky goodness of sopapillas, this Oreo Sopapilla Cheesecake is your dream come true.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreos
- 1/2 cup unsalted butter, melted
- 1/4 cup cinnamon sugar
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, sealing any perforations.
- In a medium bowl, beat together the cream cheese, 1 cup of granulated sugar, and 1 tsp of vanilla extract until smooth. Spread this mixture over the crescent roll dough in the dish.
- Sprinkle 1 cup of crushed Oreos evenly over the cream cheese layer.
- Unroll the second can of crescent roll dough and place it over the Oreo layer, gently pressing the edges to seal.
- Pour 1/2 cup of melted butter evenly over the top layer of dough, then sprinkle with 1/4 cup of cinnamon sugar.
- Bake at 350°F for 25-30 minutes, or until the top is golden brown and the edges are slightly crispy.
The magic of this dessert lies in the contrast between the creamy cheesecake filling and the crispy, buttery top layer, with the Oreos adding a delightful crunch in every bite.
Tip: For an extra indulgent twist, drizzle with chocolate syrup before serving.
Peanut Butter Sopapilla Cheesecake
If you’re a fan of peanut butter and cheesecake, this Peanut Butter Sopapilla Cheesecake is about to become your new favorite dessert. It’s a delightful twist on the classic sopapilla cheesecake, with a creamy peanut butter layer that’s simply irresistible.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent roll dough and press it into the bottom of a 9×13 inch baking dish, sealing the seams.
- In a large bowl, beat together the cream cheese, 1 cup granulated sugar, peanut butter, and vanilla extract until smooth. Spread this mixture over the crescent roll dough in the baking dish.
- Unroll the second can of crescent roll dough and place it over the peanut butter mixture, sealing the seams. Pour the melted butter evenly over the top.
- In a small bowl, mix together 1/4 cup granulated sugar and the cinnamon. Sprinkle this mixture over the melted butter.
- Bake at 350°F for 30 minutes, or until the top is golden brown and the edges are slightly puffed.
The magic of this dessert lies in the contrast between the flaky, buttery crust and the rich, peanut butter cheesecake filling. It’s a match made in heaven that’s sure to impress at any gathering.
Tip: For an extra touch of indulgence, drizzle melted chocolate over the top before serving.
Nutella Sopapilla Cheesecake
If you’re looking for a dessert that combines the creamy richness of cheesecake with the gooey delight of Nutella, this Nutella Sopapilla Cheesecake is your dream come true. It’s surprisingly easy to make and guaranteed to disappear just as fast!
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing the seams.
- In a medium bowl, beat together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread this mixture over the crescent dough in the dish.
- Dollop the Nutella over the cream cheese layer, then use a knife to swirl it gently into the cream cheese.
- Unroll the second can of crescent dough and place it over the Nutella layer, pressing the seams together.
- Pour the melted butter evenly over the top layer of dough. In a small bowl, mix together the 1/4 cup sugar and cinnamon, then sprinkle this over the butter.
- Bake at 350°F for 25-30 minutes, until the top is golden brown and the edges are bubbly. Let cool for at least 20 minutes before serving.
The magic of this dessert lies in the contrast between the crispy, cinnamon-sugar crust and the soft, Nutella-swirled cheesecake beneath. It’s a textural dream that’s as fun to eat as it is to make!
Tip: For an extra indulgent twist, serve warm with a scoop of vanilla ice cream on top.
Tiramisu Sopapilla Cheesecake
Imagine combining the creamy delight of tiramisu with the crispy, buttery layers of sopapilla, and you’ve got this Tiramisu Sopapilla Cheesecake—a dessert that’s sure to wow at any gathering.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 (8 oz) cans refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar mixed with 1 tsp ground cinnamon
- 1 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 2 tbsp cocoa powder
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F. In a bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth.
- Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish to form a crust. Spread the cream cheese mixture evenly over the dough.
- Unroll the second can of crescent dough and place it over the cream cheese layer. Pour the melted butter over the top, then sprinkle with the cinnamon sugar mixture.
- Bake for 25-30 minutes, until golden and puffed. Let cool for 10 minutes.
- Mix the cooled coffee and coffee liqueur (if using) in a small bowl. Poke holes all over the top of the baked cheesecake with a fork, then slowly pour the coffee mixture over it.
- Dust with cocoa powder and top with whipped cream before serving.
The magic of this dessert lies in the contrast between the crispy, cinnamon-sugar crust and the coffee-infused, creamy filling—a twist on classic flavors that’s unexpectedly delightful.
Tip: For an extra touch of elegance, garnish with chocolate shavings or a sprinkle of cinnamon right before serving.
Red Velvet Sopapilla Cheesecake
Dive into the decadent layers of this Red Velvet Sopapilla Cheesecake, a twist on the classic that combines the rich flavors of red velvet with the creamy, dreamy texture of cheesecake, all wrapped up in a flaky, cinnamon-sugar crust.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 tbsp ground cinnamon
- 1/2 cup red velvet cake mix (dry)
Instructions
- Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, sealing any perforations.
- In a medium bowl, beat together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread this mixture evenly over the crescent dough in the dish.
- Sprinkle the red velvet cake mix evenly over the cream cheese layer. Unroll the second can of crescent dough and place it on top, stretching to cover.
- Pour the melted butter evenly over the top layer of dough. In a small bowl, mix together the remaining 1/2 cup sugar and cinnamon, then sprinkle this over the butter.
- Bake at 350°F for 25-30 minutes, until the top is golden brown and the edges are slightly crispy. Let cool for at least 20 minutes before serving.
The magic of this dessert lies in its layers: the creamy cheesecake filling contrasts beautifully with the crisp, buttery top, while the red velvet adds a hint of chocolatey depth.
Tip: For an extra touch of elegance, drizzle with a simple cream cheese glaze or serve with a scoop of vanilla ice cream.
Conclusion
We hope this roundup of 20 Delicious Sopapilla Cheesecake Recipes has inspired your next baking adventure! Each recipe offers a unique twist on this beloved dessert, ensuring there’s something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of baking. Happy cooking!