What is Sopapilla Cheesecake Pie?

Sopapilla Cheesecake Pie is a simple baked dessert inspired by the traditional Mexican sopapilla pastry. It layers creamy, vanilla-flavored cheesecake between two sheets of crescent roll dough, then tops it with buttery cinnamon sugar and a drizzle of honey. The result is a sweet, flaky treat that tastes like a mix of cheesecake and churros.

Can You Make Sopapilla Cheesecake with Pie Crust?

Yes, but the texture will be slightly different. A pie crust gives a firmer, crisper base compared to the soft, buttery layers of crescent dough. If you decide to try it, I recommend using my Buttery Flaky Pie Crust for the best results, it creates a delicious golden bottom that complements the creamy filling beautifully.

Is Sopapilla Cheesecake Pie Spanish or Mexican?

Sopapillas have roots in Spanish cuisine but are most closely associated with New Mexican and Mexican-American cooking. They’re typically light, fried pastries dusted with sugar or drizzled with honey. The cheesecake pie version is an American spin that captures those familiar flavors in an easy oven-baked form.

Sopapilla Cheesecake Pie: Easy, Creamy, and Amazing Dessert

Name: Sopapilla Cheesecake Pie
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 12 servings
Cuisine: Mexican-American
Ingredients: Cooking spray; 2 (8-ounce) packages cream cheese, softened; 1¾ cups white sugar, divided; 1 teaspoon Mexican vanilla extract; 2 (8-ounce) cans refrigerated crescent rolls; ½ cup butter, room temperature; 1 teaspoon ground cinnamon; ¼ cup honey

Description

This Sopapilla Cheesecake Pie blends creamy cheesecake filling, buttery crescent layers, and a honey-cinnamon topping for a simple yet irresistible dessert.

Ingredients

Cooking spray
2 (8-ounce) packages cream cheese, softened
1¾ cups white sugar, divided
1 teaspoon Mexican vanilla extract
2 (8-ounce) cans refrigerated crescent rolls
½ cup butter, room temperature
1 teaspoon ground cinnamon
¼ cup honey

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
Beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
Unroll one can of crescent rolls and press into bottom of dish.
Spread the cream cheese mixture evenly over the dough.
Place second sheet of crescent dough on top.
Mash butter, remaining sugar, and cinnamon with a fork, then dot mixture over top layer.
Bake 30 minutes until golden and puffed.
Drizzle with honey and cool 2 hours before slicing.

Notes

Use real Mexican vanilla for best flavor.
Cool completely before slicing for clean edges.
Leftovers keep up to 5 days refrigerated and taste even better the next day.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Mexican-American