Get ready to discover your next go-to sweet treat—sopapilla cheesecake pie is unlike anything you’ve had before. It’s that magical combo of creamy cheesecake layered between buttery crescent dough, topped with cinnamon sugar and a honey drizzle that tastes like comfort in every bite. Whether you serve it for Sunday potlucks or as a weeknight treat, this recipe checks every box: easy, sweet, and just the right amount of indulgent. This post dives into everything you need to know about sopapilla cheesecake pie—from how it’s made step-by-step, to the best ways to store and enjoy it, plus answers to all the top questions people often ask.
Table of Contents
Warm Layers of Cinnamon, Cream Cheese, and Crescent Dough
How my first sopapilla cheesecake pie turned into a weeknight favorite
Hi, I’m Carmen—a dessert lover living in windy Wyoming with roots deep in Jalisco, Mexico. I didn’t grow up dreaming of being a chef, but I always found myself baking when I missed home. One night, craving something that reminded me of sopapillas but craving cheesecake too, I threw together what I had: crescent roll dough, cream cheese, cinnamon, and sugar. I didn’t even know what I was making—just that I needed something that felt like home.
That experiment became this sopapilla cheesecake pie.
It was flaky on the outside, creamy on the inside, with cinnamon sugar caramelizing on top like magic. It brought back memories of the churro cheesecake bars my tía used to whip up, only this version was much simpler and baked up in no time.
It’s the kind of dessert that fills your kitchen with warm cinnamon air and your heart with a little joy. Over time, I started playing with different versions—like adding honey, using lemon like in lemon sopapilla cheesecake, or even freezing leftovers for quick snacks.
This pie became more than a dessert; it became my go-to for busy nights when I needed something sweet but didn’t want to spend hours baking. If you’re looking for that same balance of ease and flavor, keep reading—this sopapilla cheesecake pie might just become your new family favorite.
Print
Sopapilla Cheesecake Pie
- Total Time: 45 mins
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Flaky crescent dough, sweet cream cheese filling, and a cinnamon-sugar topping come together in this easy sopapilla cheesecake pie.
Ingredients
2 cans crescent roll dough
2 packages (8 oz) cream cheese, softened
1¾ cups sugar (divided)
1 tsp vanilla extract
½ cup butter, melted
1 tsp ground cinnamon
Honey (optional)
Instructions
1. Preheat oven to 350°F and grease a 9×13” baking dish.
2. Press one can of crescent dough into bottom.
3. Mix cream cheese, 1 cup sugar, and vanilla until smooth.
4. Spread filling over dough.
5. Add second crescent dough layer on top.
6. Mix remaining sugar and cinnamon. Pour melted butter over top and sprinkle with mixture.
7. Bake for 30–35 minutes until golden. Cool slightly.
8. Drizzle with honey if desired. Serve warm or chilled.
Notes
Let cool fully before cutting if you want clean slices.
Great both warm and cold—refrigerate leftovers up to 4 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
What Is Sopapilla Cheesecake Pie?
What is sopapilla cheesecake made of?
Sopapilla cheesecake pie is a delicious mashup of two beloved desserts: flaky sopapillas and creamy cheesecake. Traditionally, sopapillas are deep-fried puffs of dough served with honey or cinnamon sugar, often enjoyed in Mexican and New Mexican cuisine. Cheesecake, on the other hand, is rich and creamy—usually baked with a graham cracker crust. But when you layer crescent roll dough with a simple cream cheese filling, sprinkle cinnamon sugar on top, and bake it, something magic happens.
This dessert usually includes just a few pantry staples:
- Refrigerated crescent roll dough
- Cream cheese
- Granulated sugar
- Vanilla extract
- Cinnamon
- Butter
- Honey for drizzling (optional, but recommended)
Unlike traditional cheesecake, sopapilla cheesecake pie doesn’t require a water bath or long bake time. This dessert is frequently likened to Mexican cheesecake, but it’s actually easier to make and ideal for those just starting out in the kitchen. It’s ideal for holidays, weeknight treats, or even brunch spreads—like its cousin, sopapilla cheesecake ice cream, this one is hard to resist.
The cinnamon sugar crust crisps beautifully in the oven, giving you a buttery, flaky top that tastes almost like a churro. As it bakes, the cream cheese transforms into a silky, almost custard-like center that contrasts beautifully with the golden, crunchy shell. When enjoyed warm and topped with a touch of honey, it becomes the ultimate comfort dessert—rich, sweet, and incredibly satisfying.
Sopapilla vs. cheesecake: A Mexican-American mashup
Sopapilla cheesecake pie is often considered a Tex-Mex or Mexican-American dessert. While sopapillas are traditionally Mexican (especially common in the north), cheesecake is clearly American. This dessert blends both into something unique.
For example, while classic sopapillas are fried, this version is baked—using convenient crescent dough as a shortcut. And while cheesecake usually takes hours, this pie comes together in under 45 minutes. Like xango dessert—which also blends fried dough and creamy filling—sopapilla cheesecake pie brings cultural comfort into modern kitchens.
This dish captures the spirit of homemade Mexican desserts but simplifies it for busy weeknights, just like Mexican fried cheesecake does. It’s a celebration of flavor, ease, and nostalgia in one sweet slice.
How to Make Sopapilla Cheesecake Pie
Ingredients list + easy substitutions
Making sopapilla cheesecake pie is easier than most desserts—and you only need a handful of ingredients, many of which you likely already have in your fridge or pantry. Here’s the basic lineup:
| Ingredient | Purpose |
|---|---|
| 2 cans crescent roll dough | Forms the flaky top and bottom crust |
| 2 packages (8 oz) cream cheese | Creates the rich, creamy filling |
| 1 cup granulated sugar (plus ¾ cup for topping) | Sweetens the filling and adds crunch on top |
| 1 tsp vanilla extract | Adds depth to the cheesecake flavor |
| 1 tsp cinnamon | Classic warm spice for the topping |
| ½ cup butter (melted) | Helps the topping get crisp and golden |
| Honey (optional) | Drizzled on top after baking for sweetness |
Substitutions:
- No crescent dough? Try puff pastry or even pie crust, like you’d use for gansito cheesecake.
- Dairy-free? Try swapping in dairy-free cream cheese and vegan butter to give your dish a plant-based makeover.
- Add-ins: You can also mix in a swirl of dulce de leche or jam for flavor layers.
Tips to get that golden, flaky top and creamy center
Perfecting the texture relies on exact timing and thoughtful layering at each step. First, make sure your cream cheese is room temp—this helps it blend into a smooth filling. When pressing the first crescent dough layer into your baking dish, pinch the seams tightly so the filling doesn’t leak through.
Here’s the step-by-step:
- Preheat oven to 350°F (175°C) and grease a 9×13″ baking dish.
- Press one can of crescent roll dough into the bottom of the dish.
- In a bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
- Spread filling evenly over the dough.
- Lay second crescent dough layer on top (pinch seams together).
- Pour melted butter over the top and sprinkle with cinnamon sugar.
- Bake for 30–35 minutes until golden and puffy.
- Optional: Drizzle with honey once slightly cooled.
Want to mix it up next time? For something fruity and refreshing, try blending strawberry jam into the filling like in this strawberry horchata tiramisu. You can also use almond extract instead of vanilla to add a delicate, nutty flavor.
Let cool completely if slicing into neat bars—or serve warm and gooey with vanilla ice cream.
Storing, Serving & Twists
Do you eat sopapilla cheesecake pie warm or cold?
This question comes up a lot—and honestly, there’s no wrong answer. Sopapilla cheesecake pie is delicious both warm and chilled. Served warm, the center turns rich and gooey—reminiscent of a creamy custard tucked inside a soft cinnamon roll. It’s perfect right out of the oven with a scoop of vanilla ice cream.
But chilled? That’s where the texture firms up beautifully. It’s creamy, sliceable, and easy to store in the fridge for make-ahead parties or grab-and-go snacks. My family usually eats it warm the first night, then enjoys the leftovers cold straight from the fridge—kind of like how we do with lemon sopapilla cheesecake.
Quick Tip: To warm it up, place a slice in the microwave and heat for about 10 to 15 seconds. Just enough to melt the cinnamon sugar topping again without overheating the cream cheese center.
Can you use pie crust instead of crescent dough?
Short answer: Yes, but with a caveat.
Crescent dough is what gives sopapilla cheesecake pie that fluffy, slightly chewy bite that mimics a baked sopapilla. Pie crust, while buttery and flaky, won’t puff up the same way—but it still works if you’re in a pinch or prefer a crispier base.
Some people even use puff pastry for an airier, more delicate version. I’ve tested it both ways, and while crescent dough remains my go-to, pie crust gives a more rustic, tart-like feel—especially if you’re making a smaller batch like a single-pan version of Mexican lime icebox cake.
No matter which dough you choose, the real secret is that cinnamon-sugar topping combined with melted butter. That combo bakes into a golden crust that’s crunchy, sweet, and ridiculously addictive.
Storage Tip: Keep leftovers covered in the fridge for up to 3–4 days. You can also flash freeze squares and reheat for later, just like we do with Mexican fried cheesecake.
Conclusion
Sopapilla cheesecake pie is the kind of dessert that wins everyone over—even if they’ve never heard of it before. This dessert is incredibly easy to make, requires only a handful of ingredients, and checks all the boxes—crisp, golden layers, a rich and smooth filling, and a sweet, buttery cinnamon finish. It’s like taking the coziness of your favorite baked treat and giving it a sweet, Mexican-inspired twist.
Whether you’re making it on a quiet weeknight or bringing it to a family gathering, this pie has a way of stealing the show. It’s no wonder recipes like sopapilla cheesecake ice cream and churro cheesecake bars keep popping up—people can’t get enough of that cinnamon-sugar cheesecake combo.
So, what are you waiting for? Grab that crescent dough and let’s make something sweet, flaky, and unforgettable.
Stay inspired in the kitchen—don’t let a single recipe or cooking tip pass you by!
Connect with our foodie family on Facebook and Pinterest to explore fresh flavors, helpful tricks, and daily doses of delicious creativity.
FAQ
What is sopapilla cheesecake made of?
Sopapilla cheesecake features a rich cream cheese center nestled between layers of buttery crescent dough. It’s topped with a blend of cinnamon and sugar, drizzled with melted butter, and often finished with a touch of honey. The result is a golden, flaky exterior with a smooth, sweet filling inside. It’s an easy baked dessert that tastes like a mix of churro and cheesecake.
Do you eat sopapilla cheesecake warm or cold?
Both! It’s fantastic warm—soft, gooey, and fresh from the oven—but also delicious chilled from the fridge. Warm it up for 10–15 seconds if you want that freshly-baked texture again. Some people prefer the firmer texture once it’s cold.
Is sopapilla Mexican or Italian?
Sopapillas are originally a Mexican and New Mexican dessert. They’re puffy, fried dough pieces often served with honey or sugar. The cheesecake part is more of an American twist, making sopapilla cheesecake pie a perfect Mexican-American fusion dessert.
Can you use pie crust for sopapilla cheesecake?
Yes, you can substitute pie crust for crescent dough. It’ll have a different texture—less puff, more flake—but still delicious. If you want something closer to classic sopapilla texture, crescent dough is best. Puff pastry also works if you want a more airy finish.