New Mexican Sopapilla Cheesecake Pie

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New Mexican Sopapilla Cheesecake Pie

There’s something truly magical about the smell of cinnamon and sugar wafting through the kitchen. This Sopapilla Cheesecake Pie has become one of those recipes I turn to when I need something fast, fuss-free, and guaranteed to put smiles on everyone’s faces. I stumbled on it during a particularly hectic week when I needed a dessert that looked like I spent hours baking—but didn’t require hours to make. One bite in, and I knew this would be on heavy rotation.

The buttery crescent dough, creamy cheesecake center, and that irresistible cinnamon-sugar topping—it’s the trifecta of texture and taste. It’s the kind of dessert that feels like a warm hug. My kids think it’s a mashup of cheesecake and churros, and honestly, they’re not wrong. My husband even declared it “dangerously good,” which is high praise coming from someone who usually skips dessert.

What I love most is how this pie turns pantry staples into something special. Whether it’s a school event, church potluck, or just a midweek treat, this dessert never disappoints. I’ve shared it with friends, neighbors, and even the school bake sale crew, and every single person has asked for the recipe. It’s a crowd-pleaser through and through—quick to assemble, easy to love, and always a hit.

Questions I Often Get Asked About This Recipe

Can I use homemade dough instead of crescent rolls?
Yes, but using canned crescent dough makes the recipe much quicker and easier. If you have a favorite homemade pastry, feel free to use it!

Do I need to refrigerate leftovers?
Absolutely. Store any leftovers in an airtight container in the fridge for up to 4 days. It tastes great cold or warmed up for a few seconds in the microwave.

Can I make this ahead of time?
Yes! You can make it the night before and store it in the fridge. Just wait to add the final drizzle of melted butter and cinnamon-sugar until right before serving for the best texture.

What’s the texture like?
Think creamy cheesecake meets buttery pastry, topped with a slightly crisp, caramelized cinnamon crust. It’s a dreamy combination.

Can I freeze this?
Technically yes, but the texture may change slightly after thawing. For best results, enjoy it fresh or refrigerated within a few days.

What You Need to Make Sopapilla Cheesecake Pie

Ingredients:

2 cans (8 oz each) refrigerated crescent rolls

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

Optional: drizzle of honey for serving

Tools:

9×13-inch baking dish

Electric mixer or hand whisk

Spatula

Small bowl for cinnamon-sugar mixture

How to Make Sopapilla Cheesecake Pie

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Unroll one can of crescent roll dough and press it into the bottom of the dish, pinching the seams together to form one solid layer.

Make the cheesecake filling by beating together the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and fluffy.

Spread the cheesecake mixture evenly over the crescent roll layer in the dish.

Unroll the second can of dough and place it over the cheesecake layer, again pinching seams to seal.

Pour melted butter over the top layer, making sure it’s fully coated.

Mix the remaining 1/2 cup sugar and cinnamon in a small bowl, then sprinkle generously over the buttered top.

Bake for 30–35 minutes, or until the top is golden brown and slightly puffed.

Cool for at least 20 minutes before slicing. Drizzle with honey just before serving, if desired.

Tips for Making the Best Sopapilla Cheesecake Pie

Soften the cream cheese fully before mixing—it makes for a smoother, lump-free filling.

Seal the crescent dough seams well to prevent the filling from leaking out.

For an extra twist, try adding a dash of almond extract or a swirl of fruit preserves in the cream cheese layer.

Use real butter, not margarine, for that rich, bakery-style finish.

Don’t skip the cinnamon-sugar topping—it creates that signature sopapilla crust!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This is my go-to dessert now! It’s always a hit at gatherings and takes almost no time to whip up. Love it!” —Jessica R.

⭐️⭐️⭐️⭐️ “Delicious and easy. Next time, I’ll add a little lemon zest to brighten the filling!” —Tina M.

⭐️⭐️⭐️⭐️⭐️ “I made this for a school potluck, and not a single piece was left! Several moms asked me for the recipe.” —April C.

⭐️⭐️⭐️ “Good flavor, but mine came out a bit too soft. I’ll bake it a bit longer next time.” —Daniela W.

⭐️⭐️⭐️⭐️⭐️ “Perfect weeknight treat. My kids called it ‘dessert lasagna’ and begged for seconds!” —Megan L.

Printable Recipe

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