sopapilla cheesecake

This easy sopapilla cheesecake has a creamy cream cheese filling sandwiched between crescent roll layers, topped with cinnamon and honey.

Beat together softened cream cheese with sugar and vanilla until smooth.


Unroll one tube of crescent dough and press into the bottom a 9x13-inch pan. Spread cream cheese filling on top.


Unroll second tube of dough and place it over the top of the cheesecake filling. 


Use a fork to mix together softened butter with sugar and cinnamon.


Dot the topping over the cheesecake. Bake for 35-40 minutes.


Drizzle the baked cheesecake with honey. Let cool for 2 hours before slicing and serving.


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