Cinco de Mayo Sopapilla Cheesecake (Print Version)

Flaky crescent dough layered with creamy cheesecake and a cinnamon-sugar top—perfect for Cinco de Mayo.

# Components:

→ Dough

01 - 2 cans (8 oz each) refrigerated crescent roll dough

→ Cream Cheese Filling

02 - 16 oz (450 g) cream cheese, softened
03 - 1 cup (200 g) granulated sugar
04 - 1 ½ tsp vanilla extract

→ Topping

05 - ½ cup (115 g) unsalted butter, melted
06 - 1/3 cup (65 g) granulated sugar
07 - 1 ½ tsp ground cinnamon

# Method:

01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking pan.
02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan.
03 - In a medium bowl, beat together the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and fluffy.
04 - Spread the cream cheese mixture evenly over the dough layer.
05 - Unroll the second can of crescent dough and gently place it over the cream cheese layer, pressing to cover as completely as possible.
06 - Pour the melted butter over the top layer of dough, spreading evenly.
07 - Mix 1/3 cup sugar with cinnamon, then sprinkle generously over the buttered surface.
08 - Bake for 28–32 minutes, or until the top is golden and the center is set.
09 - Remove from oven and let cool for at least 30 minutes before cutting into bars. Serve warm or chilled.

# Expert Advice:

01 -
  • Your kitchen will smell like you’ve mastered a secret bakery trick.
  • Every layer is foolproof but feels indulgent enough for any special occasion.
02 -
  • If you rush the cooling step, the filling will slip and slide everywhere.
  • Adding the cinnamon sugar while the butter’s hot makes a beautiful crackly crust on top.
03 -
  • Be sure to fully soften the cream cheese for the silkiest, least lumpy filling.
  • Try baking with parchment under the dough for easy removal and cleaner slices every time.
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