Craving a cozy, indulgent treat? Honey Cinnamon-Sugar Sopapilla Cheesecake combines creamy cheesecake with flaky crescent dough, topped with a sweet cinnamon crust and honey drizzle. This Mexican-Inspired Dessert bakes in about 35 minutes, perfect for holidays or family gatherings. Enjoy these sopapilla cheesecake bars for a warm, crowd-pleasing delight!
Why You’ll Love Honey Cinnamon-Sugar Sopapilla Cheesecake
- Quick Prep: Honey Cinnamon-Sugar Sopapilla Cheesecake is ready in under an hour for a Mexican-Inspired Dessert.
- Rich Flavors: Creamy filling and cinnamon-honey topping make these sopapilla cheesecake bars irresistible.
- Crowd-Pleaser: This cinnamon cheesecake treat shines at any gathering.
- Easy Ingredients: Pantry staples create this Mexican-Inspired Dessert with ease.
- Festive Appeal: Perfect for holidays with these sopapilla cheesecake bars.
Ingredients
Here’s what you’ll need for this cinnamon cheesecake treat (makes ~12 servings):
Cheesecake Layers:
- 2 cans (8 oz/226g each) refrigerated crescent roll dough
- 2 packages (8 oz/226g each) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
Cinnamon-Sugar Topping:
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 1 tbsp ground cinnamon
Finishing Touch:
- ¼ cup (60ml) honey, for drizzling
- ¼ tsp ground nutmeg (optional)
- ¼ cup (30g) chopped pecans (optional)
- Powdered sugar, for dusting (optional)
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Electric mixer or whisk
- Spatula
- Small bowl
Ingredient Tips
- Cream Cheese: Use full-fat, softened cream cheese for creamy Honey Cinnamon-Sugar Sopapilla Cheesecake.
- Crescent Dough: Simplifies these sopapilla cheesecake bars; seal seams well.
- Cinnamon: Fresh ground cinnamon enhances this Mexican-Inspired Dessert.
- Honey: Adds sweetness to this cinnamon cheesecake treat; warm slightly for drizzling.
- Butter: Melted butter creates a golden Mexican-Inspired Dessert topping.
Directions
Preheat and Prep Dish
I preheat the oven to 350°F (175°C). I lightly grease a 9×13-inch baking dish to ensure easy removal of these sopapilla cheesecake bars.
Create Bottom Layer
I unroll one 8 oz can of crescent roll dough and press it into the bottom of the dish, sealing seams to form a solid base for this cinnamon cheesecake treat.
Make Cheesecake Filling
In a mixing bowl, I beat 16 oz softened cream cheese, 1 cup sugar, and 1 tsp vanilla extract until smooth and creamy, creating a rich filling for this Mexican-Inspired Dessert.
Assemble Layers
I spread the cheesecake filling evenly over the bottom dough layer. I unroll the second 8 oz can of crescent dough, place it over the filling, and gently press the edges to seal for a neat Honey Cinnamon-Sugar Sopapilla Cheesecake.
Add Cinnamon-Sugar Topping
I pour ¼ cup melted butter evenly over the top layer. In a small bowl, I mix ¼ cup sugar and 1 tbsp cinnamon, then sprinkle over the butter for a crispy cinnamon cheesecake treat topping.
Bake Until Golden
I bake for 30–35 minutes until the top is golden and puffed, with crisp edges and a slightly soft center. This creates perfect sopapilla cheesecake bars.
Drizzle and Cool
I drizzle ¼ cup warm honey over the hot cheesecake, adding optional ¼ tsp nutmeg and ¼ cup chopped pecans or a dusting of powdered sugar. I cool completely before cutting into 12 servings for a stunning Honey Cinnamon-Sugar Sopapilla Cheesecake.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–55 minutes
- Servings: 12 servings
- Calories: ~320 kcal per serving
- Macros per Serving: 38g carbs, 4g protein, 18g fat, 25g sugar
Variations
Try these twists on this cinnamon cheesecake treat:
- Dough Swap: Use puff pastry for flakier Mexican-Inspired Dessert layers.
- Topping Swap: Try caramel drizzle instead of honey for sopapilla cheesecake bars.
- Cheese Swap: Use light cream cheese for a lighter Honey Cinnamon-Sugar Sopapilla Cheesecake.
- Nut Add: Add almonds for crunch in this cinnamon cheesecake treat.
- Spice Twist: Add cardamom for a unique Mexican-Inspired Dessert flavor.
Serving Ideas:
- Pair with Layla Cooks’ cinnamon coffee for warmth.
- Serve with Layla Cooks’ fruit salad recipes for balance.
- Enjoy with Layla Cooks’ hot chocolate for cozy vibes.
Storage
I store these sopapilla cheesecake bars in an airtight container in the refrigerator for up to 4 days. For freezing, I wrap slices in plastic wrap and place in a freezer-safe container for up to 1 month, thawing overnight in the fridge. I reheat in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds for a warm Mexican-Inspired Dessert.
Serving Tips
- Presentation: Serve Honey Cinnamon-Sugar Sopapilla Cheesecake cut into squares for easy sharing.
- Garnish: Add pecans or powdered sugar for this cinnamon cheesecake treat’s appeal.
- Pairing: Enjoy with coffee or Layla Cooks’ drink recipes to complement this Mexican-Inspired Dessert.
- Portion Size: 1 square (1/12 of pan) per person for a rich dessert.
- Occasions: Ideal for holidays, potlucks, or cozy nights.
FAQs
Can I use puff pastry?
Yes, for a flakier Mexican-Inspired Dessert texture.
Can I make it ahead?
Prep this cinnamon cheesecake treat a day in advance and refrigerate.
Can I reduce sugar?
Use ½ cup sugar in the filling for lighter sopapilla cheesecake bars.
Can I use caramel instead of honey?
Absolutely, for a rich Honey Cinnamon-Sugar Sopapilla Cheesecake twist.
How long does it last?
Store for 4 days refrigerated or 1 month frozen.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Honey Cinnamon-Sugar Sopapilla Cheesecake is a warm, creamy treat with flaky layers and sweet cinnamon-honey flavor. This Mexican-Inspired Dessert is perfect for any occasion, from festive gatherings to cozy nights. Bake these sopapilla cheesecake bars for a delicious, crowd-pleasing dessert!
Honey Cinnamon-Sugar Sopapilla Cheesecake
Ingredients
For the Cheesecake Layers:
- 2 cans 8 oz/226g each refrigerated crescent roll dough
- 2 packages 8 oz/226g each cream cheese, softened
- 1 cup 200g granulated sugar
- 1 tsp vanilla extract
For the Cinnamon-Sugar Topping:
- ¼ cup 57g unsalted butter, melted
- ¼ cup 50g granulated sugar
- 1 tbsp ground cinnamon
For the Finishing Touch:
- ¼ cup 60ml honey, for drizzling
- ¼ tsp ground nutmeg optional
- ¼ cup 30g chopped pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
Preheat and Prep Dish
- I preheat the oven to 350°F (175°C). I lightly grease a 9x13-inch baking dish to ensure easy removal of these sopapilla cheesecake bars.
Create Bottom Layer
- I unroll one 8 oz can of crescent roll dough and press it into the bottom of the dish, sealing seams to form a solid base for this cinnamon cheesecake treat.
Make Cheesecake Filling
- In a mixing bowl, I beat 16 oz softened cream cheese, 1 cup sugar, and 1 tsp vanilla extract until smooth and creamy, creating a rich filling for this Mexican-Inspired Dessert.
Assemble Layers
- I spread the cheesecake filling evenly over the bottom dough layer. I unroll the second 8 oz can of crescent dough, place it over the filling, and gently press the edges to seal for a neat Honey Cinnamon-Sugar Sopapilla Cheesecake.
Add Cinnamon-Sugar Topping
- I pour ¼ cup melted butter evenly over the top layer. In a small bowl, I mix ¼ cup sugar and 1 tbsp cinnamon, then sprinkle over the butter for a crispy cinnamon cheesecake treat topping.
Bake Until Golden
- I bake for 30–35 minutes until the top is golden and puffed, with crisp edges and a slightly soft center. This creates perfect sopapilla cheesecake bars.
Drizzle and Cool
- I drizzle ¼ cup warm honey over the hot cheesecake, adding optional ¼ tsp nutmeg and ¼ cup chopped pecans or a dusting of powdered sugar. I cool completely before cutting into 12 servings for a stunning Honey Cinnamon-Sugar Sopapilla Cheesecake.
Notes
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