Easy Apple Sopapilla Cheesecake (Cinnamon Sugar)

Easy Apple Sopapilla Cheesecake

If you have never made Easy Sopapilla Cheesecake, you are really missing out! It is a delicious combination of crescents, a cream cheese filling and a buttery cinnamon sugar topping. I wanted to make these just a little different, so I decided to add some apple pie filling, and Easy APPLE Sopapilla Cheesecake was born! This would be a great easy dessert for anything from a holiday gathering to just a quick dessert to enjoy at home.

Easy Apple Sopapilla Cheesecake

Here are some tips for making my Easy Apple Sopapilla Cheesecake:

  • If you can find the sheets of crescent dough rather than the precut crescents rolls, use those. I sometimes have trouble finding the uncut sheets of dough, but they are so great for recipes like this one.
  • This dessert could also be enjoyed warm. I love a nice cold cheesecake, but you could also enjoy this warm and it would be more like a warm danish. Whichever way you enjoy it is fine!
  • The apple pie filling in this recipe can be swapped out for any fruit pie filling that you like without problem. Peach, cherry, blueberry or many other fillings could be delicious!

These are the ingredients that you will need for this cinnamon sugar dessert:

  • Crescent rolls
  • Cream cheese
  • Granulated sugar
  • Vanilla extract
  • Butter
  • Cinnamon
  • Apple pie filling

I recommend the following products for this easy apple cheesecake:

I would love to hear what you think of this. Please let me know in the comments below, and don’t forget to select a star rating. Thank you and enjoy!

Easy Apple Sopapilla Cheesecake

This Easy Apple Sopapilla Cheesecake takes just a few minutes to put together, and it is a real crowd pleaser!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: apple, Cheesecake, dessert, sopapilla
Servings: 12 servings
Calories: 479kcal

Ingredients

  • 2 cans crescent dough 8oz each
  • 16 oz cream cheese softened
  • cups granulated sugar separated
  • 2 tsp vanilla extract
  • 21 oz apple pie filling
  • ½ cup butter melted
  • 1 tbsp cinnamon

Instructions

  • Preheat the oven to 350° and grease a 13×9 inch baking dish.
  • Open one can of the crescent dough. DO NOT separate the crescents. Spread the dough out in the bottom of the dish and pinch the seams together.
  • Beat together the softened cream cheese, 1 cup of the sugar and the vanilla. Spread this mixture out on top of the crescent dough. Spread the apple pie filling over the cream cheese mixture.
  • Open the second can of crescent dough and spread it out on top of the apple pie filling. Pinch the seams again.
  • Pour the melted butter over the crescent dough. Mix the remaining ½ cup sugar and the cinnamon and sprinkle it over the melted butter.
  • Bake in the preheated oven about 35 minutes. Enjoy warm or cold.

Nutrition

Sodium: 508mg | Calcium: 48mg | Vitamin C: 1mg | Vitamin A: 758IU | Sugar: 37g | Fiber: 1g | Potassium: 81mg | Cholesterol: 62mg | Calories: 479kcal | Trans Fat: 1g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 3g | Saturated Fat: 16g | Fat: 29g | Protein: 4g | Carbohydrates: 55g | Iron: 1mg

If you like this recipe, you may also like my Easy Sopapilla Cheesecake Bars, Mini Caramel Apple Cheesecakes, Baked Cinnamon Twists, Air Fryer Apple Crisp – Easy with Minimal Clean-Up! or my Easy Apple Enchiladas.

Thank you so much for stopping by! Please stay a while and check out some of my other recipes. I hope you come back soon! – Regan

Easy Apple Sopapilla Cheesecake Pin

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7 thoughts on “Easy Apple Sopapilla Cheesecake (Cinnamon Sugar)”

    • Hi, Terry! Thank you so much for pointing this out! I am not sure what happened, but the recipe should be showing for you now. Let me know if not.

      Thanks!!
      Regan

      Reply
    • 2 cans crescent dough 8oz each
      16 oz cream cheese softened
      1½ cups granulated sugar separated
      2 tsp vanilla extract
      21 oz apple pie filling
      ½ cup butter melted
      1 tbsp cinnamon
      Instructions
      Preheat the oven to 350° and grease a 13×9 inch baking dish.
      Open one can of the crescent dough. DO NOT separate the crescents. Spread the dough out in the bottom of the dish and pinch the seams together.
      Beat together the softened cream cheese, 1 cup of the sugar and the vanilla. Spread this mixture out on top of the crescent dough. Spread the apple pie filling over the cream cheese mixture.
      Open the second can of crescent dough and spread it out on top of the apple pie filling. Pinch the seams again.
      Pour the melted butter over the crescent dough. Mix the remaining ½ cup sugar and the cinnamon and sprinkle it over the melted butter.
      Bake in the preheated oven about 35 minutes. Enjoy warm or cold.

      Reply
    • Hi, Carol! I apologize. My website had a glitch and the recipe disappeared for some reason. It should be fixed now, but just in case I will include the recipe here as well. Thanks!

      2 cans crescent dough 8oz each
      16 oz cream cheese softened
      1½ cups granulated sugar separated
      2 tsp vanilla extract
      21 oz apple pie filling
      ½ cup butter melted
      1 tbsp cinnamon
      Instructions
      Preheat the oven to 350° and grease a 13×9 inch baking dish.
      Open one can of the crescent dough. DO NOT separate the crescents. Spread the dough out in the bottom of the dish and pinch the seams together.
      Beat together the softened cream cheese, 1 cup of the sugar and the vanilla. Spread this mixture out on top of the crescent dough. Spread the apple pie filling over the cream cheese mixture.
      Open the second can of crescent dough and spread it out on top of the apple pie filling. Pinch the seams again.
      Pour the melted butter over the crescent dough. Mix the remaining ½ cup sugar and the cinnamon and sprinkle it over the melted butter.
      Bake in the preheated oven about 35 minutes. Enjoy warm or cold.

      Reply
  1. I love cheese cake and this is so easy and delicious! I serve it with whipped cream ! Or just eat it with my fingers ! Thanks for the recipe!

    Reply

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