Easy Apple Sopapilla Cheesecake Recipe - delicious cheesecake bars baked with tons of cinnamon sugar and apple pie flavor for an easy dessert the whole family will love!
If you love delicious fall flavors of cinnamon and apple - and crave them like our family - you're going to love this easy and delicious sheet pan cheesecake recipe.
Served as sopapilla cheesecake bars - these tasty treats are perfect when you're craving something indulgent, but don't want a ton of hassle. The bars are perfect to serve at a party, too!
This cheesecake tastes like a sopapilla - wrapped in layers of buttery dough and topped with an insanely delicious cinnamon sugar topping.
This easy baked cheesecake is delicious topped with a little caramel sauce, whipped cream, or even ice cream - and is great chilled or room temperature.
Don't be surprised when you want it for breakfast, too - it's like a more indulgent danish! Just like our blueberry peach cobbler recipe, this dessert is one you'll crave over and over.
I hope you love this recipe as much as our family!
To see our web story for this recipe, click here.
Table of contents
To Make This Recipe You'll Need
This recipe is insanely easy with just a few ingredients that are commonly available and easy to find - making it an easy choice for a dessert you'll want to make again and again.
- 9x13 pan (I love this one with a lid)
- Parchment paper
- Mixing bowls
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans refrigerated crescent roll dough sheets
- 21 ounce can apple pie filling
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter
Other Fillings to Try
This cheesecake has perfect fall flavors with cinnamon and apples - but you can change it to try other fruits, too!
We're outlining our favorite variations below!
- Cherry pie filling
- Blueberry pie filling
- Peach Pie Filling
- Raspberry Pie Filling
- Strawberry Pie Filling
While you could use other fruit and pie fillings, we thought the flavor combinations above worked the best for this cheesecake, without overpowering or clashing with the flavors.
You can also mix fruit fillings - similar to our Blueberry Peach Cobbler recipe - for a unique flavor! We love cherry-apple as a great twist.
Our Favorite Apple Recipes
If you love apples as much as we do, be sure to check out some of our favorite apple recipes!
- Sparkling Apple Cider Rum Punch Recipe
- Easy Apple Cider Mojitos Recipe
- Cranberry Apple Sangria and Virgin Sangria
- Easy Bakery Style Apple Turnovers Recipe
- Apple Chips & Sunlower Seed Butter Snacks
Other Delicious Desserts You'll Love
Dessert is one of the easiest things to overlook in our house - by the time we figure out what we're cooking for dinner we often give up on dessert, unless it's super easy to whip up.
These desserts are simple, delicious, and crazy easy family pleasing favorites!
- Easy Blueberry Peach Cobbler Recipe
- Easy Peach Cobbler Recipe
- Easy Lemon Jello Poke Cake Recipe
- Danish Dream Cake - Easy Coconut Caramel Cake
- Sprinkle Chimney Cakes (Kürtoskalács)
How To Assemble Apple Sopapilla Cheesecake
Making this cheesecake is so simple, it is a perfect dessert to try with your kids.
Kids can help unroll the dough, mix the cheesecake filling, pour and spread the fruit topping, and prepare the topping!
Make sure to line your baking dish well with parchment paper.
Recipe FAQS
This sopapilla cheesecake needs to cool before serving to set, but can be served while still a little warm.
It is delicious after baking and chilled - pick whichever you like!
We're using canned dough, which isn't as sticky on hands, but to prevent dough from sticking to your hands you can rub some olive oil into your hands, or lightly flour your hands.
Leftovers should be packed in an airtight container in the refrigerator.
Leftovers stored properly in the refrigerator can be kept for up to four days.
Easy Apple Sopapilla Cheesecake Recipe
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Apple Sopapilla Cheesecake
Ingredients
- Cheesecake
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans refrigerated crescent roll dough sheets
- 21 ounce can apple pie filling
- Topping
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter
Instructions
- Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish with cooking spray and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
- Unroll the cans of dough and gently stretch them out to approximately 9x13-inch in size.
- Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams. Cut off any excess dough.
- Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough.
- Spoon the apple pie filling out on top of the cheesecake layer and then top the filling with the other piece of dough.
- Cream together the butter, sugar, and cinnamon and dot it over the top of the dough.
- Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and allow the cheesecake to cool completely in the pan before slicing and serving. Can be served chilled or room temp.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 390Total Fat 23gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 53mgSodium 221mgCarbohydrates 45gFiber 1gSugar 35gProtein 3g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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