Easy Apple Sopapilla Cheesecake Recipe – good cheesecake bars baked with tons of cinnamon sugar and apple pie flavor for an easy dessert the whole family will love!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

If you love good flavors of cinnamon and apple – and crave them like our family – you can love this easy and good sheet pan cheesecake recipe.

Served as sopapilla cheesecake bars – these tasty treats are solid when you're craving something indulgent, but don't want a ton of hassle. The bars are solid to serve at a party, too!

This cheesecake tastes like a sopapilla – wrapped in layers of buttery dough and topped with an insanely good cinnamon sugar topping.

This easy baked cheesecake is good 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! like our blueberry peach cobbler recipethis dessert is one you'll crave over and over.

We hope you love this recipe as much as our family!

How to Make Apple Sopapilla Cheesecake

This recipe is insanely easy with 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.

9×13 pan (we 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
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter

Once you gather your ingredients, we will follow this process:

Preheat the oven and prep a pan – we find it crucial to grease and line a pan with parchment for this dish to be nonstick and come out perfectly.
Mix together cheesecake filling.
Lay down one layer of dough.
Spread out filling over dough.
Spoon apple pie filling over cheesecake filling.
Add another layer of dough on top.
Cream together the butter, sugar, and cinnamon and dot it over the top of the dough.
Bake until golden brown and good!

Kitchen notes

Try other fillings. This cheesecake has solid 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.

Recipe FAQS

Can we serve this warm or chilled?

This sopapilla cheesecake needs to cool before serving to set, but can be served while still a little warm.
It is good after baking and chilled – pick whichever you like!

How can we keep dough from sticking to our hands?

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.

How to store leftovers?

Leftovers should be packed in an airtight container in the refrigerator.

How long can we keep leftovers?

Leftovers stored properly in the refrigerator can be kept for up to four days.

Other Easy Desserts

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 easy to whip up.

These desserts are simple, good, and crazy easy family pleasing favorites!

Making this cheesecake is so simple, it is a solid 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!

line your baking dish well with parchment paper.

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Ingredients

16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
16 oz refrigerated crescent roll dough sheets, 2 rolls
21 ounce can apple pie filling
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ cup unsalted butter

Method

Preheat the oven to 350 degrees F and grease a 9×13-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 9×13-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.