Ube sopapilla cheesecake is the answer to every "what should I bring?" panic text you've ever sent.
Two cans of crescent dough, a creamy ube-spiked filling, and a cinnamon sugar top that bakes up golden and slightly crispy. No special equipment, no complicated technique, no stress. You can have it in the oven in under 15 minutes.
I started making the classic version for potlucks years ago because it travels well and people always ask for the recipe. Then I did what I do to most desserts and added ube. The purple color alone makes people stop and stare.
If you want to skip the ube and keep it classic, that works too. But I'd try it purple at least once.
If you love easy ube bakes, my ube basque cheesecake is just five ingredients and even more impressive-looking for how little effort it takes.

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I've been adding ube to everything for years - ube pancakes, ube pandesal, ube ice cream, ube rolls. This sopapilla cheesecake was a natural next step.
You don't have to be a baker to pull this off. If you can unroll crescent dough and use a hand mixer, you can make this. Skip the ube if you want the classic, or keep it for that sweet purple twist. Either way, it disappears fast at any table.
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Why You'll Love This Recipe
- Done in under an hour from start to finish
- No special equipment needed - just a mixing bowl, a hand mixer, and a baking dish
- The cinnamon sugar top bakes up golden and slightly crispy
- Cream cheese filling is rich and smooth every time
- The ube twist adds flavor and a beautiful purple color
- Feeds a crowd and travels well - great for potlucks, parties, or holiday dessert tables
- Easy to customize - keep it classic or switch up the flavor
What is Sopapilla Cheesecake
Sopapilla (pronounced so-pah-PEE-yah) is a light, crispy fried pastry popular in the Southwestern US, usually served with honey. Sopapilla cheesecake takes that idea and turns it into a baked slab dessert - flaky crescent dough on top and bottom, creamy filling in the middle, buttery cinnamon sugar on top.
The ube version mixes ube halaya and ube extract into the cream cheese filling for that sweet, nutty purple yam flavor and a gorgeous color. New to ube? Here's everything you need to know.
Ingredients
Cheesecake
- Crescent roll dough:ย Two cans, standard size. Pillsbury works great. Don't stretch or tear the dough more than you need to - you want it to cover the pan in an even layer.
- Cream cheese:ย Use full-fat block cream cheese, not the spreadable kind from a tub. Take it out of the fridge at least an hour before you start so it's soft enough to mix without lumps.
- Butter โ Melted and poured directly over the top layer of dough before the cinnamon sugar goes on. This is what helps the top get that golden, slightly crispy finish.
- Vanilla โ Adds warmth and depth to the cheesecake.
- Egg โ To bind the ingredients together.
- White sugar โ For sweetness in the filling and the topping.
- Ube halaya and ube extract:ย The halaya adds body and flavor to the filling. The extract deepens the color and punches up the ube taste. Both are optional if you want the classic version, but together they make the filling genuinely purple and flavorful. Ube extract brands vary in strength, so start with the amount in the recipe and adjust to taste.
Toppings:
- White sugar โ For sprinkling on top.
- Cinnamon โ The key to the signature Sopapilla flavor.
Substitution and Addition Ideas
- Honey โ Drizzle on top for a traditional Sopapilla experience.
- Chocolate chips โ Fold into the cream cheese mixture for a chocolatey twist.
- Puff pastry โ Use instead of crescent rolls for a slightly flakier texture.
- Vegan cream cheese โ For a dairy-free option.
How to Make Sopapilla Cheesecake
- Preheat your oven to 350ยฐF (175ยฐC).
- Unroll one can of crescent rolls and press it into the bottom of a greased 9x13 inch baking dish to form the base.
- In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract, ube halaya and/ or ube extract. Mix until smooth and well combined.
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Unroll the second can of crescent rolls and place it on top of the cream cheese layer.
- Pour the melted butter on top of the crescent dough.
- On a separate small bowl, combine the toppings. Sprinkle evenly over the melted butter.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is set.
- Allow the ube sopapilla cheesecake to cool before slicing into squares.
Variation
- Classic Sopapilla Cheesecake โ Skip the ube and stick to the traditional cream cheese filling.
- Pumpkin Sopapilla Cheesecake โ Swap ube with pumpkin puree for a seasonal spin.
- Chocolate Sopapilla Cheesecake โ Add a layer of melted chocolate or chocolate chips to the filling.
- Berry Sopapilla Cheesecake โ Fold fresh or frozen berries into the cream cheese mixture.
- Matcha sopapilla cheesecake:ย Swap the ube extract for matcha powder mixed into the cream cheese. Earthy, slightly bitter, and really beautiful against the golden pastry
What to Serve With This
- Whipped Cream โ A light and fluffy topping that pairs perfectly with the rich cheesecake.
- Honey Drizzle โ For an extra layer of sweetness, drizzle honey over each slice.
- Fresh Berries โ Serve with strawberries or raspberries for a pop of freshness.
- Ice Cream โ A scoop of vanilla ice cream on the side adds extra indulgence.
For a full Filipino-inspired dessert spread, this fits right in alongside otherย easy Filipino dessert recipesย on the site.
How to Store Leftovers
Store leftover sopapilla cheesecake covered or in an airtight container in the fridge for up to 4 days. The crust softens slightly as it sits, but it still tastes great cold.
To freeze: cut into individual squares, wrap each one in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge and let come to room temperature before eating.
Rose's Top Tips
- Make sure the cream cheese is at room temperature for easy mixing.
- Let the cheesecake cool completely before slicing to keep the layers intact.
- For a crispier top, broil for the last 1-2 minutes of baking.
- Adjust ube to taste.ย Ube extract brands are not all the same strength. Some are intense, some are mild. Start with the amount in the recipe, then taste the filling before spreading it and add more if you want stronger flavor or deeper color.
Recipe FAQs
Sopapilla cheesecake is made with two layers of crescent roll dough with a sweetened cream cheese filling in between, topped with melted butter and cinnamon sugar. This version adds ube halaya and ube extract to the filling for a Filipino twist.
Yes. Skip the ube halaya and ube extract and just use plain cream cheese filling. The rest of the recipe stays the same and it's just as good.
Yes. Because of the cream cheese filling, it needs to be kept refrigerated after it cools. Store it covered in the fridge for up to 4 days.
Yes. Slice into individual portions, wrap each one tightly, and freeze for up to 2 months. Thaw in the fridge overnight.
You can. Puff pastry gives a slightly flakier, more layered texture. Just make sure to press the edges together so the filling doesn't leak out during baking.
Ube is a purple yam native to the Philippines. It has a sweet, mild flavor with hints of vanilla and a slightly nutty taste. It's used in a lot of Filipino desserts and gives this cheesecake its purple color and unique flavor.
More Ube Desserts You'll Love

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Easy Ube Sopapilla Cheesecake
Equipment
- 1 9ร13 inch baking dish
- 1 MIxing Bowl
Ingredients
- 2 cans (8 ounces) Pillsburyโข Original Crescent Rolls (8 Count)
- 2 packs (8 ounce) cream cheese (room temperature)
- ยผ cup butter
- 1 teaspoon vanilla
- 1 egg
- ยพ cup white sugar
- ยผ cup ube jam optional
- 1 teaspoon ube extract
Topping
- ยฝ cup white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350ยฐF (175ยฐC).
- Unroll one can of crescent rolls and press it into the bottom of a greased 9ร13 inch baking dish to form the base.
- In a mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract, ube jam and/ or ube extract. Mix until smooth and well combined.
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Unroll the second can of crescent rolls and place it on top of the cream cheese layer.
- Pour the melted butter on top of the crescent dough.
- On a separate small bowl, combine the topppings. Sprinkle evenly over the melted butter.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is set.
- Allow the ube sopapilla cheesecake to cool before slicing into squares.
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Notes
- Make sure the cream cheese is at room temperature for easy mixing.
- Let the cheesecake cool completely before slicing to keep the layers intact.
- For a crispier top, broil for the last 1-2 minutes of baking.
- For an extra touch, top it with whipped cream ,strawberries or raspberries and on top when serving.









