Sopapilla Cheesecake is a simple dessert inspired by the classic Latin American fried pastry. It is sure to satisfy your dessert cravings!
First off, if you have never had a sopapilla then you are missing out because it is delicious! This fried pastry can be served as an entree or as a dessert. I happen to prefer the dessert version because it is usually dusted with cinnamon sugar and served with a drizzle of honey. This Sopapilla Cheesecake recipe takes all the yumminess of sopapilla to a whole new level. Try serving this creamy dessert after a delicious Mexican casserole dinner.
PERHAPS THE BEST CHEESECAKE EVER!
I am a sucker for a good cheesecake! Cheesecake also just so happens to be one of the easiest desserts to make, which lots of people do not seem to know! This easy Sopapilla Cheesecake recipe can be ready to serve in a couple of hours, or prepared the day before and refrigerated overnight. Either way, the first bite will knock your socks off.
WHAT IS SOPAPILLA CHEESECAKE
Sopapilla Cheesecake bars are essentially a delicious layer of cinnamon sugar cheesecake filling sandwiched between two flakey layers of Pillsbury Crescent Roll dough. I first had the original Pillsbury Sopapilla Cheesecake bars years ago and after a couple of tweaks, I started passing this recipe along to all my friends and family.
Pillsbury Crescent Rolls- I recommend getting the whole sheets of crescent dough if you can find it. The whole sheet version does not have the perforated seams that the crescent roll version has which makes it easier to work with. If you can’t find it, you can just pinch the dough seams together to close up any holes that may widen when you lay and stretch the dough out.
Cream Cheese- Be sure to use regular cream cheese because low-fat or whipped varieties will definitely change the texture of your cheesecake filling!
Topping Options- For an added level of deliciousness, you can drizzle sopapilla cheesecake dessert with honey or even chocolate or caramel sauce. You can even top these bars with whipped cream to make them look extra fancy.
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HOW TO MAKE SOPAPILLA CHEESECAKE
Get things ready by preheating the oven to 350 degrees. Then use some nonstick spray to lightly coat the bottom and sides of a 9-inch x 13-inch baking dish.
SETP ONE: In a small mixing bowl, stir together 1/4 cup of sugar and 1 tablespoon of ground cinnamon until it is evenly combined. Set it aside to use later.
STEP TWO: Beat together the cream cheese, 1 cup of sugar, egg, and vanilla in a large bowl until it is smooth.
STEP THREE: Time to build the cheesecake! Lay the first sheet of crescent roll dough on the bottom of the prepared baking dish. Spread the cheesecake filling over the dough, making sure it covers from edge to edge. Lay the second sheet of crescent dough over the cheesecake layer.
STEP FOUR: Pour the melted butter over the top of the dough and spread it evenly over the top layer, and then sprinkle the cinnamon sugar over the butter. Bake it for 30-35 minutes until the crust is golden, the sugar on top is caramelized, and the cheesecake is cooked.
STEP FIVE: Remove from sopapilla cheesecake from the oven and allow it to cool to room temperature. Then place the cheesecake in the fridge and let it chill for at least 1 hour. The longer it chills for, the easier the cheesecake will be to cut.
Tips for Success
- When you put the first layer of crescent roll dough down, pinch together any seams that may have pulled apart. For the top layer, slowly unroll it over the cheesecake filling. You may need to strech it out a bit and things can get messy if you rush.
- This dessert can chill overnight if you are making it in advance. If you decide to bake ahead of time, let the cheesecake come back up to room temperature for 30 minutes before serving.
- We like to drizzle a little honey on top for authentic spopilla vibes. Some whipped cream woudl be great too!
DO YOU REFRIGERATE SOPAPILLA CHEESECAKE?
Like all cheesecakes, you absolutely need to refrigerate this Sopapilla Cheesecake dessert to prevent it from spoiling because the cheesecake layer contains cream cheese and eggs. Luckily, this recipe is perfectly delicious served chilled. If you prefer room temperate cheesecake then simply leave it out on the counter for about 30 minutes prior to serving it.
TRY THESE OTHER DELICIOUS DESSERT RECIPES
- Fried Scones
- Cinnamon Cheesecake Dip
- Strawberry Cheesecake Dip
- Raspberry Cheesecake Bites
- Perfectly Easy No-Bake Cheesecake
Ingredients
- 1 ¼ cups granulated sugar divided
- 1 teaspoon ground cinnamon
- 16 ounces cream cheese at room temperature
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 16 ounces refrigerated crescent dough (2 cans – see note)
- ¼ cup butter melted
- Honey for serving
Instructions
- Preheat oven to 350 degrees F. Lightly coat the bottom of a 9-inch x 13-inch baking dish with non-stick cooking spray.
- In a small bowl, stir together 1/4 cup sugar and cinnamon until evenly combined. Set aside.
- In a large mixing bowl, beat together cream cheese, 1 cup sugar, egg, and vanilla until smooth.
- Lay 1 sheet crescent roll dough in the bottom of the prepared baking dish. Stretch dough to the sides so the bottom is completely covered.
- Spread cheesecake filling over the dough, edge to edge.
- Lay the second sheet of dough over cheesecake. Stretch the dough to the edges of the dish while you unroll it slowly. If needed, use your hands to lift and stretch the dough. (This can get messy if you're not careful.)
- Pour melted butter over the top of the dough and spread it all over. Sprinkle all the cinnamon sugar over the butter. (Like making cinnamon roll filling.)
- Bake for 30-35 minutes until crust is golden, sugar is caramelized, and cheesecake is cooked. Remove from the oven and cool to room temp.
- Chill in the fridge for 1 hour to overnight. (If chilling overnight, leave cheesecake on the counter for 30 minutes before serving.) Cut into 12 slices and drizzle with honey, if desired.
Greg Briner says
This is absolutely delicious. So easy to make. I love that it is made ahead.