Sopapilla Cheesecake

why make this recipe

Sopapilla Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the flaky, buttery texture of sopapillas.

This recipe is not only easy to make, but it also delivers a satisfying sweetness that everyone will love.

Whether you’re hosting a dinner party or simply craving a sweet treat, this cheesecake is sure to impress with its warm flavors and comforting textures.

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Sopapilla Cheesecake Recipe

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Ingredients

• 2 cans crescent rolls Use the 8-count size
• 24 ounces full-fat cream cheese softened at room temperature (Use the block style. 678 grams)
• 1 and 1/4 cups granulated sugar 263 grams
• 1 large egg at room temperature
• 2 tsp vanilla extract
• 1/2 cup salted butter melted (113 grams)
• 1/2 cup granulated sugar 105 grams
• 1 and 1/2 tbsp cinnamon
• drizzle of honey
• fresh berries optional

Instructions

• Prep: Preheat your oven to 350°F. Spray a 9×13 pan with nonstick spray. Open one can of the crescent rolls and press it into the bottom of the pan, pressing all the seams together so it’s one sheet. For the second can of dough, do the same but on a piece of parchment paper to easily invert onto the filling later.
• Make the Bars: Melt your butter and stir together your cinnamon sugar in a small bowl for topping. In a medium bowl, beat the cream cheese with a hand mixer on high speed just until creamy, about 30 seconds. Add the sugar and mix on high until combined, about 30-60 seconds. Scrape the bowl well to get any hidden lumps of cream cheese. Add the egg and vanilla and mix on medium speed until combined. Pour this creamy mixture into your pan. Invert the crescent rolls on the parchment paper on top of the cream cheese layer, then peel off the parchment paper.
• Bake: Pour melted butter over the top of the bars, then sprinkle on all the cinnamon sugar. Bake for 40 to 46 minutes. The bars will be deeply golden brown on top and the butter should be just about all baked in. If there are a few small spots with melted butter remaining, that’s fine – they’ll soak in while the bars cool.
• Chill: Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
• Serve & Store: Slice bars and serve with a drizzle of honey and fresh berries. Store leftovers in the refrigerator for 3-4 days.

how to make Sopapilla Cheesecake

Ingredients:

• 2 cans crescent rolls (Use the 8-count size)
• 24 ounces full-fat cream cheese, softened at room temperature (Use the block style. 678 grams)
• 1 and 1/4 cups granulated sugar (263 grams)
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/2 cup salted butter, melted (113 grams)
• 1/2 cup granulated sugar (105 grams)
• 1 and 1/2 tbsp cinnamon
• drizzle of honey
• fresh berries, optional

Directions:

1. Prep: Preheat your oven to 350°F. Spray a 9×13 pan with nonstick spray. Open one can of the crescent rolls and press it into the bottom of the pan, pressing all the seams together so it’s one sheet. For the second can of dough, do the same but on a piece of parchment paper to easily invert onto the filling later.
2. Make the Bars: Melt your butter and stir together your cinnamon sugar in a small bowl for topping. In a medium bowl, beat the cream cheese with a hand mixer on high speed just until creamy, about 30 seconds. Add the sugar and mix on high until combined, about 30-60 seconds. Scrape the bowl well to get any hidden lumps of cream cheese. Add the egg and vanilla and mix on medium speed until combined. Pour this creamy mixture into your pan. Invert the crescent rolls on the parchment paper on top of the cream cheese layer, then peel off the parchment paper.
3. Bake: Pour melted butter over the top of the bars, then sprinkle on all the cinnamon sugar. Bake for 40 to 46 minutes. The bars will be deeply golden brown on top and the butter should be just about all baked in. If there are a few small spots with melted butter remaining, that’s fine – they’ll soak in while the bars cool.
4. Chill: Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
5. Serve & Store: Slice bars and serve with a drizzle of honey and fresh berries. Store leftovers in the refrigerator for 3-4 days.

how to serve Sopapilla Cheesecake

Serve slices of Sopapilla Cheesecake with a light drizzle of honey and scatter fresh berries on top for an extra touch of flavor and color.

It makes a wonderful dessert for gatherings or a sweet end to any meal.

how to store Sopapilla Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days.

Make sure to slice it first so that it’s easy to grab a piece when you want a quick treat.

tips to make Sopapilla Cheesecake

• Make sure your cream cheese is at room temperature for a smoother batter.
• Press the crescent rolls well along the seams to avoid gaps.
• Letting the cheesecake chill overnight enhances the flavors and makes it easier to slice.
• Feel free to add toppings like whipped cream, chocolate syrup, or nuts for added flavor and texture.

variation

You can experiment with flavors by adding lemon or almond extracts instead of vanilla for a different twist.

You can also incorporate chocolate chips or fruit preserves between the layers for additional taste variations.

FAQs

1. Can I use low-fat cream cheese?
You can, but using full-fat cream cheese will give you a creamier texture and richer flavor.

2. How long do I need to chill the cheesecake?
It’s best to chill for at least 4 hours, but overnight is even better for enhanced flavors.

3. Can I freeze Sopapilla Cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap before freezing. Thaw in the refrigerator before serving.