Sopapilla Cheesecake

If you’re a fan of cheesecake and the irresistible flavors of a traditional Mexican dessert, then you’re in for a treat! Let me introduce you to the delightful Sopapilla Cheesecake. This recipe combines the richness of cheesecake with the crispy, cinnamon-sugar-coated goodness of sopapillas, resulting in a mouthwatering dessert that will leave you craving more.

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As an avid baker, I’ve made this recipe countless times, and it has never failed to impress.

This recipe holds a special place in my heart, as it reminds me of family gatherings and celebrations.

Whenever I make this dessert, it brings smiles to the faces of my family and friends, making it all the more rewarding.

If you enjoy this Sopapilla Cheesecake, you might also want to check out other dishes that incorporate the flavors of cinnamon and creaminess.

Consider trying Cinnamon Rolls made with Heavy Cream, Churro Chex Mix, or Cinnamon Roll Cheesecake Dip for a sweet and indulgent treat!

Why I Love This Recipe

This Sopapilla Cheesecake recipe is a delightful fusion of contrasting textures and flavors.

The creamy and tangy cheesecake filling pairs perfectly with the flaky, cinnamon-sugar-coated layers of crescent roll dough.

The combination creates a heavenly dessert that is both rich and satisfying.

Each bite is a delightful harmony of creamy and crispy goodness.

Ingredients & Substitutions

• Crescent roll dough: The buttery and flaky crescent roll dough forms the base and top layer of this cheesecake, providing a crispy and buttery texture. I like to use the crescent roll dough sheets when I can find them, but regular crescent roll dough will work as well.
• Cream cheese: The creamy and tangy cream cheese filling adds richness and a luscious texture to the dessert.
• Butter: Adds a tremendous amount of flavor to the dessert and also helps make the cinnamon and sugar stick to the top, forming a delicious crusty topping.
• Sugar: Sweetens the cheesecake filling and adds a touch of sweetness to the top layer.
• Cinnamon: The warm and aromatic spice lends a delightful flavor to the dessert, complementing the creaminess of the cheesecake filling.

How to Make Sopapilla Cheesecake

Making this Sopapilla Cheesecake is a breeze!

Here are the simple steps to create this delightful dessert:

Prop Tips For Success

• For a perfectly creamy and smooth cream cheese filling, make sure to use softened cream cheese at room temperature.
• To achieve a crispy and golden brown top layer, brush the melted butter evenly over the dough, ensuring full coverage.
• Be generous with the cinnamon-sugar mixture as it adds a delightful flavor and aroma to the cheesecake.

Serving Suggestions

This Sopapilla Cheesecake is best enjoyed chilled, straight from the refrigerator.

Serve each square on a dessert plate and, if desired, drizzle with a touch of honey or sprinkle with powdered sugar for an extra touch of sweetness.

Pair it with a cup of freshly brewed coffee or a scoop of vanilla ice cream for a delightful dessert experience.

Recipe Variations

• Chocolate Lover’s Twist: Add a layer of chocolate chips or drizzle melted chocolate over the cream cheese filling for a decadent chocolatey twist.
• Fruit Infusion: Top the cheesecake with fresh berries, sliced peaches, or any fruit of your choice to add a burst of freshness and vibrant colors.
• Nutty Crunch: Sprinkle chopped nuts, such as pecans or almonds, on top of the cinnamon-sugar coating to introduce a delightful crunch.

Handpicked Recipe Favorites From My Kitchen, Just for You!

Sopapilla Cheesecake

Experience a Mexican twist on cheesecake with Cheesecake Sopapilla. A decadent dessert featuring a thick cream cheese layer and a crunchy cinnamon sugar topping. Serve with a drizzle of honey on the top!

4.89 from 9 votes

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Course: Dessert

Cuisine: Mexican

Servings: 16 servings

Calories: 229kcal

Author: Jennifer Smith

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

 

1x2x3x

• ▢ 3 pkgs (8 oz each) cream cheese, softened
• ▢ 1 ½ cups granulated sugar
• ▢ 1 ½ tsp vanilla extract
• ▢ 2 cans (8 oz each) crescent roll dough

For the Topping

• ▢ ½ cup butter, melted
• ▢ ½ cup granulated sugar
• ▢ 1 tsp cinnamon

Directions

• Preheat oven to 350 degrees F. Grease 9×13-inch baking dish.
• In a medium bowl, beat together cream cheese, sugar, and vanilla extract until smooth.  
• Unroll one can of crescent roll dough and press into a greased 9X13 pan, pressing together the seams.  
• Spread cream cheese mixture into the pan.  
• Unroll 2nd can of crescent roll dough and form into a 9X13 rectangle (on waxed paper) then lay on top of cream cheese mixture in pan.
• Drizzle melted butter over the top of the cheesecake.  Stir the remaining 1/2 cup of sugar with the cinnamon then sprinkle over the cheesecake.
• Bake in the preheated oven until crescent rolls have puffed and turned golden brown, about 45 minutes.  Cool then cut into squares.

Equipment

• Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
• KitchenAid KHMB732VB Cordless Hand Mixer, 7 Speed, Blue Velvet
• Fiesta 9-Inch X 13-Inch Rectangle Baker, Turquoise

Nutrition Facts

Serving: 1 g | Calories: 229 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Cholesterol: 17 mg | Sodium: 128 mg | Sugar: 25 g

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