This post first appeared on Real Housemoms where I am a contributor.
Cinnamon and sugar have never been more magical together than in this easy-to-make, so satisfying to eat, Sopapilla Cheesecake!
Why We Love Sopapilla Cheesecake
- Sopapillas are like pillowy, puffed donuts, sort of like beignets. They’re covered in cinnamon and sugar and that’s what this dessert tastes like, but with cheesecake filling in the middle!
- Crescent roll dough makes this dessert a snap to make. You just unroll, layer, and bake!
- Sopapilla Cheesecake needs time to chill which makes it a perfect make ahead dessert that also stores well.
Ingredients You’ll Need to Make Sopapilla Cheesecake
Dough: You’ll need two cans of crescent rolls, preferably the full sheets, but if you get the perforated rolls simply pinch the seams together.
Dairy: You’ll also need softened cream cheese, an egg, and some butter.
Spices: Cinnamon, sugar, and vanilla extract are the only spices needed for this recipe.
How to Make Sopapilla CheesecakeJump to Recipe
STEP 1: Preheat your oven to 350 degrees F and grease a 9-inch x 13-inch cake pan with non-stick spray. In a small bowl, combine the cinnamon with 1/4 cup of sugar until it’s well mixed, and then set it aside for now.
STEP 2 In a mixer, beat together the cream cheese, egg, sugar, and vanilla until it’s smooth.
STEP 3 Place the first crescent roll sheet across the bottom of the cake pan and spread it out to the edges of the pan. Top the dough with the cheesecake filling, and then roll the second crescent roll sheet over top. Stretch the dough until it completely covers the filling.
STEP 4 Pour the melted butter over the top of the cake and brush it all over the top. Then sprinkle the cinnamon sugar mix over the whole cake. Bake for 30-35 minutes, until the top is nicely browned and the sugar has caramelized.
STEP 5 Allow the crescent roll cheesecake to cool on the counter completely and then chill in the refrigerator for at least an hour before slicing into bars. We like to drizzle a little honey on top for that classic sopapilla taste.
Tips & Tricks
- Let the cream cheese soften on the counter before you mix it so that it blends well with the other ingredients in the mixer.
- If you use perforated crescent rolls make sure to pinch the seams together so the layer doesn’t come apart.
- The top dough is a little tricky to spread over the filling, don’t worry if some of the perforations show, they’ll seal while baking.
- The longer you chill the Sopapilla Cheesecake the easier it will be to cut it and the squares or bars will retain their shape. If you’re chilling it overnight, you can set the cheesecake out on the counter for 30 minutes before serving for less firm slices.
- Don’t stop with honey when topping this cheesecake! Sopapilla Cheesecake would also be amazing with a caramel topping, a scoop of ice cream, or some whipped cream. If you can dream it, you can do it!
- This cheesecake will keep for 3-5 days. The top will become less crispy the longer it’s in the fridge, but the flavors will still be amazing!
Sopapilla Cheesecake FAQ
Can you freeze sopapilla cheesecake?
You can wrap tightly and freeze Sopapilla Cheesecake but it’s best to cut the cheesecake into squares or bars before you freeze.
Can you make sopapilla cheesecake ahead of time?
Since you need to chill Sopapilla Cheesecake it is the perfect make-ahead dessert! The cheesecake lasts for about 4 days total so you can make it before you need it and then enjoy the leftovers.
What does a sopapilla taste like?
Traditionally, sopapillas are lightly fried dough pockets that have been covered in cinnamon and sugar and drizzled with honey – think Mexican donuts. They can be topped with a variety of delicious toppings and are such a treat!
Other Recipes You May like
- Cinnamon Sugar Cheesecake Bombs
- Hazelnut & Dark Chocolate Cheesecake Bars
- New York Style Cheesecake
- Leprechaun Cheesecake Shooters
- Oreo Chocolate Irish Cream Cheesecake
- 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 roll dough (2 cans – see note)
- ¼ cup unsalted butter melted
- Honey for serving
- Preheat oven to 350 degrees F. Spray the bottom of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- 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.
- I recommend getting the cans with whole sheets of crescent roll dough. If you can’t find that, pinch the dough seams together. before using.
- The cheesecake cuts easier if you let it chill longer. It will keep for 3-5 days in the fridge.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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