This Sopapilla Cheesecake is like no cheesecake you’ve had before. With layers of buttery pastry, rich cheesecake, and a crispy topping of cinnamon and sugar, it’s addictively good.
If you can’t get enough cheesecake, then you should try this Easy Oreo Cheesecake or these Amazing Chocolate Cheesecake Bars.
Table Of Contents
Recipe Details
There’s not a thing I don’t love about this Sopapilla Cheesecake. It’s got 3 layers of deliciousness and is such an easy dessert to make. It’s also great with just about anything, so I can serve it anytime. It doesn’t get much better than that!
- TASTE: Rich and sweet cream cheese filling is sandwiched between a layer of buttery pastry roll dough and cinnamon sugar topping. This dessert is undeniably yummy.
- TEXTURE: The crescent roll dough is perfectly flaky and goes well with the dense cheesecake. We bake the cheesecake with cinnamon sugar to get a crisp caramelized layer on top.
- TIME: It only takes 45 minutes to make.
- EASE: This recipe is so simple and easy. With just a handful of ingredients, you can easily whip this dessert up whenever the craving strikes.
What You’ll Need
Ingredient Notes
- Crescent roll dough- This store-bought dough makes this recipe even easier. It adds a layer of flaky, buttery pastry that acts as a crust.
- Cream cheese- Using full-fat cream cheese will give the filling of this Sopapilla Cheesecake just the right texture and creamy flavor.
- Butter- This ingredient is used to hold the cinnamon sugar in place on top of the cheesecake.
- Cinnamon and sugar- A mixture of these two adds the perfect amount of sweet and spicy flavor to this dessert. Note that it’s not a 1:1 ratio, but rather 12 parts sugar to 1 part cinnamon.
Add-ins and Substitutions
- Add sour cream- To give the cheesecake filling some tangy flavor, add a bit of sour cream to the mixture.
- Use homemade dough- You can use other crusts for this Sopapilla Cheesecake as well, such as homemade croissant dough or pie crust dough.
- Substitute brown sugar- You can use brown sugar in place of the white sugar to add a richer, more complex flavor to this dessert.
- Make it lighter- If you’d like to make this a lighter dessert, then you can use lower-fat cream cheese and cut it with plain Greek yogurt. The texture will be less dense and thick, and it will taste a little tangy.
How to Make Sopapilla Cheesecake
- Make the topping. Mix 1/4 cup sugar and 1 tsp cinnamon in a bowl and set aside.
- Cream the sugar and cream cheese. In a large prep bowl, combine the softened cream cheese with 3/4 cup sugar using an electric hand mixer.
- Add the egg and vanilla. Add the egg and vanilla extract. Mix just enough to combine.
- Layer the cream cheese on the dough. Roll out the crescent roll dough on the bottom of a 9×13 inch baking dish, and then spread the cream cheese mixture on top.
- Add the top dough. Then roll out the other crescent roll dough on top.
- Add toppings. Melt the butter and pour it over the top and evenly sprinkle the cinnamon sugar mixture over it.
- Bake. Bake at 350 degrees Fahrenheit for 30-35 minutes.
Pro Tip: A pastry brush is best when you are spreading the melted butter over the top of the cheesecake. You can also use the back of a spoon if you haven’t got a brush.
Recipe Tips
- Don’t overmix the filling- You don’t want to overmix the filling. Otherwise, too many air bubbles are incorporated, leading the cheesecake to crack and fall when baked.
- Spread the cinnamon sugar evenly- Try to get full coverage of the dough top with cinnamon and sugar by sprinkling in slow even motions, then using the back of a spoon to even it out.
- Let it cool- While this Sopapilla Cheesecake tastes amazing served either warm or cold, it’s a good idea to let it cool down from the oven for about an hour before serving.
- Refrigerate overnight before slicing- Cutting this cheesecake cold makes it so much easier. Let it cool overnight in the fridge before cutting if you can, then either serve it cool or warm the slices up.
FAQs
Sopapilla is a recipe that comes from Mexico. It’s often served as a pastry, but it can come in a variety of forms, from salty to sweet to savory.
The top layer of this cheesecake is sopapilla, which tastes similar to a donut that is covered in cinnamon and sugar. It’s has a crisp outer layer with a flaky pastry layer underneath.
Serving Suggestions
This Sopapilla Cheesecake is a versatile recipe that tastes great after dinner or served with other sweet desserts. Enjoy it with appetizers, after a meal, or topped with ice cream.
- Appetizers: Serve this dessert after appetizers like this Guacamole and Pico de Gallo with chips, 7 Layer Taco Dip, or Loaded Nachos.
- Tacos: Make this cheesecake the dessert after some Flank Steak Tacos, Easy Chicken Fajitas, Fish Tacos, or a Taco Salad.
- Ice cream: Top a warm slice of Sopapilla Cheesecake with a scoop of No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
- Other dessert bars: Serve these cheesecake bars with some No Bake Chocolate Cheesecake Bars, Chocolate Caramel Pretzel Bars, Chocolate Chip Cookie Bars, or Chewy Special K Bars.
Make This Recipe in Advance
Make ahead: Prepare this cheesecake a day ahead, pausing before you get to the step where you add the butter and cinnamon sugar. Refrigerate covered with plastic wrap. Take it out when you’re ready, add the toppings, and bake.
Storing: Store this Sopapilla Cheesecake in the refrigerator in an airtight container for up to 4 days.
Freeze: You can freeze this cheesecake wrapped in foil and plastic wrap. If they are already cut into bars, place them wrapped in a freezer ziplock bag for up to 3 months. Thaw in the fridge overnight and reheat in the microwave in 10-second intervals.
More Scrumptious Cheesecakes!
Full Recipe Instructions
Sopapilla Cheesecake
Equipment
Ingredients
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 8 oz packages crescent rolls, refrigerated
- 1/2 cup melted unsalted butter
Instructions
- Mix 1/4 cup sugar and 1 tsp cinnamon in a bowl and set aside.
- In a large prep bowl combine the softened cream cheese with 3/4 cup sugar using an electric hand mixer.
- Add the egg and vanilla extract and mix just to combine.
- Roll out 1 (8 oz) package crescent roll onto the bottom of a 9×13 inch baking, then spread the cream cheese mixture on top.
- Then roll out the other crescent roll on top.
- Melt the butter and pour it over the top and evenly sprinkle the cinnamon sugar mixture.
- Bake at 350 degrees Fahrenheit for 30-35 minutes.
Notes
- Don’t overmix the filling- You don’t want to overmix the filling. Otherwise, too many air bubbles are incorporated, leading the cheesecake to crack and fall when baked.
- Spread the cinnamon sugar evenly- Try to get full coverage of the dough top with cinnamon and sugar by sprinkling in slow even motions, then using the back of a spoon to even it out.
- Let it cool- While this Sopapilla Cheesecake tastes amazing served either warm or cold, it’s a good idea to let it cool down from the oven for about an hour before serving.
- Refrigerate overnight before slicing- Cutting this cheesecake cold makes it so much easier. Let it cool overnight in the fridge before cutting if you can, then either serve it cool or warm the slices up.
Nutrition
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joann says
Can you use Filo dough tor the dough in this recipe? Thank you,
Dina says
Hi Joann, thank you for taking a look at my recipe. I have not tried using filo dough for this recipe so I can’t say how it will turn out. However, it will have a different texture. If you give it a try please let me know how it turns out. Thanks!