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Sopapilla Cheesecake – My Baking Dependancy

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Creamy cheesecake filling is sandwiched between a buttery crescent roll crust and completed with cinnamon sugar and honey on this surprisingly straightforward sopapilla cheesecake.

Three slices of sopapilla cheesecake stacked on a white plate, with honey drizzled on top.

Do you ever crave one thing that tastes like your childhood? It won’t be the fanciest meals on the earth, however it brings again nice recollections?

For me, a few of these meals embrace selfmade orange julius, orange fluff, ice cream sandwich cake, and this sopapilla cheesecake.

Sliced sopapilla cheesecake in a white baking dish.

What are Sopapillas?

In the event you grew up consuming at Chi-Chi’s within the ‘90s or should you’re aware of Tex-Mex delicacies, you in all probability already know what a sopapilla is.

Sopapillas as we consider them right here within the States are puffed, fried dough squares which are coated with cinnamon sugar and served with honey. This fashion of sopapilla is widespread in New Mexico and in Tex-Mex delicacies.

There are different forms of sopapillas, starting from savory to candy, which are standard all through Latin America. However immediately, we’re gonna acknowledge that the sort we’re speaking about isn’t precisely “genuine” – however they’re nonetheless scrumptious.

As a child who grew up within the Midwest within the 80s and 90s, there wasn’t a whole lot of genuine Mexican or Latin American meals round. We thought we had been cultured going to eat at a spot like Chi-Chi’s! 

Regardless that I’ve come to like way more genuine Mexican meals as an grownup, I nonetheless keep in mind the servers bringing out these platters of fried, cinnamon-sugar-covered dough and being completely delighted. And that’s a reasonably good reminiscence.

(If you wish to strive an genuine Mexican model, do this sopaipilla recipe!)

Two slices of sopapilla cheesecake on a white plate, with a bite taken from the corner from the top slice.

What’s Sopapilla Cheesecake?

Sopapilla cheesecake combines the cinnamon-sugar goodness of these sopapillas with one in all my all-time favourite meals: cheesecake.

A easy cheesecake filling – similar to the filling for my nana’s straightforward cheesecake – is sandwiched between layers of crescent roll dough. The entire thing will get topped with a bunch of cinnamon sugar and completed with a drizzle of honey.

This recipe doesn’t make a spherical, traditional-style cheesecake. As a substitute, it’s made in a 9×13-inch pan and minimize into bars, similar to my basic cheesecake bars

It’s a brilliant straightforward recipe that’s nice for taking to a celebration or potluck, since you may minimize the cheesecake into as many items as you want. And I can guess that multiple particular person shall be transported again to their childhood with only one chunk!

How one can Make This Recipe

This sopapilla cheesecake is really easy to make, you would possibly simply discover that it turns into your new go-to recipe.

Components you’ll want

You realize once I say a recipe isn’t fancy or fussy, the elements record goes to be fairly easy. For this one, you’ll need:

  • 2 8-ounce packages of cream cheese, at room temperature 
  • 1 ¾ cups granulated sugar, divided use
  • 1 teaspoon vanilla extract
  • 2 8-ounce cans refrigerated crescent rolls or sheets
  • ½ cup butter, room temperature
  • 1 ½ teaspoons floor cinnamon
  • 3 tablespoons honey
Ingredients for sopapilla cheesecake arranged on a beige countertop.

Pillsbury makes crescent dough sheets. They arrive in a can similar to the basic crescent rolls do, however the dough isn’t perforated. That makes it tremendous straightforward to make use of on this recipe, since all you must do is unroll it and press it into the pan.

In the event you can’t discover the dough sheets, although, don’t stress. You possibly can completely use the common cans of crescent rolls. You’ll simply need to pinch the perforated seams collectively earlier than utilizing them within the recipe.

Making sopapilla cheesecake

Begin by making the cheesecake filling. Utilizing a mixer, beat the cream cheese, 1 cup of the sugar, and the vanilla on medium-high pace till clean. This can take about 3 minutes.

Filling for sopapilla cheesecake mixed in a white bowl.

Now it’s time to assemble. Unroll one of many crescent roll tubes and use your palms to unfold it into the underside of a grease 9×13-inch pan. 

If you’re utilizing the crescent rolls as an alternative of the dough sheets, now’s once you’ll pinch the perforated seams collectively.

Unfold the filling on high of the dough, then high with the second tube of dough in the identical means.

In a medium bowl, use a fork to combine collectively the softened butter, the remainder of the sugar, and the cinnamon. Dot this combination all around the high of the cheesecake. Don’t fear about spreading it out; it’ll soften within the oven and unfold excessive by itself.

Bake for 35-40 minutes; you need the highest crust to be puffed and golden brown.

When you take away the sopapilla cheesecake from the oven, drizzle it with the honey. Let it cool within the pan for about 2 hours earlier than serving.

You possibly can serve this cheesecake at room temperature or chilled. It’s as much as you!

Baked sopapilla cheesecake cooling on a wire rack.


Retailer the sopapilla cheesecake within the fridge, coated, for as much as 3 days.

In the event you’d prefer to freeze leftovers, you may. Place sliced bars on a parchment-lined baking sheet and place your complete sheet within the freezer for 1-2 hours.

As soon as the cheesecake bars are frozen via, retailer them in an hermetic container within the freezer for as much as a month. Allow them to thaw within the fridge in a single day.

Cake server lifting up a slice of sopapilla cheesecake from a pan.

Recipe FAQs

Assist! I forgot to set my cream cheese out forward of time to melt. What do I do?

Don’t panic! You possibly can pace issues up by cubing your cream cheese or utilizing the microwave. I cowl each of those strategies in my submit on methods to soften cream cheese.

Ought to I take advantage of salted or unsalted butter on this recipe?

Truthfully, it actually doesn’t matter. I’ve used each and it has come out scrumptious each methods, so use no matter you occur to have readily available!

Can I make this sopapilla cheesecake forward of time?

Sure! You possibly can serve this sopapilla cheesecake chilled or at room temperature, so you may make it the day earlier than you intend to serve it and retailer it within the fridge till you’re able to eat.

If you would like, merely let the cheesecake come to room temperature earlier than serving, or serve it straight from the fridge. 

Honey being drizzled over the top of two stacked slices of sopapilla cheesecake on a white plate.
Honey being drizzled over two slices of sopapilla cheesecake.
  • Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.

  • Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat the cream cheese, 1 cup of sugar and vanilla on medium-high pace till clean; about 3 minutes.

  • Unroll crescent roll dough, and use clear palms to unfold the dough evenly into the underside of the ready baking pan. If utilizing crescent rolls, gently pinch the perforated seams collectively to create a sheet of crescent roll dough.

  • Evenly unfold the cream cheese combination on high. Repeat the method with the remaining can of dough and place the dough sheet on high of the cream cheese layer.

  • In a medium bowl, use a fork to mix the butter, remaining 3/4 cup sugar and cinnamon till completely mixed. Evenly dot the combination onto the crescent roll dough.

  • Bake in preheated oven for about 35-40 minutes, or till the crescent roll dough has puffed and turned golden brown.

  • Take away from the oven and drizzle with honey. Cool fully within the pan for about 2 hours earlier than chopping into 12 squares. Serve at room temperature or chilled. Refrigerate any leftovers for as much as 3 days.

Energy: 462kcal | Carbohydrates: 51g | Protein: 4g | Fats: 29g | Saturated Fats: 16g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 59mg | Sodium: 477mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 745IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 1mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are supplied as a courtesy; please bear in mind that there could also be some discrepancies.
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