Looking for a show-stopping dessert that combines creamy cheesecake with crispy cinnamon-sugar pastry? This Sopapilla Cheesecake recipe brings together the best of both worlds - the rich, velvety texture of classic cheesecake and the warm, cinnamon-dusted crunch of traditional Mexican sopapillas. Whether you're hosting a Tex-Mex dinner party or just craving something sweet and unique, this dessert is guaranteed to impress.
What Makes This Sopapilla Cheesecake Special?
This Mexican-inspired dessert takes the beloved sopapilla - a traditional puffy fried pastry - and transforms it into a crowd-pleasing cheesecake bar. The genius combination features layers of flaky crescent dough filled with a smooth cream cheese mixture, all topped with a heavenly cinnamon-sugar coating. It's the perfect balance of textures and flavors that will have everyone asking for seconds.
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Ingredients
For the Base and Top Layer:
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Equipment
- 9x13 inch baking pan
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Pastry brush (for butter)
Instructions
- Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a small bowl, mix ½ cup sugar with 2 teaspoons cinnamon. Set aside.
- Creating the Base Layer
- Unroll one can of crescent dough and press it into the bottom of your prepared pan. Seal any perforations to create a solid base.
- Brush the dough lightly with melted butter and sprinkle with a thin layer of the cinnamon-sugar mixture.
- Making the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
- Add 1 cup sugar and continue beating until well combined.
- Mix in the vanilla extract and salt until the filling is completely smooth and free of lumps.
- Spread the cream cheese mixture evenly over the bottom layer of dough.
- Adding the Top Layer
- Carefully unroll the second can of crescent dough and place it over the cream cheese layer.
- Brush the top generously with remaining melted butter.
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
- Baking and Cooling
- Bake for 30-35 minutes, or until the top is golden brown and slightly puffy.
- Allow to cool completely at room temperature (about 30 minutes).
- Refrigerate for at least 1 hour before serving.
Variations
- Keto Sopapilla Cheesecake
Replace the crescent dough with a low-carb pastry dough and use a sugar substitute like monk fruit sweetener or erythritol. - Fruit-Topped Sopapilla Cheesecake
Add a layer of fresh berries or peach slices before serving for extra flavor and visual appeal. - Pumpkin Sopapilla Cheesecake
Mix 1 cup of pumpkin puree and pumpkin pie spice into the cream cheese filling for a fall-inspired variation.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Can be frozen for up to 3 months. Wrap tightly in plastic wrap and aluminum foil.
- Thawing: Thaw overnight in the refrigerator before serving.
Top Tip
- Bring all refrigerated ingredients to room temperature before starting. This ensures a smooth, lump-free cheesecake filling.
- Press the crescent dough seams together well to prevent filling from leaking through.
- Don't overbake - the top should be golden brown but not dark brown.
- For clean cuts, refrigerate the cheesecake completely and use a sharp knife dipped in hot water between cuts.
FAQ
Why are my sopapillas not fluffy?
Oil temperature too low or dough rolled too thin. Keep oil at 375°F and dough at ¼ inch thick.
Is Sopapilla Cheesecake Spanish or Mexican?
Mexican-American, originating in New Mexico. The word has Spanish roots meaning "little soups."
Why do you put eggs in cheesecake?
Eggs provide structure, richness, and help bind ingredients. They're crucial for that classic cheesecake texture.
Are beignets and sopapillas the same thing?
No. Beignets are French-style square doughnuts, while sopapillas are Mexican-style pillowy fried pastries.
This Sopapilla Cheesecake recipe perfectly bridges the gap between traditional Mexican desserts and classic cheesecake. It's an ideal choice for potlucks, holiday gatherings, or any occasion that calls for a unique and delicious dessert. The combination of flaky pastry, creamy cheesecake filling, and warm cinnamon-sugar topping creates an irresistible treat that's sure to become a family favorite.
Give this recipe a try and share your experience in the comments below. Don't forget to save this recipe for your next gathering - it's guaranteed to be a hit!
Check out our Classic Cinnamon Cookies Recipe for more cinnamon desserts prep ideas.
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Sopapilla Cheesecake Recipe
Equipment
- 9x13 inch baking pan
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Pastry brush (for butter)
Ingredients
For the Base and Top Layer:
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a small bowl, mix ½ cup sugar with 2 teaspoons cinnamon. Set aside.
Creating the Base Layer
- Unroll one can of crescent dough and press it into the bottom of your prepared pan. Seal any perforations to create a solid base.
- Brush the dough lightly with melted butter and sprinkle with a thin layer of the cinnamon-sugar mixture.
Making the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
- Mix in the vanilla extract and salt until the filling is completely smooth and free of lumps.
- Spread the cream cheese mixture evenly over the bottom layer of dough.
Adding the Top Layer
- Carefully unroll the second can of crescent dough and place it over the cream cheese layer.
- Brush the top generously with remaining melted butter.
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Baking and Cooling
- Bake for 30-35 minutes, or until the top is golden brown and slightly puffy.
- Allow to cool completely at room temperature (about 30 minutes).
- Refrigerate for at least 1 hour before serving.
Notes
- Bring all refrigerated ingredients to room temperature before starting. This ensures a smooth, lump-free cheesecake filling.
- Press the crescent dough seams together well to prevent filling from leaking through.
- Don't overbake - the top should be golden brown but not dark brown.
- For clean cuts, refrigerate the cheesecake completely and use a sharp knife dipped in hot water between cuts.
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