Are you on the hunt for a dessert that’s not just delicious but also a total show-stopper? Look no further because this Sopapilla Cheesecake recipe is here to steal the spotlight! Imagine the creamy, velvety texture of classic cheesecake paired with the crispy, cinnamon-sugar goodness of traditional Mexican sopapillas – it’s a match made in dessert heaven. Perfect for a Tex-Mex dinner party, a cozy family gathering, or even when you’re just treating yourself to something special, this dessert is guaranteed to wow everyone at the table. It’s sweet, unique, and bursting with flavor in every bite – a true celebration of taste and texture!
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.
- Step 1 :Preparation
Preheat oven to 350°F, grease a 9x13 pan, and mix cinnamon-sugar.
- Step 2 : Creating the Base Layer
Press crescent dough into the pan, brush with butter, and sprinkle cinnamon-sugar.
- Step 3 : Making the Cheesecake Filling
Beat cream cheese, sugar, vanilla, and salt until smooth; spread over dough.
- Stepe 4 : Adding the Top Layer
Cover with the second crescent dough, brush with butter, and sprinkle cinnamon-sugar.
- Step 5 : Baking and Cooling
Bake until golden, cool at room temperature, then chill for 1 hour.
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?
If your dough isn’t puffing up as expected, the oil temperature might be too low, or the dough could be rolled too thin. For the best results, keep the oil at a steady 375°F (190°C) and ensure your dough is about ¼ inch thick. This will help create the signature airy, pillowy texture that makes sopapilla cheesecake so delicious.
Is Sopapilla Cheesecake Spanish or Mexican?
Sopapilla cheesecake is a fusion dessert inspired by Mexican-American cuisine, with roots tracing back to New Mexico. The term "sopapilla" has Spanish origins, meaning "little soups," which originally described the airy pockets that form when the dough is fried. The cheesecake variation blends this traditional pastry with a rich, creamy filling for a delicious twist.
Why do you put eggs in cheesecake?
Eggs play a crucial role in sopapilla cheesecake by providing structure, richness, and helping to bind the ingredients together. They contribute to the classic creamy texture of the cheesecake layer while ensuring the filling sets properly when baked. Without eggs, the filling may be too soft and not hold its shape as well.
Are beignets and sopapillas the same thing?
No, beignets and sopapillas are different pastries, though they share some similarities. Beignets are French-style square doughnuts, typically made from a yeast-based dough and dusted with powdered sugar. Sopapillas, on the other hand, are Mexican-style fried pastries, known for their puffy, hollow centers. When used in sopapilla cheesecake, they create a flaky, buttery crust that pairs perfectly with the creamy filling.
Your New Favorite Dessert: Sopapilla Cheesecake!
This Sopapilla Cheesecake recipe perfectly blends the traditional flavors of Mexican desserts with the creamy richness of classic cheesecake. Whether you're preparing for a potluck, holiday gathering, or simply treating your loved ones, this dessert is sure to impress. With its flaky pastry layers, velvety cheesecake filling, and the irresistible crunch of cinnamon-sugar topping, every bite is a delightful mix of textures and flavors that will quickly become a family favorite.
Give this recipe a try and let me know how it turns out in the comments below—I’d love to hear about your experience! Be sure to save this recipe for your next big event or anytime you're craving something truly unique and delicious.
Looking for more cinnamon-filled inspiration? Check out our Classic Cinnamon Cookies Recipe for another easy and flavorful dessert idea! And if you're in the mood for something rich and indulgent, don't miss our Cream Cheese Brownies Recipe for the perfect chocolatey
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Pairing
These are my favorite dishes to serve with Sopapilla Cheesecake Recipe :
Sopapilla Cheesecake Recipe
Equipment
- 1 9x13 inch baking pan
- 1 Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- 1 Spatula
- 1 Pastry brush (for butter)
Ingredients
For the Base and Top Layer:
- 8 oz 2 cans refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup ½ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Cheesecake Filling:
- 8 oz 2 packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup granulated sugar
- 2 tablespoon 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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