Sopapilla Cheesecake Recipe
If you’re searching for a dessert that wows every crowd, is incredibly easy to whip up, and tastes like the glorious meeting point between cheesecake and cinnamon-sugar pastry, this Sopapilla Cheesecake Recipe is truly a showstopper. With its buttery layers of crescent dough cuddling a sweet, creamy cheese filling and golden cinnamon top, this is the kind of treat no one can resist—perfect for potlucks, fiestas, or that moment you just want something sinfully delicious with your coffee.
Ingredients You’ll Need
What makes this Sopapilla Cheesecake Recipe so magical is its simplicity! Each ingredient brings a little something special to the table—fluffy dough, tangy cream cheese, warm vanilla, and that iconic cinnamon sugar crunch. Here’s what you need and why each one matters.
- Refrigerated crescent roll dough (2 cans, 8 oz each): These form the pillowy base and golden lid, capturing all the luscious goodness inside.
- Cream cheese (2 packages, 8 oz each, softened): The creamy heart of the dessert, giving it that classic cheesecake vibe.
- Granulated sugar (1 cup for filling, 1/4 cup for topping): Sweetens the filling and caramelizes on top for irresistible crunch.
- Vanilla extract (1 teaspoon): Enhances the flavor of the cream cheese and adds warmth to the overall dish.
- Unsalted butter (1/2 cup, melted): Soaks into the top dough, making every bite extra-rich and decadent.
- Ground cinnamon (1 teaspoon): Brings that unmistakable, cozy spice you remember from classic sopapillas.
How to Make Sopapilla Cheesecake Recipe
Step 1: Prep the Pan and Dough
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish—this makes for easy cleanup and helps every piece come out perfectly golden. Next, unroll the first can of crescent roll dough and press it into the bottom of your dish, pinching seams closed to make a seamless crust.
Step 2: Create the Cream Cheese Filling
Beat together the softened cream cheese, 1 cup of granulated sugar, and vanilla extract with a hand mixer or sturdy spoon. The goal is a velvety, smooth mixture with no lumps—this creamy blend is what sets the Sopapilla Cheesecake Recipe apart from any ordinary bar!
Step 3: Layer and Seal
Spread that dreamy cream cheese filling evenly over the crescent dough layer. Then, unroll your second can of dough and lay it gently over the filling. Don’t worry if it tears a little—just pinch the seams and patch where needed so the luscious filling is neatly tucked in.
Step 4: Add Butter, Cinnamon, and Sugar
Pour the melted butter all over the top dough, letting it soak in every crevice for mega flavor. Next, mix together your 1/4 cup sugar and ground cinnamon, and sprinkle generously across the buttery surface. This is where that signature sopapilla sparkle comes from.
Step 5: Bake to Perfection
Bake for 30 to 35 minutes, until the top is enticingly golden and just slightly puffed. The aroma wafting through your kitchen will be downright irresistible. Let the bars cool for at least 20 minutes—this helps everything set so slicing is a breeze, whether you prefer them warm or chilled.
How to Serve Sopapilla Cheesecake Recipe
Garnishes
A drizzle of honey is the traditional secret weapon here—spoon it over the top when serving for true sopapilla magic! You can also dust with extra cinnamon sugar, top with a dollop of whipped cream, or add a sprinkle of toasted nuts for crunch and flair.
Side Dishes
Serve your Sopapilla Cheesecake Recipe alongside fresh-cut berries or a simple fruit salad for a fresh, tart complement. Add a hot espresso or thick, cinnamon-spiced hot chocolate to create a dessert experience that’ll have everyone coming back for seconds.
Creative Ways to Present
Cut the cheesecake bars into small squares for party-ready bites, or go bold and slice them into large triangles for a more dramatic, angular look. Try layering in mini dessert glasses for a deconstructed, parfait-style treat—or top each square with a scoop of ice cream for a decadent sundae twist.
Make Ahead and Storage
Storing Leftovers
Leftover Sopapilla Cheesecake Recipe keeps beautifully in the fridge for up to 5 days. Store squares in an airtight container so they don’t dry out, and savor every creamy, cinnamon-kissed bite as a sweet snack or after-dinner treat.
Freezing
To freeze, let the bars cool completely, then wrap individual pieces tightly in plastic wrap and place in a freezer-safe container. They’ll stay delicious for up to 2 months. When the urge for something sweet hits, just defrost overnight in the fridge.
Reheating
If you love your Sopapilla Cheesecake Recipe warm and gooey, pop a bar in the microwave for about 10–15 seconds, or heat several in a 300°F oven for 5–10 minutes. This revives the melt-in-your-mouth texture and brings out the cinnamon-sugar aroma all over again.
FAQs
Can I use reduced-fat cream cheese for this recipe?
Absolutely! Reduced-fat cream cheese works just fine and still gives you that creamy filling, though the flavor will be a little lighter. Go for full-fat if you want that extra-rich, decadent texture.
What’s the best way to keep the crescent dough from getting soggy?
Make sure to bake the Sopapilla Cheesecake Recipe until the top is golden and puffed—the heat ensures the dough cooks through and creates that lovely, crisp-yet-chewy texture on every layer.
Can I use puff pastry instead of crescent roll dough?
Puff pastry will give a flakier, crunchier crust if you love that airy bite. It’s a fun twist but does change the texture a bit. Stick with crescent dough if you want the traditional style.
Can I add extra flavors to the cream cheese filling?
Definitely! Try mixing in a little lemon zest, a splash of almond extract, or even a swirl of caramel for your own signature Sopapilla Cheesecake Recipe. It’s a versatile base that loves a little personalization.
Do these bars need to be refrigerated?
Yes, because of the cream cheese filling, keep any leftovers in the refrigerator for food safety and best freshness. They taste great cold, too!
Final Thoughts
If you’ve never tried the magic of a Sopapilla Cheesecake Recipe, you’re in for a memorable treat. With quick prep, crowd-pleasing flavors, and that irresistible cinnamon sugar finish, this sweet creation is bound to become a staple at your gatherings. Give it a try—your friends and family will thank you!
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Sopapilla Cheesecake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful fusion dessert combining the flavors of sopapillas and cheesecake, this Sopapilla Cheesecake Recipe is a crowd-pleaser. Layers of flaky crescent roll dough sandwich a creamy, sweetened cream cheese filling, topped with a buttery cinnamon-sugar glaze.
Ingredients
Crescent Roll Layers:
- 2 cans (8 ounces each) refrigerated crescent roll dough
Cheesecake Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the base: Unroll one can of crescent roll dough and press it into the pan.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth; spread over dough.
- Add top layer: Lay the second can of dough over the filling.
- Add toppings: Pour melted butter over the top layer and sprinkle with cinnamon sugar.
- Bake: Bake for 30-35 minutes until golden and puffed.
- Cool and serve: Cool for 20 minutes before slicing and serving warm or chilled.
Notes
- For an extra twist, drizzle with honey before serving.
- Store in the refrigerator and enjoy cold or slightly reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
