This is the Best Sopapilla Cheesecake recipe I have ever come across and I think you will love it too. Sopapillas are pillow-shaped pieces of pastry which are deep fried and delicious! Sopapillas are eaten in the US and many South American countries. Pairing these with a cheesecake filling is nothing short of genius!
To make this easy best sopapilla cheesecake recipe, I start by pressing a crescent roll crust into the bottom of a baking pan. Then I make the filling by beating cream cheese with sugar. I like my cream cheese filling to be thick but if you want to make a thinner cheesecake layer, you reduce the mixture to 2-3 packs of cream cheese. Flour is an optional extra if you like a dense cheesecake filling. Top with a second layer of crescent dough. Brush with melted butter and sprinkle with cinnamon sugar before baking. Serve chilled.
To make my Best Sopapilla Cheesecake, you will need the following ingredients:
Preheat the oven to 350 °F degrees. Lightly grease a 9 x 13 inch baking pan with cooking spray. Set aside.
Unroll one can of the crescent roll. Press it into the bottom of the baking pan and push seams together.
In a large bowl, beat 4 packs of cream cheese with 1 cup of white sugar together using an electric mixer until light and creamy. This should take about 2-3 minutes at medium-high speed.
Add 1 egg and 1 teaspoon each of cinnamon and vanilla to the cream cheese mixture. Stir until fully incorporated. Add ¼ cup of flour if using.
Spoon the cream cheese filling onto the dough in the baking pan and spread into an even layer.
Unroll the second can of crescent roll dough. Press the seams together and place the dough sheet on top of the cheesecake filling.
In a medium bowl, combine 1 cup of sugar with 1 tablespoon of cinnamon. Drizzle ½ a cup of melted butter over the top dough layer. Spread the butter across the dough using a pastry brush. Sprinkle the sugar and cinnamon mixture evenly over the butter.
Bake the cheesecake for 30-40 minutes, until the dough has puffed up and turned a golden brown color.
Leave to cool completely in the baking pan. Transfer to the refrigerator for a minimum of 3 hours.
Serve drizzled with honey.
This Best Sopapilla Cheesecake recipe is so delicious. I love the combination of the crescent dough sopapillas with creamy cheese filling. Please come back to leave a review to tell me what you think if you make this!
Tasty and easy!
This sopapilla cheesecake blew my mind! Made it for our anniversary and my wife loved it! Super easy!
Sopapilla Cheesecake turned out simply great! My kids devoured it at our family gathering.
This sopapilla cheesecake is unreal. My husband and I whipped this up for a game night with friends, and everyone devoured it. The combo of sweet and creamy is just perfect! I can't believe how easy it was to make. It's now a new family fave.
This cheesecake was super easy to make. My husband loved it and we finished it in one night.
Super easy and delicious!
Amazing! Made this for a family get-together and it was a massive hit! Everyone kept asking for the recipe. The combo of the creamy filling and crispy crust is just fire. Gotta try it again soon!
So easy! Absolutely delicious!
OMG, this Best Sopapilla Cheesecake is AMAZING! 🎉 I made it for my friends’ game night and they couldn’t stop raving. The combo of cream cheese and those flaky layers is just pure perfection! So easy too! I’m totally making it again for my next get-together!
This Sopapilla Cheesecake was a hit at our family gathering. It was so easy to make and everyone loved the creamy filling. I will definitely make this again.
Simply mouth watering.
Fell apart instantly like slime what the hell did i do wrong?!
Amazing loved every bite it was sooo tasty.
Instead of honey garnish I used caramel drizzle.
Mexican desserts are the bomb they always have such a unique taste.
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