For the filling
- 4 (8 oz each) packages Cream Cheesesoftened
- 1 cup Sugarwhite granulated
- 1 Eggsroom temperature
- 1 tsp Vanilla extract
- 1 tsp Cinnamonground
- ¼ cup All-purpose flouroptional
- 2 (8 oz) cans Crescent rollsrefrigerated
For the butter mixture
- 1 cup Sugarwhite sugar or light brown sugar
- 1 tablespoon Cinnamonground
- ½ cup Unsalted buttermelted and cooled to room temperature
For the garnish
- ¼ cup Honeyoptional
Best Sopapilla Cheesecake
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:
Steps to make Best Sopapilla Cheesecake
1 | Heat the oven and prepare a baking dish | 5 |
Preheat the oven to 350 °F degrees. Lightly grease a 9 x 13 inch baking pan with cooking spray. Set aside. | ||
2 | Prepare the crust | 2 |
Unroll one can of the crescent roll. Press it into the bottom of the baking pan and push seams together. | ||
3 | Make cream cheese filling | 3 |
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. | ||
4 | Add cinnamon, vanilla and egg | 3 |
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. | ||
5 | Add cream cheese filling | 3 |
Spoon the cream cheese filling onto the dough in the baking pan and spread into an even layer. | ||
6 | Place a layer of dough on top | 1 |
Unroll the second can of crescent roll dough. Press the seams together and place the dough sheet on top of the cheesecake filling. | ||
7 | Make butter mixture | 2 |
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. | ||
8 | Bake | 40 |
Bake the cheesecake for 30-40 minutes, until the dough has puffed up and turned a golden brown color. | ||
9 | Cool and chill | 3h |
Leave to cool completely in the baking pan. Transfer to the refrigerator for a minimum of 3 hours. | ||
10 | Serve | 1 |
Serve drizzled with honey. | ||
