Best Sopapilla Cheesecake

delicious baked cheesecake
Delicious baked cheesecake
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Ingredients

For the filling
4 (8 oz each) packages Cream Cheese softened
1 cup Sugar white granulated
1 Eggs room temperature
1 tsp Vanilla extract
1 tsp Cinnamon ground
¼ cup All-purpose flour optional
2 (8 oz) cans Crescent rolls refrigerated
For the butter mixture
1 cup Sugar white sugar or light brown sugar
1 tablespoon Cinnamon ground
½ cup Unsalted butter melted and cooled to room temperature
For the garnish
¼ cup Honey optional

Nutritional information

510
Calories
46g
Carbohydrates
5g
Protein
34g
Fat
116mg
Cholesterol
285mg
Sodium
Ingredients
  • For the filling

  • For the butter mixture

  • For the garnish

Best Sopapilla Cheesecake

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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:

Ingridiens for Best Sopapilla Cheesecake

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.

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!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(4.8)
Total Reviews: 21
Raylynn Hoffstadt

Fell apart instantly like slime what the hell did i do wrong?!

Arlene Dropp

Easily one of my favorite desserts of all time thank you so much for sharing it with us!

Jazlynn Mhoon

Amazing loved every bite it was sooo tasty.

Aryanna Simonton

Instead of honey garnish I used caramel drizzle.

Sailor Mahaffie

Mexican desserts are the bomb they always have such a unique taste.

Jovie Kerkemeyer

Took me some time to perfect this but when I did it was ultra satisfying!

Kynlee Glatter

Would recommend adding a little less cinnamon if you're makinga small one like myself.

Cara Plescia

WHOOPS accidently used salted butter but put it in the oven...i hope it won't change much cause it smells delish.

Sofie Schutzenhofer

Never going to say never to any mexican desserts or foods this was handsdown the best cheesecake i've had since i last visited my grandmas..

Kinslee Wallenberg

Didn't think It would be so easy to make haha glad it was though cause now i can make it again and again.

Sky Grothaus

Becareful when adding the vanilla extract too much can ruin the taste people! Other than that it's a brilliant recipe.

sloanderico

Came from the hibiscus shortbread cookies, stayed for the delicious looking cake.

Armani Stilwill

I have a huge sweettooth so this was like a dream come true for me.

Elianna Gehlen

I'll stick with the cherry cheesecake minis, much easier.

Noa Einerson

Takes quite a while to make this but I guess it's alright if you have the time and patiences.

Arely Baab

My husband and kids are literally hovering in the air around the oven as this cooks hahahah.

Rory Getsinger

I added some nuts to mine too and a bit of berries to make it juicier.

Gretchen Takaki

Well its good but kinda looks like chicken so the appearance needs to be worked on.

Shannon Crosta

Affordable and delicious going to make this sopapilla cheesecake more than once in a week lol.

Emilee Didio

Too hard to make mine looked nothing like the picture luckily it tasted good but i hated the appearance :(

Athina

Amazing cheesecake! Thanks for sharing recipe!

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