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 |
2 | Prepare the crust | 2 |
3 | Make cream cheese filling | 3 |
4 | Add cinnamon, vanilla and egg | 3 |
5 | Add cream cheese filling | 3 |
6 | Place a layer of dough on top | 1 |
7 | Make butter mixture | 2 |
8 | Bake | 40 |
9 | Cool and chill | 3h |
10 | Serve | 1 |