Sopapilla Cheesecake brings all the doughy cheesecake dessert recipe dreams come true! If you love cheesecake and bread, then you’ll drool over this easy dessert recipe! It never lasts long at my house and once you read how to make the best Sopapilla Cheesecake recipe, you’ll understand WHY! My easy recipe contains softened cream cheese, granulated sugar, vanilla extract, Pillsbury Crescent Rolls, butter, cinnamon, and optionally, honey. These ingredients combine to make the most droolworthy cheesecake you’ll ever eat! This recipe is a lot like a churro, so if churros and cheesecake are your jam, then your mouth will surely water over this easy dessert! If you like this recipe, then you’ll love my Lemon Cheesecake and Chocolate Cheesecake recipes!
Pet Supplies Best SellersWhat is Sopapilla Cheesecake?
If you’re wondering what a sopapilla cheesecake is, it’s a Mexican cheesecake. According to the Greedy Gourmet’s article, the word “sopapilla” comes from the Mexican term “Xopaipa,” which means “bread soaked in oil.” Typically, a sopapilla cheesecake is made of leavened wheat dough. As soon as the dough rises, it’s rolled out on a sheet where it’s cut into circular, triangular, and or square forms. After this, the shapes are deep fried in oil which causes the sopapilla to puff up.
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Tips & Tricks
Here are some smart tricks that will help your Sopapilla Cheesecake recipe turn out great!
Clothing and Accessories Best Sellers- Make sure to let the cream cheese sit out until it reaches room temperature – about 2 hours. This will help it to bind better with the other ingredients.
- Avoid overmixing the batter; instead, fold it.
- Allow the cheesecake to cool completely for about 2 hours so that it properly solidifies, and the flavors are maximized.
Ingredients in Sopapilla Cheesecake
Cream cheese. Make sure to take the cream cheese out at least two hours before you start baking so that it’s had time to soften to room temperature.
Sugar. Granulated sugar adds sweetness to the cheesecake.
Kitchen and Dining Best SellersVanilla extract. Vanilla extract adds enhances the sweet flavors.
Crescent rolls. If you live here in the States, you can find Pillsbury Crescent Rolls in the refrigerated aisle near the biscuit dough. Outside the U.S., you can try using pre-made refrigerated biscuit dough instead but I have not tried this so I’m unsure how it will turn out.
Butter. Butter in this recipe helps to bind the ingredients, while also offering a creamy, rich, moist flavor. Make sure to use room temperature butter.
Cinnamon. Its bold and sweet flavor gives these bars an enhanced taste.
How to Make the Best Sopapilla Cheesecake
STEP 1: Preheat your oven to 350 degrees F/ 175 degrees C.
STEP 2: Spray a 9×13-inch baking dish with non-stick cooking spray.
STEP 3: In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and the vanilla extract, until smooth.
STEP 4: Unroll the Crescent roll dough. Use a rolling pin to shape each sheet into a 9×13-inch rectangle. You’ll have 2 rectangles with both rolls of dough. See my note under the recipe directions about buying non-perforated Pillsbury Crescent sheets.
Toys and Games Best SellersSTEP 5: Press one of the pieces of dough onto the bottom of your greased baking dish. Evenly spread the cream cheese mixture on top. Top with the other piece of dough.
STEP 6: Mash the remaining 1 cup sugar, all the butter and cinnamon with a fork until well incorporated. If you’re unable to do this with a fork, use your hands. Spread the mixture over the dough.
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STEP 7: Bake in the oven until the dough has puffed and turned golden, about 30-35 minutes.
Jewelry Best SellersSTEP 8: Remove from the oven. Let it cool in the baking dish completely, about 2 hours. Slice into 12 pieces and serve. Store leftovers in an airtight container in the refrigerator.
More Dessert Recipes you’ll Love!
Easy Puff Pastry Churro Sticks
Puff Pastry Chocolate Croissants
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Final Thoughts
Finally, if you make this Sopapilla Cheesecake recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this cheesecake recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Sopapilla Cheesecake
Equipment
- Hand mixer or stand mixer
Ingredients
- 2 8 oz. cream cheese softened to room temperature
- 2 c granulated sugar
- 1 tsp vanilla extract
- 2 8 oz. crescent roll dough
- 8 tbsp butter
- 2 tsp cinnamon
Instructions
- Preheat your oven to 350° F.
- Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and the vanilla extract, until smooth.
- Unroll the Crescent roll dough. Use a rolling pin to shape each sheet into a 9×13-inch rectangle. You’ll have 2 rectangles with both rolls of dough.
- Press one of the pieces of dough onto the bottom of your greased baking dish. Evenly spread the cream cheese mixture on top. Top with the other piece of dough.
- Mash the remaining 1 cup sugar, all the butter and cinnamon with a fork until well incorporated. If you’re unable to do this with a fork, use your hands. Spread the mixture over the dough.
- Bake in the oven until the dough has puffed and turned golden, about 30-35 minutes.
- Remove from the oven. Let it cool in the baking dish completely, about 2 hours. Slice into 12 pieces and serve.
Notes
Nutrition (per serving)
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