Best Sopapilla Cheesecake Recipe
This Sopapilla Cheesecake is a new favorite around here. A creamy layer of cheesecake is baked between crescent dough topped with a melted butter cinnamon sugar mixture! This recipe is so simple and easy that everyone can make it. You don’t have to worry about cracks or other “cheesecake issues”! If you love sopapillas, snickerdoodles, or anything with cinnamon, this recipe is a must-try!
Effortless and elegant desserts are my specialty. As much as I love cooking and baking, I prefer no-fuss recipes that look delectable but are incredibly easy to make. I am especially fond of desserts that can be made in advance, so I have one less thing to worry about when I host a dinner. This cheesecake is ideal after being chilled overnight, like my strawberry poke cake or no-bake Biscoff cheesecake.
Table of contents
The simplicity of this recipe is remarkable; no wonder it quickly became my top choice when making a dessert for church gatherings or potlucks. I only use a handful of easy-to-find ingredients, including crescent rolls, cream cheese, cinnamon, vanilla, eggs, sugar, and butter. The cinnamon sugar and butter layer gives it that incredible sweet, crispy topping. It takes only 10 to 15 minutes to prep this dessert, and baking time is only about 40 minutes, but you must let it chill for at least three hours afterward.
Why you will love this recipe:
- Easy to make: These sopapilla cheesecake bars are an absolute no-fuss, effortless recipe made with simple, accessible ingredients. No special kitchen gadgets are needed, just a few bowls, a pan, and a mixer!
- Make-ahead: This is the perfect make-ahead dessert. Since it needs to be chilled, I like to make it in the evening and serve it the next day.
- Crown-pleasing: The flaky crust, the creamy and decadent cheesecake, and the crispy, buttery cinnamon-sugar topping are a fantastic combination! This is my first choice when making a dessert for a party. Also, I like that I can slice it into small bars and serve it as individual desserts.
- No-cracks: Many people avoid making cheesecake because of the dreaded water bath to prevent cracks. Since this cheesecake is nested between two layers of flaky crescent dough, you don’t have to worry about a water bath or cracks!
What you will need
Usually, this Mexican Cheesecake is made with two packages of cream cheese, which you can also do, but since I am a cheesecake fanatic, I firmly believe that more is better. I used four packages of cream cheese for a thick and creamy cheesecake layer.
For the cheesecake:
- Wet ingredients: I always use full-fat cream cheese for the richest and creamiest cheesecake, a room-temperature egg so it blends easily, vanilla extract, and white granulated sugar.
- Crescent rolls – My favorite is Pillsbury crescent rolls, but you can use any brand you like.
- Dry ingredients: I add a tiny amount of flour to make the cheesecake firmer and richer. I also add a teaspoon of ground cinnamon for extra flavor.
For the topping:
The buttery topping is what makes this cheesecake so fantastic. It’s simple to make: drizzle melted butter on the cheesecake and sprinkle brown sugar and cinnamon.
How to make it
I like to make sure every recipe on my blog is as simple as possible so that it is easy for everyone to recreate. Like most of my recipes, this one doesn’t require a fancy kitchen gadget or incredibly rare ingredients you have to hunt for. This recipe may look and taste like it took all day to make, but you can have this yummy dessert assembled in minutes and serve it after it chills.
Preheat oven: First, I preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
Spread the dough: I unroll one can of crescent rolls and spread it into the bottom of the pan, pressing the seams together.
Beat it: Next, I beat the cream cheese and white sugar for two to three minutes until it is light and creamy.
Blend: I add the egg, vanilla extract, and cinnamon and stir until blended.
Spread: I spread the cheesecake batter evenly onto the dough.
Add the top layer: I nroll the other can of dough and roll it with a rolling pin before laying it on top of the cheesecake layer. I drizzle the melted butter over the dough and gently spread it in an even layer.
Mix the topping: I stir the cinnamon and brown sugar in a medium bowl and sprinkle it on top of the cheesecake.
Bake: I bake the sopapilla cheesecake for 30 to 40 minutes or until the crescent dough is puffy and golden brown. The bottom layer should also be a light golden color.
Cool and cut: Finally, I chill it for at least three hours before serving it with a drizzle of honey.
Expert tip
Getting perfect layers and slices
I love perfectly cut sopapilla bars. To get them, you have to follow a few rules. First, press the bottom layer firmly into the pan to prevent the layers from cracking and completely seal the seams and/or tearings. Apply the same technique to the top layer. Rule number two: Use room-temperature cream cheese for a lump-free, smooth filling. Final rule number three: Cool the cheesecake completely before slicing, use a very sharp knife, and clean it after each slice.
More tips to consider:
- To make placing the dough into the pan easier, roll it out with a rolling pin on parchment paper to remove the seams. Then, flip it over into the pan and peel away the paper.
- You could also use dough or puff pastry sheets to make it even easier.
- If you are ready to make the sopapilla cheesecake but forgot to soften the cream cheese, you can quickly soften it in warm water for 10 to 15 minutes. You can also chop it into cubes and microwave it for five seconds at a time until soft.
- Ensure the egg and butter are also at room temperature for easier mixing.
- Do not use spreadable cream cheese. It has many additives to keep it soft and will not firm up enough for this recipe to work.
Recipe variations and add-ins:
- Thinner cake: If you want a thinner cheesecake layer, use two or three packages of cream cheese instead of four.
- Other flavors: Experiment with flavors. Instead of vanilla extract, try almond or cherry extract.
- Add fruit: Another way to add another layer of flavor is to spread a layer of blueberry, cherry, or strawberry pie filling on top of the cheesecake layer.
- Chocolate: Well, this is a no-brainer. Chocolate chips would make this cheesecake even better.
- Make it crunchy: For a crunchier topping, chop some pecans or walnuts and mix them into the cinnamon sugar topping.
Serving suggestions:
This dessert is best served cold, sliced into bars, and drizzled with honey or caramel sauce. I also like to top the bars with vanilla ice cream and add a dollop of this delicious homemade whipped cream. If you are a fan of the classic Sopapillas, it’s double fun to serve them with this cheesecake.
If you love chocolate, I recommend drizzling chocolate sauce onto the cheesecake bars and serving them with traditional hot chocolate. To elevate this dessert, pair it with Bailey’s Affogato topped with whipped cream and a sprinkle of ground cinnamon.
How to store:
- Refrigerate: Once your leftover sopapilla cheesecake reaches room temperature, put it in the refrigerator. Cover it lightly with plastic wrap or foil, and it will stay fresh for three days.
- Freezing: To freeze, cool it in the fridge for at least 6 hours before wrapping it in plastic and placing it in a freezer bag. It can stay frozen for 90 days.
- Defrost: Let your sopapilla cheesecake thaw overnight in the fridge before serving.
Frequently Asked Questions
A sopapilla is a crispy, deep-fried pastry rolled in cinnamon and sugar. It is very common in Hispanic cuisine, especially in Mexico. It is often served covered with honey or syrup. The most authentic sopapillas are made with all-purpose flour, shortening, baking powder, and salt and are fried into a crispy dough. Then, they are dusted with cinnamon and sugar and drizzled with honey. The inside is hollow, so they are a light and crispy treat similar to a churro, only flatter. Some sopapillas are savory and filled with meat or vegetables.
It is possible that you undercooked your cake. Follow the directions, and check the cheesecake for doneness before removing it from the oven. When it is underbaked, the mixture tightens and squeezes out the liquid. This can also happen if you use low-fat cream cheese. The fat is what makes it creamy. Also, cream cheese that is processed to make it spreadable can become runny when baked.
Usually, I add flour and/or cornstarch to the cheesecake batter to avoid cracks. About 1/3 cup of flour and/or one tablespoon to 1/4 cup of cornstarch are added to the batter with the sugar. I also like that the addition improves the texture of the cheesecake, making it a bit firmer. I personally dislike cheesecakes that are so creamy that they melt or don’t hold their shape well.
Yes, you can use homemade pie dough or puff pastry dough, but remember that crescent dough has a softer texture than pie dough. If you can’t find crescent dough, I recommend puff pastry dough.
More cheesecake recipes:
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Best Sopapilla Cheesecake Recipe
Ingredients
- 4 packages (8 ounces each) cream cheese softened
- 1 cup white granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup flour optional
- 2 8 ounces each cans refrigerated crescent rolls
Butter Mixture:
- 1 cup white sugar or light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter melted and cooled to room temperature
Garnish:
- 1/4 cup honey optional
Instructions
- Preheat oven to 350F degrees.
- Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Set aside.
- Unroll one can of crescent roll dough, layer it onto the bottom of the pan, pressing seams together, or use a rolling pin to shape it into a 9×13-inch rectangle before adding it to the pan.
- In a medium bowl, beat cream cheese and white sugar together until light and creamy, about 2-3 minutes on medium-high speed. Stop to scrape the sides and bottom of the bowl. NOTE: if you want to make a thinner cheesecake layer, you can use only 2-3 packages of cream cheese; I prefer it on the thicker side.
- Add cinnamon, vanilla, and egg, mixing until blended. Add flour if you want a denser texture. This cheesecake is very creamy.
- Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.
- Unroll the remaining can of crescent roll dough and layer it on top of the cheesecake layer. Try pressing the seams together before adding it to the pan, or use a rolling pin to shape it into a 9×13-inch rectangle before adding it to the pan.
Butter Mixture:
- Mix brown sugar and cinnamon in a medium bowl. Set aside.
- Drizzle the top crescent dough layer with the melted butter. Distribute evenly.
- Sprinkle over the sugar and cinnamon mixture.
- Bake uncovered in the preheated oven for 30-40 minutes until the crescent dough has puffed and turned golden brown. If you peek at the bottom layer, it should be a light golden color.
- Cool completely in the pan before transferring to the refrigerator for at least 3 hours.
- Cut into squares and serve drizzled with honey.
Video
Notes
Getting perfect layers and slices
I love perfectly cut sopapilla bars. To get them, you have to follow a few rules. First, press the bottom layer firmly into the pan to prevent the layers from cracking and completely seal the seams and/or tearings. Apply the same technique to the top layer. Rule number two: Use room-temperature cream cheese for a lump-free, smooth filling. Final rule number three: Cool the cheesecake completely before slicing, use a very sharp knife, and clean it after each slice.More tips to consider:
- To make placing the dough into the pan easier, roll it out with a rolling pin on parchment paper to remove the seams. Then, flip it over into the pan and peel away the paper.
- You could also use dough or puff pastry sheets to make it even easier.
- If you are ready to make the sopapilla cheesecake but forgot to soften the cream cheese, you can quickly soften it in warm water for 10 to 15 minutes. You can also chop it into cubes and microwave it for five seconds at a time until soft.
- Ensure the egg and butter are also at room temperature for easier mixing.
- Do not use spreadable cream cheese. It has many additives to keep it soft and will not firm up enough for this recipe to work.