Sopapilla Cheesecake Recipe is a very simple and delicious made with a thick layer of cheesecake, in between the crescent dough and topped with a cinnamon mixture.
Cheesecake recipes are very popular on the blog, being that cheesecake is my favorite dessert. You should also try these Pumpkin Cheesecake Bars, and the Cheesecake Factory Original Cheesecake copycat recipe.
Easy Sopapilla Cheesecake Recipe
If I would have to choose a dessert to eat for the rest of my life, I would have a hard time choosing between cheesecake and ice cream. I probably make cheesecake every week, and I love the creamy texture and sweet taste, it’s just the perfect combo for me. This Sopapilla Cheesecake is a new favorite around here. A creamy layer of cheesecake is baked between crescent dough that has been 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, or snickerdoodles, or anything with cinnamon, this recipe is a must-try!
Usually, this recipe is made with 2 packages of cream cheese, which you can do as well, but since I am a cheesecake fanatic, I firmly believe that more is better. I used 4 cream cheese packages, for a thick and creamy cheesecake layer.
I mean, this combo is the bomb, a sweet and cinnamony cheesecake layer, baked between pillowy crescent dough! The best part? A cinnamon brown sugar butter mixture is poured on top, so every bite you take is filled with a cinnamon flavor that is hard to resist and will remind you of Sopapillas.
What are Sapopillas?
A sopapilla is a crispy, deep-fried pastry, rolled in cinnamon and sugar, that is very common in Hispanic cuisine. It is often served covered with honey or syrup.
What do you need to make Sapopilla Cheesecake?
- Cream Cheese – make sure your cream cheese is at room temperature. I like to use four packages for a thicker cheesecake layer, but you can also use two only.
- Egg and White Sugar – make sure the egg is at room temperature
- Brown Sugar – I prefer to use brown sugar for the cinnamon butter mixture, the flavor is deeper and so much better.
- Cinnamon – I like to add a pinch to the cheesecake batter as well.
- Vanilla Extract
- Crescent Rolls
- 9×13 baking dish – I have this one and I love it.
Adding flour or cornstarch to a cheesecake:
Usually, the flour and/or the cornstarch are added to the cheesecake batter to avoid cracks. About 1/3 cup of flour and/or 1 tablespoon to1/4 cup of cornstarch is added to the batter with the sugar.
I also like ho the addition improves the texture of the cheesecake, making it a bit firmer. I personally dislike the cheesecakes are so creamy, that they melt, or don’t hold their shape well. You can add flour or cornstarch to this recipe or skip it, it’s up to you.
Looking for more Cheesecake Recipes? Check these out:
- Cheesecake Factory Original Cheesecake Copycat Recipe
- Cheesecake Brownie Bars
- No Bake Samoa Cheesecake
- No Bake Chocolate Peanut Butter Cheesecake
- Chocolate Hazelnut Cheesecake Bars
Prep time: 10 minutes Cook time: 40 minutes Total time: 50 mins
- 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
- 1 cup white sugar or light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter (melted and cooled to room temperature)
- 1/4 cup honey (optional)
- 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 9x13 inch rectangle before adding it to the pan.
In a medium bowl, beat together cream cheese and white sugar 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, mix until blended. Add flour if you are looking for a denser texture. This cheesecake is very creamy.
- Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.
- Unroll remaining can of crescent roll dough, layer it on top of the cheesecake layer, try pressing seams together before adding it to the pan, or use a rolling pin to shape it into 9x13 inch rectangle before adding it to the pan.
- 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 peak 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.