This sopapilla cheesecake recipe is literally layered with deliciousness. From the fluffy crescent dough to the creamy cheesecake filling and cinnamon sugar topping, it's impossible not to love this dessert. Plus, it's so easy to make in just over 30 minutes!
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The Best Sopapilla Cheesecake
If you've ever had a sopapilla before, then you know they're one of the best desserts ever. That is until you try these sopapilla cheesecake bars!
Not only are they loaded with the same sweet cinnamon sugar flavors as traditional sopapilla, but they're made so much better by being layered between the fluffy crescent dough and a decadent cream cheese filling with an addictive cinnamon sugar crust.
Gah, it's just so good, and this honestly might be the best cheesecake recipe you'll ever have!
Now, the best part about this sopapilla cheesecake recipe is how easy it is to make. Usually, cheesecake recipes can be kind of intimidating, but this one is a total game-changer. All you have to do is layer the crescent dough with the sweetened cream cheese, then top the whole thing with your cinnamon sugar. Then the oven does the hard work for you!
Honestly, it might be as easy to make as my Philadelphia no bake cheesecake, and that's really saying something.
The ingredient list for these sopapilla cheesecake bars is beyond simple. In fact, you probably have most, if not all, of them on hand already!
Check out everything you'll need to make this easy recipe:
- 2 8oz. packages of crescent rolls
- 16oz. cream cheese
- 1 ½ cups sugar, divided
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoon butter, melted
Pretty simple, right?!
By the way, if you're looking for more easy dessert recipes using cinnamon sugar, then look no further than these churro cheesecake bars or this cinnamon roll casserole. They're two of my favorite recipes when I'm craving cinnamon and sugar.
HOW TO MAKE SOPAPILLA CHEESECAKE
Now let's go over the steps to make sopapilla cheesecake bars!
Trust me when I say this is way easier than any other cheesecake recipe you've ever tried making. Everything comes together in a few simple steps, and I guarantee it'll turn out perfect on your very first try!
So, with that said, let's stop wasting time and get baking!
STEP 1: PREP WORK
First things first, you'll want to preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with cooking spray.
Then, you can unroll the crescent roll dough over the top of the prepared baking dish and pinch the perforations on the crescent rolls with your fingers to seal the seams together.
STEP 2: BUILD THE CHEESECAKE LAYERS
Now you're going to work on the cream cheese layer. To do this, grab a bowl and beat the cream cheese with half of the sugar and vanilla extract. Then, you'll want to spread the cream cheese mixture over the crescent roll dough.
Once you've spread the cream cheese mixture evenly over the dough, you can add the second crescent dough over the cream cheese. After that, pinch the perforations to seal the seams together.
STEP 3: ADD THE CINNAMON SUGAR TOPPING AND BAKE
Up next, you'll want to brush melted butter over the top of the dough. Then you can mix the remaining sugar and cinnamon together in a bowl.
Now sprinkle the cinnamon sugar mixture evenly over the melted butter on the dough and bake the cheesecake for 25-30 minutes or until the top is nicely golden brown.
STEP 4: COOL AND SERVE
As soon as the cheesecake is done cooking, you'll want to remove it from the oven and allow it to cool completely.
Then finally, slice the sopapilla cheesecake into squares and enjoy!
HOW TO STORE SOPAPILLA CHEESECAKE
This recipe for sopapilla cheesecake makes 12 servings, depending on the size you cut the squares. So it's the perfect dessert recipe for a family get-together or if you're hosting.
And in the event you end up with leftovers, they taste great the next day! You can store leftover cheesecake in an airtight container in the fridge for about 1 week.
If you want your leftover cheesecake to last longer, you can freeze sopapilla cheesecake in an airtight container for up to 3 months. Then, just let the churro cheesecake thaw overnight in the fridge before serving.
FAQS ABOUT THIS SOPAPILLA CHEESECAKE RECIPE
WHAT IS SOPAPILLA CHEESECAKE MADE OF?
Sopapilla cheesecake is made of layers of crescent dough that are typically used to make crescent rolls, a sweetened cream cheese mixture, and a buttery cinnamon sugar crust.
WHAT COUNTRY IS SOPAPILLA CHEESECAKE FROM?
Sopapillas are said to have originated in Albuquerque, New Mexico. The exact origin of the sopapilla cheesecake is a bit unknown since they were traditionally enjoyed as a puff pastry in Hispanic culture long before they were turned into a cheesecake.
IS SOPAPILLA A MEXICAN DESSERT?
Yes, sopapillas are a traditional Mexican dessert made of puff pastry stuffed with cream cheese, then fried and coated in cinnamon sugar and sometimes covered in honey or maple syrup.
WHAT DO SOPAPILLAS TASTE LIKE?
Sopapillas taste like a cross between cheesecake and elephant ears. They're golden brown and crisp on the outside with a sweet cinnamon sugar coating. Once you take a bite, that fried dough exterior reveals a sweet and flavorful cream cheese filling. In my opinion, they're one of the best desserts around!
WRAPPING IT UP
Well, that's how to make sopapilla cheesecake!
This easy sopapilla cheesecake recipe is not only insanely delicious, but it also couldn't be simpler to make. So whenever you need a dessert that you can whip up on short notice that is still sure to impress everyone, you have to make this recipe.
I make this for family get-togethers all the time, and my nieces love it as much as my parents, so it's really guaranteed to be a hit with anyone you share it with too!
Anyway, I hope you enjoy this sopapilla cheesecake recipe as much as I do.
And, as always, if you give it a try, then be sure to leave a comment below and let me know how it went!
More Dessert Recipes
If you enjoyed this recipe for sopapilla cheesecake, we have plenty more easy desserts on the blog you can try out next!
Here are some of our favorites:
- Ricotta pie
- Cherry cheesecake
- Philadelphia cheesecake
- No bake Oreo pie
- No bake cheesecake bites
- No bake cheesecake with Cool Whip
- Rice pudding with condensed milk
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
- Unroll and place one crescent roll into the baking dish, pinching to seal the perforations.
- In a bowl, beat cream cheese with half the sugar and vanilla extract.
- Spread the cream cheese over the crescent roll dough.
- Place the second piece of the crescent roll dough over the cream cheese and pinch to seal the perforation.
- Pour or brush melted butter on top of the dough.
- In a bowl, combine the remaining sugar and cinnamon. Sprinkle it over the dough.
- Bake the cheesecake for 25-30 minutes.
- Cool the cake completely before slicing and serving.
Serving Size:1 cheesecake bar
Amount Per Serving: Calories: 314Total Fat: 19gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 33gFiber: 0gSugar: 0gProtein: 3g