Sopapilla Cheesecake has wonderful flavor and texture. A creamy cheesecake filling pairs with a slightly crunchy top from butter and cinnamon. Scroll down for how to make Sopapilla Cheesecake that everyone will rave over!
I am so in love with this Sopapilla Cheesecake recipe I don’t even know where to start.
I’ve been making a version of this Sopapilla Cheesecake for years but with a layer of seedless raspberry jam, less cinnamon and no drizzled honey. It’s so perfectly simple yet such a treat that I can’t help but make it all the time. And, since Cinco de Mayo (also my Mom’s birthday, that lucky lady!) is less than a week away, I decided to tweak the recipe just a bit to transform it into a version of that delicious Latin dessert.
WHAT IS SOPAPILLA?
The Sopapilla dessert that we have in this part of the US is a fried pastry dough that’s sprinkled with cinnamon and sugar. It’s light, airy and puffs slightly in the center. Adding a creamy cheesecake layer turns it into something even more special. I’ve had savory sopapilla, too! Both are delightful dishes. This article has some great information if you’d like to learn more.
This recipe is more like Sopapilla Cheesecake Bars than a traditional cheesecake. You could certainly use a graham cracker crust and bake it in a springform pan if you want something more traditional. I use crescent roll dough for this recipe. It’s easy and fast, plus it’s the closest texture to traditional fried sopapilla that I’ve found.
This Sopapilla Cheesecake may not be as upscale as your typical cheesecake made with a springform pan and looking so perfectly round and smooth, but I promise you that the flavor will knock your socks off.
If you’re throwing a Cinco de Mayo party, Sopapilla Cheesecake Bars are a wonderful choice since it’s also perfect for feeding a crowd. Sometimes I’ll even make two full pans just to be sure I have enough. Or just bring one along if you’re attending a party somewhere else. Sopapilla Cheesecake is perfect for that because it’s best served at room temperature.
- 2 tubes crescent rolls
For the filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup butter, heated until just melted
- 3/4 cup sugar
- 1 teaspoon cinnamon
- Drizzle with honey, if desired.
- Preheat oven to 350F.
- Using a stand mixer, beat together all filling ingredients until smooth.
- Unroll one tube of crescent rolls and place on the bottom of a 13x9 inch baking dish, crimping seams together. Spread cream cheese mixture over crescent roll dough. Unroll second tube of crescent rolls and place over cream cheese, pinching seams together.
- Mix together melted butter, sugar and cinnamon. Pour over crescent rolls in baking dish and gently spread to cover completely.
- Bake for 30 minutes or until browned and cooked through (butter topping should be almost "dry" when done). Remove from oven and allow cheesecake to come to room temperature (if you can wait that long)! Drizzle with honey and serve.
Amount Per Serving:Calories: 269 Saturated Fat: 11g Cholesterol: 57mg Sodium: 330mg Carbohydrates: 18g Sugar: 10g Protein: 3g