Sopapilla Cheesecake is a delightful fusion of flavors that captures the essence of traditional Mexican desserts. This easy recipe combines flaky crescent roll layers with a creamy cheesecake filling, topped with a buttery cinnamon-sugar mixture that bakes to golden perfection. It’s the perfect indulgence for any occasion, whether you’re hosting a party or simply satisfying a sweet tooth.
Why You’ll Love This Sopapilla Cheesecake
This Sopapilla Cheesecake is not just a dessert; it’s an experience. Here are some reasons to love it:
- Easy to prepare, making it a fantastic easy sopapilla cheesecake.
- Delicious layers of creamy filling and flaky dough create a perfect texture.
- Versatile enough for parties, family gatherings, or a cozy night in.
- Perfectly sweetened with a delightful cinnamon sugar topping.
- Great for those who enjoy traditional sopapilla flavors.
- It appeals to both cheesecake lovers and dessert enthusiasts alike.
- This recipe can be customized easily with different fillings.
This sopapilla dessert showcases the best of Mexican cuisine, combining flavors and textures that are simply irresistible.
Ingredients for Sopapilla Cheesecake
Gather these items:
- 2 tubes crescent roll dough (8 oz each)
- 32 oz cream cheese (4 blocks), room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
How to Make Sopapilla Cheesecake Step-by-Step
- Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch glass or ceramic baking dish.
- Step 2: Unroll one tube of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- Step 3: In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Add the egg and mix until fully incorporated.
- Step 4: Spread the cream cheese mixture evenly over the dough.
- Step 5: Unroll the second tube of crescent dough and gently place it over the filling.
- Step 6: Brush the top evenly with melted butter.
- Step 7: Mix remaining sugar with cinnamon and sprinkle evenly over the buttered dough.
- Step 8: Bake for 30–35 minutes, until golden brown and set.
- Step 9: Cool to room temperature, then refrigerate for several hours before slicing and serving.
Pro Tips for the Perfect Sopapilla Cheesecake
Keep these in mind:
- Ensure the cream cheese is at room temperature for a creamy texture.
- Don’t skip the refrigeration step; it helps flavors meld and enhances texture.
- For a richer flavor, consider adding a dash of almond extract.
This recipe is a method of baking, perfect for creating that flaky crust and creamy filling.
Best Ways to Serve Sopapilla Cheesecake
Here are a few ideas to elevate your serving:
- Drizzle with honey for a sweet finish.
- Top with fresh berries for a burst of color and flavor.
- Serve warm with a scoop of vanilla ice cream for a decadent treat.
How to Store and Reheat Sopapilla Cheesecake
Store leftovers in an airtight container in the refrigerator. To reheat, simply warm individual slices in the microwave for about 15-20 seconds. This sopapilla cheesecake recipe is great for meal prep, as it can last several days in the fridge.
Frequently Asked Questions About Sopapilla Cheesecake
What is Sopapilla Cheesecake?
Sopapilla Cheesecake is a delightful dessert that combines the flavors of traditional sopapillas with the creaminess of cheesecake. It features flaky layers and a rich filling, topped with cinnamon sugar.
Can I make Sopapilla Cheesecake ahead of time?
Yes! This sopapilla cake can be made a day in advance. Just ensure to store it in the refrigerator until you’re ready to serve.
How do I avoid common mistakes with Sopapilla Cheesecake?
To avoid issues, ensure you seal the seams of the crescent dough properly, and don’t skip the chilling time, which is crucial for the best flavor and texture.
Variations of Sopapilla Cheesecake You Can Try
Explore these creative twists:
- Try adding chocolate chips for a creamy sopapilla cheesecake.
- Incorporate fruit fillings, like cherry or apple, for a refreshing touch.
- Use puff pastry instead of crescent rolls for a flaky alternative.
Whether you’re making it for a special occasion or just a casual dessert night, this sopapilla cheesecake is sure to impress!
Print
Indulgent Sopapilla Cheesecake: 7 Layers of Heaven
- Total Time: 4 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An easy and indulgent sopapilla cheesecake made with flaky crescent roll layers, a creamy cheesecake filling, and a buttery cinnamon-sugar topping baked until golden and irresistible.
Ingredients
- 2 tubes crescent roll dough (8 oz each)
- 32 oz cream cheese (4 blocks), room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch glass or ceramic baking dish.
- Unroll one tube of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second tube of crescent dough and gently place it over the filling.
- Brush the top evenly with melted butter.
- Mix remaining sugar with cinnamon and sprinkle evenly over the buttered dough.
- Bake for 30–35 minutes, until golden brown and set.
- Cool to room temperature, then refrigerate for several hours before slicing and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 23g
- Fat: 38g
- Carbohydrates: 38g
- Protein: 7g
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