Sopapilla Cheesecake is layers of cream cheese and crescent dough
topped with a cinnamon sugar layer and baked to perfection.
Watch the video for the Sopapilla Cheesecake!
Sopapilla Cheesecake is inspired by the Mexican pastry Sopapillas. Aside from regular cheesecake, this is now one of my favorite ways to enjoy cheesecake.
Aside from regular cheesecake, this is now one of my favorite ways to enjoy it and it's even easier to make that regular cheesecake.
This dessert looks simple, but it is actually very delicious! You can never go wrong with cheesecake!
Typically with Sopaillas, a drizzle of honey is a delicious addition; however, it is not needed with the balance of flavors with this Sopapilla Cheesecake.
So let's get into this recipe so I can show you how it's done!
More recipes ---> If you're looking for more cheesecake inspiration check out our recipes for Lemon Lime No Bake Cheesecake, Homemade Cheesecake, Pecan Pie Cheesecake, Red Velvet Cheesecake Bars
Ingredients needed to make the cheesecake:
- Crescent rolls
- Cream cheese - room temperature
- Vanilla
- Unsalted butter- melted
- Cinnamon
- Granulated sugar
Steps to make the cheesecake:
Heat your oven to 350°F.
Open one can of crescent dough, unroll it and place it in the bottom of a 9 x 13 inch (ungreased) glass baking dish.
Gently stretch the dough to cover the bottom of the dish. Using your fingers, pinch the perforations together until they are sealed.
Using a hand or stand mixer, add the cream cheese and vanilla and mix until smooth. Next, using a rubber spatula or spoon, spread the cream cheese mixture over the dough in the baking dish.
(Tip: You could instead choose to add ½ c to a cup of the sugar here and use the remainder for the topping).
Unroll the second can of dough and pinch the perforations until they are sealed. Gently place the dough on top of the layer of the cream cheese layer.
Pour the melted butter evenly over the top of the dough. Mix the sugar and cinnamon together. Then sprinkle the cinnamon sugar mixture evenly over the butter.
Bake for 25-30 minutes or until the edges of the dough of browned. Remove from the oven and allow to cool before serving.
Helpful Baking Tools
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Measuring Cups
- Measuring Spoons
Frequently asked questions:
Once the cheesecake has cooled, store it in an airtight container in the refrigerator.
Prepare your individual slice and place it in the microwave for about 30 seconds.
For about three days.
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Ingredients
- 2 cans of crescent rolls
- 8 ounces of cream cheese - room temperature
- 1 teaspoon vanilla
- ½ c (1 stick) of unsalted butter- melted
- 2 tbsps cinnamon
- 1 ½ c granulated sugar
Instructions
- Heat your oven to 350°F.
- Open one can of crescent dough, unroll and place it in the bottom of a 9 x 13 inch (ungreased) glass baking dish.
- Gently stretch the dough to cover the bottom of the dish.
- Using your fingers, pinch the perforations together until they are sealed.
- Using a hand or stand mixer, add the cream cheese and vanilla and mix until smooth.
- Next, using a rubber spatula or spoon, spread the cream cheese mixture over the dough in the baking dish.
- Unroll the second can of dough and pinch the perforations until they are sealed.
- Gently place the dough on top of the layer of the cream cheese layer.
- Pour the melted butter evenly over the top of the dough.
- Mix the sugar and cinnamon together. Then sprinkle the cinnamon sugar mixture evenly over the butter.
- Bake 25-30 minutes or until the edges of the dough of browned.
- Remove from the oven and allow to cool before serving.
hris payroll says
nice we love this cake, cheese combined with crispy butter
Whip it like Butter says
Yeess so delicious! Thank you!