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.
If you're looking for more cheesecake inspiration check out our recipes for Lemon Lime No Bake Cheesecake, Homemade Cheesecake and Pecan Pie Cheesecake, Red Velvet Cheesecake Bars.
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!
Ingredients needed to make the cheesecake:
- 2 cans of crescent rolls
- 2- 8 ounce packages of cream cheese
- 1 teaspoon of vanilla
- ½ c (1 stick) of butter
- 2 tbsps of cinnamon
- 1 ½ c of granulated sugar
Steps to make the cheesecake:
Heat your oven to 350°F.
Open one can of 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 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 cream cheese.
Pour the melted butter evenly over the top of the dough. Mix the sugar and cinnamon together. Then sprinkle the 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.
Helpful Tips:
Once the cheesecake has cooled, store it in an airtight container in the refrigerator.
To reheat the cheesecake, prepare your individual slice and place it in the microwave for about 30 seconds. The cheesecake is just as good for several more 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 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 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 cream cheese.
- Pour the melted butter evenly over the top of the dough.
- Mix the sugar and cinnamon together. Then sprinkle the 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!