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Sopapilla Cheesecake Recipe


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5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 4 hours 52 minutes
  • Yield: 12 squares
  • Diet: Vegetarian

Description

You simply must try this delicious sopapilla cheesecake recipe! Learn more about this dessert and its Spanish heritage. Make it today!


Ingredients

Crust

  • 16oz crescent dough (2 tubes)

Filling

  • 8oz cream cheese

  • 1 cup granulated sugar

  • 1 egg, at room temperature

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/4 cup flour, sifted

Cinnamon Topping

  • 1/2 cup brown sugar

  • 1/2 tablespoon cinnamon

  • 1/3 cup melted butter


Instructions

  1. Preheat the Oven: First, heat your oven to 350°F (180°C / gas mark 4).
  2. Prepare the Pan: Generously grease a 9 x 13 inch (23cm x 33cm) baking pan with butter, or alternatively, spray it with nonstick cooking spray to ensure easy release of the cheesecake.
  3. Form the Crust: Unroll half of the crescent dough and fit it to the bottom of the prepared pan. Carefully press the seams together or use a rolling pin to create an even layer covering the pan's entire base.
  4. Make the Filling: In a mixing bowl, beat the cream cheese and granulated sugar until light and fluffy. Add the cinnamon, vanilla extract, and egg, mixing until all ingredients are thoroughly combined. Gradually incorporate the sifted flour, continuing to mix until the filling is smooth and slightly thickened.
  5. Assemble the Cheesecake: Evenly spread the filling over the crust in the pan. Place the remaining crescent dough over the filling, pressing the seams together or rolling it out as needed to ensure it fits snugly over the filling. Seal all edges tightly to enclose the filling completely.
  6. Ensure an Even Surface: Before adding the cinnamon topping, ensure the top layer of crescent dough is flat and smooth to prevent the topping pooling in the center during baking.
  7. Prepare the Cinnamon Topping: In a small bowl, mix the brown sugar, cinnamon, and melted butter. Stir until combined, taking care not to dissolve the sugar fully to keep the texture crunchy after baking.
  8. Add the Topping: Drizzle the cinnamon-butter mixture evenly across the top of the dough, ensuring an even coverage for perfect browning.
  9. Bake: Place the pan in the preheated oven and bake for 30-40 minutes. The cheesecake should puff up and turn a lovely golden brown, with the bottom layer slightly lighter in color.
  10. Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, though overnight is preferred, to set fully.
  11. Serve: Cut the chilled cheesecake into squares and serve.

Notes

  • Crescent Dough: Crescent dough is typically called croissant pastry in the UK. You'll usually find it in 8oz (250g) tubes; for this recipe, you'll need two.
  • Cheesecake Thickness: Prefer a thinner cheesecake? Simply halve the ingredients for the filling.
  • Recommended Brands: I swear by Pillsbury Crescent Rolls and Philadelphia Cream Cheese for optimal results — tried and true!
  • On Using Flour: Adding flour isn't a must, but it does give the cheesecake a denser texture, which I love. Feel free to adjust based on your texture preference.
  • Handling the Dough: This dough can get quite sticky if it warms up. A light dusting of flour on your work surface or fingertips can really help manage this.
  • Room Temperature Egg: A simple tip but effective—use an egg at room temperature for smoother mixing with the cream cheese.
  • Storing Your Cheesecake: Keep any leftovers covered in the fridge to maintain freshness.
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mexican