This deliciously easy sopapilla cheesecake recipe brings instant gratification! It's so quick to make and delivers spectacular results every time!
Why you'll love this Sopapilla cheesecake recipe
- This easy sopapilla cheesecake recipe can serve up to eight people, making it perfect for birthdays and other special occasions
- The flavors are wonderful.
- You can easily tweak this recipe and make mini sopapilla cheesecakes.
- It's such a quick recipe! So easy to make, you can whip it up in a flash.
Equipment needed for this recipe
There are a few key pieces of kitchen equipment that you'll need to make this sopapilla cheesecake recipe:
- 9 x 13 inch (23cm x 33cm) baking pan – an essential piece of kit for this recipe, this is the best size and shape to ensure your cheesecake is baked to perfection
- Kitchen scales – cheesecakes should be precise. Make sure you've got a proper set of scales and get those key measurements right
- Stand mixer – the best way to mix up your cheesecake filling, a stand mixer is a valuable cheesecake making tool
How to make sopapilla cheesecake
Assemble all the ingredients together.
Line the baking dish with half of the crescent dough.
Mix the cream cheese and sugar together in a bowl.
Add the egg, vanilla and cinnamon. Mix.
Gently fold in the flour.
Transfer the batter to the lined baking dish. Then top with the other half of the crescent dough.
Make the cinnamon topping by mixing the cinnamon, sugar and butter in a separate bowl.
Slather the cinnamon topping evenly all over the top of the crescent dough.
Bake until cooked and golden. Wait to cool completely, then chill in the fridge before slicing. Enjoy!
Top Tip
Once cooled, chill the cheesecake in the refrigerator for at least 4 hours. Make it even better by chilling overnight to set fully.
What to serve with sopapilla cheesecake
Wine pairing
Pair this delicious cheesecake with a crisp dry white dessert wine such as an Italian or Californian Chardonnay. If you're a fan of bubbles, opt for a sparkling rosé.
Tea or coffee
Serve a slice of this indulgent chocolate cheesecake with your favorite cup of tea or coffee!
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Popular substitutions and alternatives
Variations
- Chocolate Chip Sopapilla Cheesecake: Stir in 1 cup of mini chocolate chips into the cream cheese filling before spreading it onto the crescent dough base for a delightful chocolate twist.
- Fruit Swirl: Before adding the top layer of dough, dollop your choice of fruit preserves (like raspberry or apricot) on the cream cheese filling. Use a knife to swirl gently for a fruity, tangy flavor.
- Pumpkin Spice Sopapilla Cheesecake: Mix ½ cup of pumpkin puree and 1 teaspoon of pumpkin spice into the cream cheese filling. This is perfect for a fall-themed treat.
- Nutty Delight: Sprinkle chopped pecans or walnuts over the cinnamon topping before baking for added crunch and nutty flavor.
Substitutions
- Gluten-Free: Use gluten-free crescent dough if available, or a gluten-free pastry alternative that can be rolled out, to make this dessert gluten-free.
- Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative and use vegan butter instead of regular butter to cater to dairy-free diets.
- Sugar Alternatives: Replace granulated sugar with an equal amount of coconut sugar or use a sugar substitute like stevia, adjusting the quantity according to taste and brand instructions.
- Egg-Free: Omit the egg and add an additional ¼ cup of cream cheese to maintain the richness and texture of the filling.
Top tips
- Make sopapilla cheesecake using a full-fat cream cheese. The reduced-fat cream cheese type doesn't produce the right texture. Also, be sure to use room-temperature cream cheese by keeping it out of the fridge for 30 minutes before mixing.
- Chill your cheesecake in the fridge for at least 6 hours. This step is crucial to ensure your cream cheese layer sets properly. Even better, leave it to chill overnight.
- Slice the cheesecake with a warmed knife to make it easier to serve.
What is a sopapilla cheesecake?
Sopapilla cheesecake is a delicious baked cheesecake bar that consists of a layer of cream cheese sandwiched between two layers of crescent dough, then topped with a mixture of cinnamon, butter and sugar.
The sopapilla cheesecake bars, a delightful twist on a traditional Central and South American dessert, offer a unique cultural experience with every bite.
Generally speaking, sopapilla is made out of leavened wheat dough. This means that the dough is actually a mix of traditional wheat flour as well as masa harina and some butter.
Once the dough mixture rises, it is rolled out into a sheet from which circular, triangular, or square shapes can be cut.
What are sopapillas?
These big, puffy fried pastries, originally from Spain, are hugely popular in Latin countries, including Mexico, Argentina, Chile, and Peru.
What are other words for sopapillas?
Sopapilla comes from 'sopaipa,' an old Arabic word for pastries that mop up the oil. In South America, sopapilla is often called 'cachanga'.
Where does sopapilla cheesecake originate from?
Combining a cream cheese filling with luscious layers of crescent rolls, topped with a mixture of butter, cinnamon, and sugar, and then baked in the oven is a modern twist on the classic Latin dessert.
More marvelous Mexican recipes
Mexican recipes bring vibrant flavors and delicious textures to the table. Take a look at these wonderful traditional recipes that capture the essence of Mexican cuisine.
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📖 Recipe
Sopapilla Cheesecake Recipe
- 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
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16oz crescent dough (2 tubes)
Filling
-
8oz cream cheese
-
1 cup granulated sugar
-
1 egg, at room temperature
-
1 teaspoon vanilla extract
-
1 teaspoon ground cinnamon
-
¼ cup flour, sifted
Cinnamon Topping
-
½ cup brown sugar
-
½ tablespoon cinnamon
-
⅓ cup melted butter
Instructions
- Preheat the Oven: First, heat your oven to 350°F (180°C / gas mark 4).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the Topping: Drizzle the cinnamon-butter mixture evenly across the top of the dough, ensuring an even coverage for perfect browning.
- 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.
- 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.
- 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
Nutrition
- Serving Size:
- Calories: 361
- Sugar: 25.6 g
- Sodium: 287.6 mg
- Fat: 14.8 g
- Saturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 52.2 g
- Fiber: 1.2 g
- Protein: 5.3 g
- Cholesterol: 48.1 mg
Sally
wow wow wow, this looks so decadent!