Sopapilla Cheesecake is an easy recipe with layers of sweet cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect ending to your Mexican dessert. Don’t know what to make for Cinco De Mayo? This is one of my favorite desserts to go with these Baked Chicken Chimichangas? This is it!
I don’t know if I would necessarily dub it a cheesecake more like a thick cream cheese layer but it’s good nonetheless and one of the easiest dessert recipes to make.
How could it not be good. Buttery cinnamon sugar, cream cheese…come on. Not all delicious desserts have to be complicated. This would be the perfect sweet treat to a Mexican meal. The best part is you can eat it warm with ice cream or it’s good chilled…your choice.
To make Sopapilla Cheesecake, unroll crescent rolls and press them in a greased baking dish. Mix the cream cheese, sugar, and vanilla for the filling and spread over the dough. Unroll the remaining crescent rolls and place on top. Pour on butter and sprinkle the cinnamon sugar on top. Bake for 30 minutes until brown.
Sopapilla Cheesecake
This Sopapilla Cheesecake is a decadent dessert with layers of cream cheese, crescent dough, and a cinnamon sugar layer. This is the perfect Mexican dessert with a creamy cheesecake filling.
Prep: 10min
Total: 40min
Yield: 12
Ingredients:
- 2 (8 ounce cans) Pillsbury crescent rolls
- 2 (8 ounce packages) cream cheese (room temperature)
- 1 1/2 cups sugar (divided)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup butter (melted)
Instruction:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
- In a medium bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent roll layer.
- Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
- Pour the melted butter on top of the crescent dough.
- In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
- Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired. Store leftovers in an airtight container.
Sopapilla Cheesecake Bars
You’ve never had cheesecake bars quite like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These crescent roll cheesecake bars are dangerously good and dangerously easy to make. Don’t say we didn’t warn you!
Prep: 15min
Total: 1h20min
Yield: 12
Serving Size: 1 Serving
Nutrition Facts: calories 440 , Carbohydrate 43 g, Cholesterol 60 mg, Fat 5 , Fiber 0 g, Protein 5 g, Saturated Fat 15 g, servingSize 1 Serving, Sodium 480 mg, Sugar 30 g, Trans Fat 1/2 g
Ingredients:
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Instruction:
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
Sopapilla Cheesecake Recipe
Sopapillas and cheesecake come together to create the perfect mashup! Celebrate Cinco de Mayo any day of the year with this delicious treat.
Prep: 15min
Total: 75min
Yield: 12
Ingredients:
- 2 cans crescent rolls, original or dough sheet
- 2 8-oz pkgs cream cheese, softened
- 1 tsp vanilla
- 1 stick butter
- 1 ½ cups sugar
- 2 Tbsp cinnamon
Instruction:
- Preheat oven to 350°F.
- Spread 1 can of crescent rolls into bottom of ungreased 9×13 dish, firmly pressing perforations to seal together.
- In a bowl, mix cream cheese, 1 cup of sugar and vanilla with a hand mixer until smooth and spread over crescent rolls.
- Unroll second can of rolls onto floured parchment paper and firmly press down perforations. Lay on top of cream cheese mixture and carefully peel the parchment paper away.
- Melt butter and pour on top of crescent rolls.
- Mix ½ cup sugar and cinnamon and sprinkle on top.
- Bake for 30 minutes.
- Allow to cool 30 minutes before cutting.
- Serve warm and enjoy!
How to Make the Best SOPAPILLA CHEESECAKE Ever Guaranteed!!!
FAQ
What is Sopapilla cheesecake made of?
What country is Sopapilla cheesecake from?
How long can Sopapilla cheesecake sit out?
Once your Sopapilla Cheesecake has cooled and set, it can safely sit out for an additional 2 hours at room temperature, which is great because Sopapilla Cheesecake should be served at room temp!
Why is it called sopapilla?
