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Sopapilla Cheesecake Recipe

    Sopapilla Cheesecake Recipe

    This recipe for Sopapilla Cheesecake calls for a cheese cake that requires an embarrassingly small number of ingredients, flaky crescent rolls, and a topping made of butter, cinnamon, and sugar. Decadence has never been achieved with such a small amount of effort before!

    I would venture to say that this cheesecake recipe is unlike anything else that you have ever tasted before! When I share a dish with you that is a little out there, I will occasionally provide an explanation for why everything turns out so wonderfully. This doesn’t involve any kind of salesmanship at all! Take a look at those pictures again.

    The cheesecake, despite how simple it is to make, is a smooth and velvety cheesecake that is sandwiched between two layers of crescent dough and then finished with a topping of cinnamon sugar and melted butter. The cake was rounded off with a drizzle of honey in a golden color. I am at a loss for words! In the time it takes to blink, it was no longer there. We just couldn’t help ourselves!


    Cream cheese –

    Make use of full-fat dairy brought to room temperature to soften.

    Sugar –

    White sugar in granulated form

    Egg –

    Use large eggs.

    Vanilla –

    I used standard vanilla extract, but you could also use paste or real vanilla bean to achieve the same effect.

    Salt –

    To taste.

    Crescent rolls –

    I used crescent rolls that I got from the store. Puff pastry is a suitable alternative to use in its place.

    Butter For Topping –

    I did not add any salt.

    Sugar and cinnamon to be used as a topping –

    You are free to change the proportions to better suit your needs.

    Instructions for making a cheesecake with sopapillas

    Put your oven on to preheat:

    To 350 F degrees.

    Mix up the liquid ingredients:

    Place the cream cheese inside of a bowl and mix it up a little bit until it is completely melted and smooth. After adding the egg, vanilla extract, and salt and mixing for approximately three minutes, the mixture should be lump-free, smooth, and creamy. The 3/4 cup of sugar should also be added at this time.

    Put together the cheesecake by:

    Unroll one package of crescent rolls into a baking dish measuring 9 inches by 13 inches, and use the dough to line the bottom of the dish. After pouring the cream cheese mixture over the bottom layer of crescents, evenly distribute it across the whole surface of the dish. Unroll the second packet of crescent rolls and carefully stretch it over the filling so that it covers it.

    Put together the crumbs:

    Spread the butter that has been melted all over the top. Mix the remaining 1/4 cup of granulated sugar with the cinnamon in a separate, smaller bowl, then sprinkle that mixture evenly over the top of the cheesecake.

    Complete the cake by:

    Bake for thirty minutes, or until the top is brown and golden. After allowing it to cool, place it in the refrigerator for a few hours so that it is cold before slicing it. When you’re ready to serve it, drizzle some honey or chocolate syrup on top of it.

    The proper way to store any leftovers.

    You can save any remaining pieces of sopapilla cheesecake by placing them in a container that seals tightly and storing it in the refrigerator, or you can wrap them entirely in plastic wrap. Your cheesecake can be stored in the refrigerator for up to 3 days.

    Additionally, cheesecake that has been cooked can be frozen with success. Simply lay the cakes on a pan in the freezer once they have been completely cooled and uncovered for the entirety of the freezing process. Take them out of the package and wrap them in plastic wrap and aluminum foil simultaneously. Your cheesecake can be stored in the freezer for a total of three months.

    Allow the frozen cheesecake to completely thaw either in the refrigerator or at room temperature before serving. Instead of using your microwave or oven, you should try employing a slow thawing method.