Sopapilla Cheesecake
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Inspired by the classic New Mexican dessert, this Sopapilla Cheesecake features a creamy cheesecake filling nestled in a flaky crescent roll dough with a cinnamon sugar topping.
Sopapillas are a New Mexico fried pastry that is served sweet or savory. When served as a sweet dessert, it is topped with honey.
I took this delicious pastry and turned it into a cheesecake with a sweet, creamy cheesecake filling sandwiched between crescent roll dough and topped with a buttery cinnamon sugar topping. This cheesecake is served in square bars making it perfect for potlucks.
The bars can be drizzled with honey or served with a dollop of whipped cream for a classic sopapilla presentation. The cheesecake holds up so well, it can even be eaten as finger food! For more cheesecake recipes, check out my Nutella cheesecake, strawberry cheesecake, and Oreo cheesecake.
Recipe Snapshot
- TASTE: The cheesecake filling is sweet and tangy, and the crescent roll topping tastes like a cinnamon sugar pastry!
- TEXTURE: Flaky, buttery topping with a creamy filling.
- EASE: This recipe is so easy to make with the shortcut of using canned crescent dough.
- TIME: The assembled cheesecake takes about 40 minutes to bake.
What You’ll Need
Ingredients
- Crescent roll dough: This recipe works best with crescent roll sheets. They are not perforated so it makes it easier to use.
- Cream cheese: Use full-fat, brick-style cream cheese. Spreadable cream cheese in a tub will not set properly.
- Sugar: Granulated sugar is used in the filling and the topping.
- Vanilla: Two teaspoons of pure vanilla is perfect for flavoring the filling.
- Sour cream: This will make the filling extra creamy and tangy.
- Eggs: Most sopapilla cheesecakes don’t call for eggs. I like to add them because it keeps the traditional cheesecake texture.
- Cinnamon: A whole tablespoon is used for the topping.
- Butter: Unsalted sweet cream butter is what I always recommend.
Recommended Tools
- 9×13 ceramic baking dish.
- Mixer. You can use a stand mixer or handheld electric mixer.
How to Make Sopapilla Cheesecake
These sopapilla cheesecake bars are so easy to make. Using store-bought crescent dough that doesn’t require you to prebake it, and my classic cheesecake recipe for the filling, this dessert comes together seamlessly.
Be sure to check out the full recipe and ingredient list below
- Prepare the pan. Grease a 9×13-inch baking pan with nonstick spray.
- Make the filling. Cream the cream cheese and sugar together then add the sour cream and vanilla. Lightly beat the eggs then fold them into the batter.
- Prepare the crust. Unroll one of the crescent roll sheets and press it into the bottom of the prepared pan.
- Assemble the cheesecake. Top the dough with the cheesecake filling and spread it into a smooth even layer. Unroll the second sheet of dough and place it on top, making sure to completely cover the filling.
- Add the topping. Drizzle the top of the pastry with melted butter. Combine the cinnamon and sugar then sprinkle it over the top of the melted butter.
- Bake. Bake the cheesecake until the filling is set and the top of the pastry is golden brown. Mine takes about 40 minutes.
- Cool completely. Let the cheesecake cool to room temperature then refrigerate for at least 3 hours before serving.
Handy tip:
I strongly recommend using crescent roll sheets. These are not perforated and makes it easier to stretch without tearing. You can still use regular crescent dough, just make sure to press the seams together.
Tips For Success
- Before getting started, allow the cream cheese, sour cream, and eggs to come to room temperature. This will ensure that the filling is smooth and creamy!
- The cheesecake can be served at room temperature or chilled. When it’s chilled, it’s easier to cut.
Storage & Freezing
Cover the cheesecake tightly and keep refrigerated for up to 4 days. Or you can freeze slices for up to 3 months. Thaw overnight in the refrigerator.
Sopapilla Cheesecake
Ingredients
For the Cheesecake
- 24 ounces (680 g) cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) sour cream, at room temperature
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 2 8-ounce packages crescent roll sheets
For the Topping
- ½ cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup (120 g) unsalted butter, melted and cooled slightly
Instructions
Make the Cheesecake
- Preheat the oven to 350°F. Grease a 9×13 baking pan with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer beat the cream cheese and sugar together until completely smooth and creamy, about 3 minutes.
- Add the sour cream and vanilla, and beat on low speed until smooth.
- Using a silicone spatula, gently stir in the eggs just until combined.
- Unroll one package of crescent roll dough into the prepared pan and press it down to fully cover the bottom.
- Spread the filling over the sheet of dough into a smooth layer.
- Place the second sheet of crescent roll dough on top, making sure to fully cover the cheesecake filling.
Make the Topping
- Stir the sugar and cinnamon in a small bowl until well combined.
- Pour the melted butter over the crescent roll dough, then sprinkle the cinnamon sugar on top.
- Bake for 35 to 40 minutes or until the top is set and the top layer of crescent roll dough is fully baked through.
- Remove from the oven and transfer to a wire rack to cool completely. Refrigerate for at least 3 hours before serving.
Video
Notes
- Cream cheese: Use full-fat brick-style cream cheese.
- Crescent roll sheets: These are seamless crescent roll dough sheets. If you can’t find them, use the 8-count original crescent roll dough.
- How to Store: Cover tightly and keep refrigerated for up to 4 days. Or freeze for up to 3 months. Thaw overnight in the refrigerator.