Easy Sopapilla Cheesecake Recipe

Craving a cheesecake that’s quick, delicious, and irresistibly unique? This Sopapilla Cheesecake Recipe combines the flaky goodness of crescent rolls with a creamy filling and a cinnamon-sugar crunch, delivering instant gratification without the wait. Perfect for a speedy dessert fix, this Sopapilla Cheesecake Recipe is criminally easy and oh-so-good. Here’s why it’s your next must-try treat!

Why You’ll Love This Recipe

• Fast and Fabulous: This Sopapilla Cheesecake Recipe skips the long bake and cool times of traditional cheesecake.
• Perfect Texture Combo: Crispy outside, creamy inside—pure bliss.
• Cinnamon-Sugar Magic: A sopapilla-inspired topping elevates every bite.
• Shortcut Friendly: Uses crescent rolls for effortless prep in this Sopapilla Cheesecake Recipe.

Tools Needed

To whip up this tasty Sopapilla Cheesecake Recipe, you’ll need a few basics. Missing something? Visit Our Shop for quality kitchen gear!

• 9×13 Baking Dish: Ideal for layering this dessert perfectly.
• Hand Mixer: Ensures a smooth, lump-free filling.
• Offset Spatula: Great for spreading layers evenly.
• Microwave-Safe Bowl: For melting butter quickly.

Ingredients

For the Sopapilla Cheesecake Recipe:

• 2 cans (8 oz each) crescent rolls (or crescent dough sheets)
• 16 oz (2 blocks) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 1 large egg, room temperature
• 1 ½ teaspoons vanilla extract
• 6 tablespoons unsalted butter, melted

For the Topping:

• ½ cup (100g) granulated sugar
• 1 teaspoon cinnamon sugar (or mix cinnamon with sugar)

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13 dish with butter.
2. Layer Base: Unroll 1 can of crescent rolls and press it into the bottom of the dish, smoothing it into a flat layer. Pinch any tears together.
3. Make Filling: In a large bowl, beat 16 oz cream cheese and ¾ cup sugar with a hand mixer on medium speed for 2 minutes until smooth. Add 1 egg and 1 ½ teaspoons vanilla, mixing until creamy.
4. Spread Filling: Pour the filling over the crescent layer and smooth with an offset spatula.
5. Add Top Layer: Unroll the second can of crescent rolls, roll it slightly to fit (9×13), and place it over the filling. Trim excess if needed.
6. Top with Butter: Melt 6 tablespoons butter in a microwave-safe bowl (15-second bursts, stirring between). Brush or pour it evenly over the top dough.
7. Sprinkle Cinnamon Sugar: Mix ½ cup sugar with 1 teaspoon cinnamon sugar and sprinkle generously over the buttered top.
8. Bake: Bake at 350°F for 30 minutes, until the top is puffed and golden. Cool for 30 minutes, slice, and enjoy your Sopapilla Cheesecake Recipe!

Expert Tips For Perfect Sopapilla Cheesecake Recipe

• Smooth Dough: Pinch tears in the crescent rolls to avoid gaps in this Sopapilla Cheesecake Recipe.
• Room Temp Cream Cheese: Ensures a lump-free filling—don’t skip softening.
• Even Butter: Full coverage crisps the top perfectly.
• Cool Slightly: Makes slicing easier and enhances texture.

Servings and Timing

• Servings: 12–16 bars
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes (plus cooling)

Common Mistakes to Avoid

• Cold Ingredients: Chilled cream cheese makes a lumpy filling in this Sopapilla Cheesecake Recipe.
• Overbaking: Pull when golden—overcooking dries it out.
• Uneven Layers: Spread filling and dough evenly for balanced bites.
• Skipping Butter: It’s key for that crispy top—don’t omit it.

Variations

• Honey Drizzle: Skip cinnamon sugar and drizzle honey after baking in this Sopapilla Cheesecake Recipe.
• Spiced Up: Add a pinch of allspice or nutmeg to the topping.
• Fruity Twist: Mix ½ cup fruit preserves into the filling.
• Chocolate Boost: Sprinkle chocolate chips over the filling before the top layer.

Storage/Reheating

• Storage: Keep in an airtight container in the fridge for up to 5 days.
• Reheating: Serve cold or warm in the microwave for 10–15 seconds for a fresh-baked feel.
• Freezing: Freeze cut bars from this Sopapilla Cheesecake Recipe for up to 3 months; thaw in the fridge.

FAQs

1. Can I use homemade dough in this Sopapilla Cheesecake Recipe?

Yes, homemade crescent dough works—check the blog for a recipe!

2. Why is it called sopapilla cheesecake?

It mimics the crispy, cinnamon-sugar-coated sopapilla with a cheesecake twist in this Sopapilla Cheesecake Recipe.

3. Can I use low-fat cream cheese?

Yes, but full-fat cream cheese gives the richest texture.

4. How do I avoid a soggy bottom?

Grease the pan well and bake until the top is golden and crisp.

5. Can I make it ahead?

Absolutely—prep and bake this Sopapilla Cheesecake Recipe a day ahead, then chill until serving.

6. What if I don’t have crescent sheets?

Use regular crescent rolls and press seams together.

Conclusion

This Sopapilla Cheesecake Recipe is a speedy, scrumptious dessert that blends the best of sopapillas and cheesecake into one addictive treat. With its crispy top, creamy filling, and cinnamon-sugar finish, it’s perfect for any occasion—or no occasion at all! Whip up this Sopapilla Cheesecake Recipe and savor the easy indulgence. Happy baking!