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sopapilla cheesecake

Savor the Comfort: Irresistible Sopapilla Cheesecake Delight

This easy sopapilla cheesecake combines cream cheese, cinnamon, and sugar for a delightful dessert that captures the essence of classic sopapillas.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust and Topping
  • 2 tubes crescent roll dough Puff pastry can be used as a tasty alternative.
  • 1/2 cup butter Melted butter is key for brushing on the dough.
For the Creamy Filling
  • 8 oz cream cheese Ensure it’s at room temperature.
  • 1 cup sugar Consider using brown sugar for deeper flavor.
  • 1 tsp vanilla extract Opt for pure vanilla for authentic flavor.
  • 3 large eggs Essential for binding the filling.
For Flavor Enhancements
  • 1 tsp cinnamon Pumpkin spice can be a festive substitute.
  • 1 pinch salt Enhances all other flavors.
  • 1 tbsp honey Optional but highly recommended for finishing touch.
  • 1 tsp almond extract Optional; contributes a nutty hint.
  • 1 tsp orange zest Can substitute with lemon zest.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • hand mixer

Method
 

Step-by-Step Instructions for Sopapilla Cheesecake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish generously with cooking spray or butter.
  2. Open one tube of crescent roll dough and carefully unroll it into the bottom of the greased baking dish, covering it completely. Brush the top with melted butter and bake for about 8 minutes until lightly golden.
  3. In a mixing bowl, combine room temperature cream cheese, sugar, eggs, and vanilla extract. Beat together until smooth, about 2-3 minutes.
  4. Pour the creamy filling over the baked crust, spreading it evenly to the edges.
  5. Unroll the second tube of crescent roll dough and lay it over the cream cheese filling. Brush with melted butter and sprinkle with a mixture of cinnamon and sugar.
  6. Bake the assembled cheesecake for 30-35 minutes until the top is golden brown and the filling is slightly set.
  7. Allow the cheesecake to cool completely in the pan before drizzling with honey and slicing into squares for serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 31gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 240mgPotassium: 100mgSugar: 16gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Let it come to room temperature before serving for the best taste experience.

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