Sopapilla Cheesecake is a delicious dessert that is moist, rich and filled with cream cheese. It is the perfect cheesecake to enjoy with your friends and family any time of the year.
If you like cheesecake, then this one should definitely be on your bucket list. You can also try these other amazing cheesecake such as Pecan Pie Cheesecake Bars, Blueberry Cheesecake, and No-Bake Chocolate Cheesecake.
Sopapilla Cheesecake Bars
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This Sopapilla Cheesecake recipe is a breeze to make. It is made with crescent roll dough and cream cheese. Unlike other cheesecakes, which require a lot of time and attention, this version is quite easy and simple to follow.
The filling is super simple to put together by just mixing up the cream cheese, sugar, and some vanilla extract. Then you basically layer the mixture in between the crescent roll dough and bake it.
It really is that simple, even a beginner cook can do it! In addition, you can play a bit with the mixture and flavor by adding some lemon juice or even some fruit to it. It is quite versatile and can be adjusted based on your preference. I have made it in many variations and it is always a hit with my friends and family.
Where Did Sopapilla Cheesecake Originate From?
Sopapilla is commonly used in Hispanic culture and cuisine and is believed to originate from there. It is a well known and popular dessert used in many Hispanic menus. Lately, it became quite popular in the USA and mostly in the form of cheesecake, which is filled with cream.
How to Make Sopapilla Cheesecake?
As stated above, this is probably one of the easiest cakes you can make at home. Once you have the ingredients ready, the rest is quite simple.
- Start by preparing the cheesecake filling. Mix the cream cheese, sugar and vanilla extract in a medium or large bowl. Then, properly stir the ingredients to combine.
- Next, like a baking sheet and spray with some baking spray.
- Arrange the first layer of crescent roll dough at the bottom of the pan, and then evenly spread the cream cheese mixture over it.
- Unroll the other crescent roll dough, and place it on top to cover the mixture.
- Lastly, stir together some sugar, cinnamon, and butter, and spread over the top of the cheesecake, and bake.
How Do You Serve Sopapilla Cheesecake?
There is no right or wrong way to serve it. I personally prefer to serve it with a scoop of ice-cream on top, or some caramel. Either way you prefer to serve it, it will be equally flavorful and delicious!
Like so many folks with busy schedules these days you may wonder, can you make Sopapilla Cheesecake in Advance? Absolutely! This is the perfect dish to make a few days in advance, especially if you have a busy schedule or plenty of cooking to do. Simply make it up to 3 days in advance, and properly cover it. Then, store in the refrigerator prior to serving.
- Use an airtight container when refrigerating the bars.
- This recipe is made with crescent roll dough. However, if you cannot find it, you can substitute it with puff pastry. The texture will be a bit different, but also delicious.
- Also, prior to layering the dough at the bottom of the baking dish, you could use parchment paper.
- ¼ cup light brown sugar
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter melted and cooled to room temperature
- ½ cup light brown sugar
- ½ cup white sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350F degrees.
- Spray a 9 x 13 baking pan with nonstick cooking spray and set aside.
- Unroll one can of crescent roll dough and layer it onto the bottom of the pan so it covers it entirely.
- In a medium bowl, beat together cream cheese, flour, and white sugar until light and creamy, about 2-3 minutes on medium-high speed.
- Add eggs one at a time, mix until blended after each addition. Add vanilla and sour cream, mix just until combined. Set aside.
- In a small bowl combine all the Cinnamon Layer ingredients, stir with a fork.
- Evenly spread half of the cream cheese mixture into the baking dish over the crescent dough layer, smooth the top.
- Sprinkle the Cinnamon Layer mixture over the surface of the cheesecake. Add the remaining cheesecake batter and spread it evenly.
- Unroll remaining can of crescent roll dough and layer it on top of the cheesecake layer.
- Mix melted butter with white sugar, brown sugar, and cinnamon.
- Drizzle the mixture on top of the crescent dough layer distributing evenly.
- Bake, uncovered in the preheated oven for 30-40 minutes, until the crescent dough has puffed and turned golden brown.
- Cool completely in the pan before transferring to the refrigerator for at least 3-6 hours or preferably overnight.
- Cut into squares and serve.