Why Make This Recipe
Sopapilla Cheesecake is a delightful treat that combines the flavors of a classic sopapilla with a creamy cheesecake filling. This dessert is easy to make and perfect for any occasion, from family gatherings to casual get-togethers. Its warm, sweet, and buttery goodness makes it a crowd-pleaser, and it can be prepared in no time. It’s also a great way to impress your friends and family with minimal effort!
How to Make Sopapilla Cheesecake
Ingredients
- 2 tubes crescent roll dough (8 oz each)
- 32 oz cream cheese (4 blocks), room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted
- â…“ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch glass or ceramic baking dish.
- Unroll one tube of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second tube of crescent dough and gently place it over the filling.
- Brush the top evenly with melted butter.
- Mix the remaining sugar with cinnamon and sprinkle it evenly over the buttered dough.
- Bake for 30–35 minutes, until golden brown and set.
- Cool to room temperature, then refrigerate for several hours before slicing and serving.
How to Serve Sopapilla Cheesecake
Serve Sopapilla Cheesecake chilled or at room temperature. Cut it into squares for easy serving, and you can add a drizzle of honey or a sprinkle of powdered sugar for extra sweetness. It’s great on its own or paired with a scoop of vanilla ice cream!
How to Store Sopapilla Cheesecake
To store Sopapilla Cheesecake, cover the leftover pieces with plastic wrap or transfer them to an airtight container. Refrigerate it, and it will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it well!
Tips to Make Sopapilla Cheesecake
- Ensure the cream cheese is at room temperature for easy mixing.
- Seal the seams of the crescent roll dough well to avoid leaks.
- For a richer flavor, you can add a bit of almond extract along with the vanilla.
- Letting the cheesecake chill overnight enhances the flavors even more.
Variation
You can customize Sopapilla Cheesecake by adding toppings like chopped pecans or drizzling caramel sauce on top before serving. Another option is to mix in some fruit preserves into the cream cheese mixture for a fruity twist.
FAQs
Can I use refrigerated pie crust instead of crescent roll dough?
Yes, you can use pie crust. Just make sure to adjust the baking time if needed.
Can I make this recipe ahead of time?
Absolutely! You can prepare it a day in advance, just make sure to store it in the refrigerator.
What can I serve with Sopapilla Cheesecake?
It pairs well with whipped cream, ice cream, or fresh fruit for a refreshing touch.
Sopapilla Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch glass or ceramic baking dish.
- Unroll one tube of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second tube of crescent dough and gently place it over the filling.
- Brush the top evenly with melted butter.
- Mix the remaining sugar with cinnamon and sprinkle it evenly over the buttered dough.
- Bake for 30–35 minutes, until golden brown and set.
- Cool to room temperature, then refrigerate for several hours before slicing and serving.