This Sopapilla Cheesecake recipe is the perfect combination of New-Mexican sopapillas, churros, and cheesecake in one! Sweetened cream cheese between layers of cinnamon-sugar crust is to die for in this easy dessert, great for potlucks!
What is Sopapilla?
Sopapillas (pronounced soh-pahy-pee-uhz) comes from the Spanish word “sopaipa,” translated to English, means “bread soaked in oil.” They are a type of fried puffed pastry; sort of a cross between a French beignet (but no yeast) and Indian fry bread, so they are light and flaky. They can be served either sweet, usually with honey, or savory stuffed with beef, like a tamale.
This cheater Sopapilla Cheesecake is based on the sweet version with a coating of cinnamon-sugar. It’s almost like a giant stuffed churro! So it could also appropriately be named Churro Cheesecake.
My friend Roxanna served this at a baby shower a while back (except she made her crust from scratch.) The very first bite sent me over the moon and I begged for the recipe. I’ve made it several times since, especially if I need something for a potluck.
Sopapilla Cheesecake Recipe
Sopapilla ingredients you need:
- Refrigerated crescent roll sheets
- Cream cheese
- Granulated sugar
- Ground cinnamon
- Unsalted butter
(Scroll down to the detailed printable recipe card for exact measurements.)
How to Make Sopapilla Cheesecake
This recipe is so easy to make in just a few simple steps.
- Bottom Crust: layer the bottom of a greased 9×13 baking dish with one crescent roll sheet.
- Filling: beat together cream cheese, sugar, egg, and vanilla until combined and fluffy. Spread it over the bottom crust.
- Top Crust: place a second crescent roll sheet over the cheesecake filling.
- Butter: brush melted butter over the top crust.
- Cinnamon-Sugar: sprinkle a mixture of cinnamon and sugar over the entire top crust to cover.
- Bake: bake until golden brown, then cool completely (or chill overnight) before slicing.
The top will be crunchy and the center creamy, and the overall taste is very sweet. So good! You should let it cool for at least 1 hour, but it is amazing warm or cold. I usually chill it overnight (which makes it easier to cut) and then bring to room temperature before serving.
- Crescent rolls: if your grocery store carries the crescent roll dough sheets, definitely use those. If you can only find the perforated ones, that’s totally fine. Just pinch the seams together to seal completely.
- Halve the recipe: you can easily cut all the ingredients in half and bake in an 8×8 pan, if needed.
- Add some fruit topping: a delicious variation is adding a thin layer of cherry or apple pie filling or raspberry sauce on top of the cream cheese layer, before you put the top crust on. So good!
- Don’t skip the honey: the honey (and cinnamon-sugar) are what give this dessert elevated flavor, which makes it so amazing – if possible, don’t skip it!
How to Store Sopapilla Cheesecake
Store in the fridge: You can enjoy this dessert warm or cold, but once cooled, it does need to be stored in the refrigerator. Any leftovers should be covered tightly and eaten within 3 days. Note: the longer it chills, the top will lose its crispness.
Can you freeze Sopapilla Cheesecake? Yep! Let the bars cool completely, then place them in a freezer-safe plastic bag and freeze for up to 2 months. When ready to serve, take them out of the freezer bag, place them on a plate, and defrost in the fridge.
To rewarm: place bars on a plate in the microwave at 50% power for 5-10 seconds, if desired.
Sopapilla Cheesecake Video
How to Serve
This dessert is very sweet, so no additional toppings are necessary – the honey and cinnamon-sugar are the wow factor. But if you want to take it up another notch, nobody will judge you! Here are a few other suggestions for topping sopapilla cheesecake:
Next time you can get together in a group, bring this – everyone will love you for it!
- 1 ¼ cups granulated sugar , divided
- 1 teaspoon ground cinnamon
- (2) 8 ounce packages cream cheese , softened
- 1 large egg
- 1 teaspoon vanilla extract
- (2) 8 ounce tubes refrigerated crescent roll sheets (if you can't find the seamless dough sheets, use the perforated crescent rolls)
- 3 tablespoons unsalted butter , melted
- ¼ cup honey
- Preheat an oven to 350 degrees F. Coat a 9×13-inch baking dish with nonstick cooking spray.
- In a small bowl, stir together 1/4 of the sugar with the cinnamon. Set aside.
- In a large bowl with an electric mixer, beat the cream cheese until smooth, scraping down the sides of the bowl if necessary. Add in the remaining 1 cup of the sugar, the egg, and vanilla; beat to combine. Set aside.
- Unroll the tubes of crescent roll dough sheets; gently press one of them into the bottom of the prepared baking dish. (If using perforated crescent roll dough, pinch the seams together to seal completely.)
- Using a spatula, evenly spread the cream cheese mixture on top of the dough, then cover with the other roll of crescent dough.
- Brush the top all over with the melted butter, then sprinkle the cinnamon-sugar mixture all over to cover.
- Bake in the preheated oven for about 30-35 minutes or until the crescent dough has puffed and turned golden brown, and bars appear set when gently shaken.
- Remove from oven and drizzle evenly with the honey.
- Cool for at least 1 hour in the pan. I usually chill it overnight (which makes slicing it way easier), and then bring to room temperature (or rewarm) before cutting into 12 bars. But you can enjoy it warm or cold. So good!