Sopapilla Cheesecake

This Sopapilla Cheesecake recipe features sweetened cream cheese between layers of a cinnamon-sugar crust for the perfect combination of New-Mexican sopapillas, churros, and cheesecake in one! It’s easy to make and a great dessert for potlucks.

Easy Sopapilla Mexican Cheesecake Recipe

One of my friends served this sopapilla cheesecake 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 simple for a potluck that transports well.

The middle is sweet and creamy, sandwiched in-between crisp flaky dough, topped with cinnamon-sugar and a drizzle of honey. It’s almost like a giant stuffed churro!

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.

Ingredients Needed

This Mexican cheesecake recipe is made with just a few simple pantry items.
(Scroll below to the printable recipe card for details and measurements.)

• Refrigerated crescent roll sheets – 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.
• Cream cheese – The base of the cheesecake filling. Bring it to room temperature first for easier blending.
• Granulated sugar – Included in the cheesecake filling for sweetness and also mixed with the cinnamon, sprinkled on top of the dough.
• Egg – Provides structure to the filling.
• Vanilla – Just a touch adds great flavor!
• Unsalted butter – This is melted and brushed over the top dough which helps the cinnamon-sugar adhere to and also makes it golden and crisp as it bakes.
• Ground cinnamon – Mixed with sugar and sprinkled on top before baking, resulting in crisp crust that’s warm and sweet.
• Honey – An optional topping, but drizzled over the warm crust, it gets absorbed and adds another level of deliciousness. Don’t skip it, if possible!

How to Make Sopapilla Cheesecake

This recipe is so easy to make in just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Bottom Crust. Layer the bottom of a greased 9×13 baking dish with one crescent roll sheet.
2. Filling. Beat together cream cheese, sugar, egg, and vanilla until combined and fluffy. Spread it over the bottom crust.
3. Top Crust. Place a second crescent roll sheet over the cheesecake filling.
4. Butter. Brush melted butter over the top crust.
5. Cinnamon-Sugar. Sprinkle a mixture of cinnamon and sugar over the entire top crust to cover.
6. Bake. Bake until golden brown, then cool completely (or chill overnight) before slicing.

Tips and Variations

• Enjoy warm or cold. Once baked, allow to cool for at least 1 hour, but it is amazing warm or cold. I usually chill it overnight (which makes it easier to cut) but then bring to room temperature before serving so it has a fluffy texture.
• 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 pie filling, 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!

Serving Suggestions

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! A few other optional toppings include chocolate sauce, caramel sauce, or Ice cream.

Proper Storage

• 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.
• Freezer. 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.
• Rewarm. Place bars on a plate in the microwave at 50% power for 5-10 seconds, if desired.

More Mexican-Inspired Desserts To Try:

• Churros
• Flan
• Carlota de Limon
• Tres Leches Cake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Sopapilla Cheesecake

4.94 from 15 Ratings

This Sopapilla Cheesecake recipe features sweetened cream cheese between layers of a cinnamon-sugar crust for the perfect combination of New-Mexican sopapillas, churros, and cheesecake in one!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cool 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings: 12 bars

Cook ModePrevent your screen from going dark

Ingredients

• 1 & 1/4 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
• 1/4 cup honey

Instructions

• 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!

Video

Notes

For helpful tips, recipe variations, and storage, please refer to the full article.

Nutrition

Calories: 343kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 481mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 319IU | Calcium: 61mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: Sopapilla Cheesecake, Sopapilla Cheesecake recipe

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