How to Make Sopapilla Cheesecake - A Step-by-Step Guide

Sopapilla cheesecake is a mouthwatering combination of two beloved desserts: sopapillas and cheesecake. This indulgent treat brings together the flaky, cinnamon-sugar goodness of sopapillas with the creamy, rich texture of cheesecake, resulting in a dessert that is both comforting and decadent.

Originating in the southwestern United States, sopapillas are a type of fried pastry that is popular in Mexican and Tex-Mex cuisine. They are traditionally served as a sweet treat, sprinkled wi...

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Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) packages refrigerated crescent rolls
  • ½ cup melted butter
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 1 - 9x13 inch baking dish

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
  • Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
  • Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.
  • Nutrition

    378 cal.

    • Total Fat: 22g
    • Saturated Fat: 11g
    • Cholesterol: 41mg
    • Sodium: 403mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 0g
    • Total Sugars: 28g
    • Protein: 4g
    • Calcium: 19mg
    • Iron: 1mg
    • Potassium: 26mg