This sopapilla cheesecake is a satisfying treat made from a light and airy crescent roll dough, a delicious cream cheese filling, and a cinnamon sugar topping. It’s the perfect dessert to complete your Cinco de Mayo celebration!
This Sopapilla Cheesecake is one of the tastiest and most delicious desserts I’ve ever made. It’s also extremely easy to put together from start to finish!
Made from the perfect combination of a light and airy dough filled with a creamy and sweet cheesecake filling and topped with cinnamon sugar. There’s literally not a single thing about this sopapilla cheesecake recipe I would change, and I’m so excited for you to try them! A word of warning – they’re highly addicting, so proceed with caution.
What are Sopapillas?
Traditional New-Mexican sopapillas are fried pastries that are covered in cinnamon sugar, drizzled with honey, and eaten for dessert. When fried, the pastry often puffs up and creates a big air pocket in the middle, making the sopapillas very pillow-like.
For this recipe, I’m achieving the pillow-like light and airy texture by using 2 rolls of refrigerated crescent roll dough. Not only does using the pre-made dough make this recipe much easier to make, but it also doesn’t need to be fried like traditional sopapillas.
What’s better than buttery dough covered in cinnamon sugar? An easy cheesecake filling sandwiched in between two sheets of buttery dough covered in cinnamon sugar!
The cheesecake filling is super easy to make – just mix together cream cheese, sugar, eggs, vanilla extract, and a pinch of salt.
- Cheesecake filling: Made from butter, eggs, cream cheese, sugar, vanilla extract, and salt. It’s a smooth, creamy, and rich filling that makes everyone want just one more bite.
- Dough: Using refrigerated crescent roll dough makes this recipe quick and easy to make! You need 2 8-inch tubes.
- Cinnamon sugar: Granulated sugar and ground cinnamon add the perfect sweetness to this dessert.
How to Make Sopapilla Cheesecake
Make the cheesecake filling: Add cream cheese, sugar, eggs, vanilla extract, and salt to a large mixing bowl. Using a stand mixer, combine all the ingredients together until smooth.
Assemble the sopapilla cheesecake: Open one can of crescent roll dough and lay it into a baking dish. Pinch together the perforations of the dough with your fingers so that it’s sealed.
Spread the cream cheese mixture in an even layer on top of the dough. Open the second can of crescent roll dough just like the first can of dough. Place the dough on top of the cream cheese seam side down.
Bake: Brush the top with melted butter and sprinkle with cinnamon sugar. Bake it for about 30 minutes in a 350°F oven until the dough is golden and cooked through.
Serve: Let cool and slice into 12 squares.
To make a small batch, halve all the ingredients and assemble it in a 9×9-inch pan. Half of one crescent roll dough tube can be placed on the bottom and the other half on top.
Storage and Freezing
If you’re only feeding a few people and have some bars left over, you can store them in an airt tight container in the refrigerator for up to 5 days.
If you want to store them for longer, you can freeze them for up to 3 months. When you’re ready to eat them, simply take them out of the freezer, place them on a plate, and defrost them in the fridge or in the microwave.
Photos by Erin Jensen of The Wooden Skillet.