Sopapilla Cheesecake: A Deliciously Sweet Treat
The sopapilla cheesecake is a delightful dessert that features a lush cheesecake filling nestled between layers of buttery crescent roll dough, all topped with a sprinkle of cinnamon sugar and a drizzle of honey. This surprisingly simple recipe not only brings a taste of nostalgia but is also perfect for sharing at gatherings.
Creamy cheesecake filling is sandwiched between a buttery crescent roll crust and finished with cinnamon sugar and honey in this surprisingly easy sopapilla cheesecake.
What are Sopapillas?
If you grew up eating at Chi-Chi’s in the ‘90s or are familiar with Tex-Mex cuisine, you probably know what a sopapilla is. Traditional sopapillas are puffed, fried dough squares that are coated with cinnamon sugar and served with honey. This style of sopapilla is particularly popular in New Mexico and Tex-Mex cuisine. Other versions exist throughout Latin America, ranging from savory to sweet.
While today’s recipe isn’t an “authentic” sopapilla, it certainly captures the essence of this cherished treat. As a child in the Midwest, visiting Chi-Chi’s was a cultural highlight—enjoying those platters of fried dough sprinkled with cinnamon sugar remains a cherished memory.
What is Sopapilla Cheesecake?
Sopapilla cheesecake fuses the sweet flavor of cinnamon-sugar sopapillas with one of the most beloved desserts: cheesecake. This easy recipe features a creamy cheesecake filling sandwiched between layers of crescent roll dough, topped with a generous amount of cinnamon sugar and a drizzle of honey. The cheesecake is baked in a 9×13-inch pan and cut into bars, making it a perfect dessert for parties or potlucks.
How to Make This Recipe
Ingredients you’ll need
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 ¾ cups granulated sugar, divided
- 1 teaspoon vanilla extract
- 2 (8-ounce) cans refrigerated crescent rolls or sheets
- ½ cup butter, at room temperature
- 1 ½ teaspoons ground cinnamon
- 3 tablespoons honey
Pillsbury offers crescent dough sheets that are easy to handle. If you can’t find these, regular crescent rolls work just as well—simply pinch the seams together.
Storage
Store any leftover sopapilla cheesecake in the refrigerator, covered, for up to 3 days. You can also freeze it—place the bars on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container, where they will keep for up to a month. Thaw in the refrigerator overnight before serving.
Recipe FAQs
Help! I forgot to set my cream cheese out ahead of time to soften. What do I do?
Don’t panic! You can quickly soften cream cheese by cubing it or using the microwave. Detailed methods can be found in guides about softening cream cheese.
Should I use salted or unsalted butter in this recipe?
Both salted and unsalted butter work well in this recipe. Feel free to use whatever you have on hand!
Can I make this sopapilla cheesecake ahead of time?
Absolutely! You can prepare this cheesecake a day in advance—it can be served chilled or at room temperature. Just store it in the refrigerator until you’re ready to enjoy it.
