Fun & Easy Sopapilla Cheesecake Recipe
We're always eager for a new sweet treat to taste, and this fun and easy sopapilla cheesecake recipe doesn't disappoint. Courtesy of Tasting Table recipe developer and pastry chef Katie Rosenhouse, you'll love this tasty combination of flavors. "These delicious bars are inspired by sopapillas," Rosenhouse says, explaining that they are "Mexican fritters dusted with sugar or cinnamon sugar and sometimes drizzled with honey or piloncillo syrup."
You don't need to have tried sopapillas to appreciate the cake's timeless flavors. As Rosenhouse notes, "Sopapilla cheesecake is the perfect spin on what's typically a more challenging dessert to make (cheesecake)." Not to mention, if you're looking for something to serve a crowd, Rosenhouse suggests, "Feel free to double the recipe and bake [it] in a standard baking sheet for 24 servings." There's no fussing in the kitchen for hours: "They're ready to go in the oven in minutes, easy to slice, and super satisfying; particularly with that crunchy dusting of cinnamon sugar on top." There's plenty to love about this sopapilla cheesecake recipe so prepare to be impressed.
Gather the ingredients for this fun & easy sopapilla cheesecake recipe
For this cheesecake variation, you'll need plenty of cream cheese, and make sure to soften it first. Next, you'll need granulated sugar, large eggs (bring them to room temperature), vanilla extract, kosher salt, cans of crescent sheets, melted butter, and ground cinnamon.
"Using crescent dough as the base and topping to these cheesecake bars really takes them to the next level," Rosenhouse says. If you can't get your hands on canned crescent sheets, she recommends using canned crescent rolls instead.
Make the cheesecake filling
Start by preheating the oven to 350 F and getting out a roll of parchment paper. Measure and cut two 9x13-inch sheets of paper and use one of them to line a baking dish of the same size.
In a medium bowl or stand mixer, beat the cream cheese with 1 cup of sugar for 2 to 3 minutes until the mixture is light and fluffy. Then, crack in one egg at a time and beat until the ingredients are smooth. Mix in the vanilla and salt then set the filling aside.
Assemble the dish
Pop open one can of crescent sheets and unroll it onto the prepared baking pan. Gently stretch it out so it fits to the edges of the pan. Then, carefully pour the cheesecake filling over top and spread it out to cover the dough.
Add the top layer of dough
Unroll the second can of crescent sheets onto the second piece of parchment paper you cut. Stretch it out so that it fits the full dimensions, then flip it onto the cheesecake filling so that the dough lies flat on the surface. Press it lightly to stick to the filling and gently unpeel the parchment paper.
Brush the surface of the top crescent sheet with melted butter. In a small bowl, mix ¼ cup of sugar with cinnamon and sprinkle it evenly over the top.
Bake the cake
Once the oven reaches temperature, transfer the baking pan to a rack and bake the cake for 30 to 35 minutes until golden brown.
Chill then serve the sopapilla cheesecake
Place the baking pan on a rack to cool at room temperature for 1 hour, then refrigerate the cake for a minimum of 1 hour or overnight. Once it's chilled, slice it into 12 squares, or alternatively, "cut them into 1-inch squares for the perfect bite-size treat," Rosenhouse suggests. As she points out, "They look so impressive, no one would ever guess how easy they are to whip up!"
Store leftovers in the refrigerator in a sealed container for up to five days or freeze them if you want to enjoy a sweet treat at a later date.
- 3 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar, divided
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 (8-ounce) cans crescent sheets
- 2 tablespoons butter, melted
- ¼ teaspoon ground cinnamon
- Preheat the oven to 350 F.
- Cut two 9x13-inch sheets of parchment paper and use one sheet to line a 9x13-inch baking pan.
- In a medium bowl, beat the cream cheese and 1 cup of sugar for 2 to 3 minutes until light and fluffy.
- Add one egg at a time, mixing between each addition until smooth.
- Beat in the vanilla and salt, then set aside.
- Open and unroll one can of crescent sheets and lay the sheet onto the prepared baking pan, gently stretching it to reach the edges.
- Pour the cheesecake batter on top and spread it evenly to coat.
- Unroll the remaining can of crescents onto the final piece of parchment paper and stretch it to cover.
- Flip it onto the cheesecake batter, pressing lightly to adhere, then remove the parchment.
- Brush the sheet with melted butter.
- Mix to combine the remaining ¼ cup sugar with cinnamon and sprinkle it evenly over the sheet.
- Bake for 30 to 35 minutes until golden brown.
- Transfer the cake to a rack to cool for 1 hour at room temperature, then refrigerate it for at least 1 hour (or overnight).
- Slice the cooled cake into 12 squares.
| Calories per Serving | 309 |
| Total Fat | 22.2 g |
| Saturated Fat | 12.9 g |
| Trans Fat | 0.7 g |
| Cholesterol | 93.4 mg |
| Total Carbohydrates | 24.1 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 23.0 g |
| Sodium | 206.1 mg |
| Protein | 4.6 g |
