Sopapilla cheesecake recipe

This sopapilla cheesecake is based on a famous fried pastry and has layers of flaky crescent roll dough, a creamy cheesecake filling, and a cinnamon sugar topping.

– 24 ounces brick-style cream cheese softened (3 blocks; 680 grams) – 1 cup granulated sugar (200 grams) – 2 teaspoons pure vanilla extract – 2 large eggs at room temperature – 2 (8-ounce) packages seamless crescent roll dough – ⅓ cup granulated sugar (70 grams) – 2 teaspoons ground cinnamon – ¼ cup unsalted butter melted and slightly cooled (60 grams)



Heat oven to 350°F (180°C) for cheesecake. nonstick a 9x13 pan. In a large bowl or stand mixer, beat cream cheese for 1–2 minutes using the paddle attachment. 


Scrape the bowl as you add granulated sugar and vanilla. Mix eggs one at a time on low speed. Unroll and press one crescent roll for the pan bottom. 


In crescent roll dough, press seams. Spread cheesecake filling on crescent roll dough. Cover cheesecake filling with second crescent roll dough sheet. 


Leave out flawless crescent roll dough? On top, pinch seams. Mix granulated sugar and cinnamon in a small bowl to make your cinnamon sugar topping.


Sprinkle cinnamon sugar on melted butter crescent roll dough. 35–40 minutes until the crescent roll dough is thoroughly cooked and the top is firm.


Move from the oven to a wire rack to cool. You may serve this cheesecake warm or cold, but I recommend refrigerating it for 2–3 hours.


Also See: 

S’mores bars recipe