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Filled with cheesecake sandwiched in between layers of crescent dough this is a big sweet treat. So leave some room because this is worth it. So are ready to learn how to make sopapilla cheese? Let’s get started!
What You Need For This Recipe
To make this sopapilla cheesecake recipe you only need a handful of ingredients. Take a look at the list below:
- Dough – Crescent dough
- Cream cheese
- Sugar – granulated sugar
- Eggs – you need large eggs
- Cinnamon – spicy taste with a citrusy note
- Lemon – to get fresh lemon juice
- Arrowroot – to bind the ingredients
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Sopapilla Cheesecake
- To make this sopapilla cheesecake recipe start by preheating your oven to 350℉/175℃. Then start with the crescent dough. Keep it chilled until you start making the recipe.
- Choose XL-sized crescent dough if available take a square oven dish and spray it with cooking spray. Open the can and roll out the dough.
- Press a square of crescent dough into the dish. Safe 1½-2 tablespoons sugar and put it aside before you continue.
- Then take a big bowl and add the cream cheese, sugar, and lemon juice. Stir to combine before you add the two eggs one by one.
- Make certain the egg is completely dissolved before you add the second. Finally, add the arrowroot and stir it again. This is the secret to firm cheesecake.
- Do not overmix. Pour the mixture on top of the crescent dough and even out with a spatula. Then put a second square of crescent dough on top of the cream cheese.
- Combine the remaining sugar with the cinnamon. Sprinkle on top of the crescent dough. Put in the oven for 50-60 minutes. The cheesecake should still be slightly wobbly.
- Let the cheesecake cool for approximately half an hour. Cut into 8 triangles and serve.
Crescent Dough Cheesecake Recipe
If you like sopapillas you are going to love this sopapilla cheesecake. A great Tex-Mex dessert that is also all about the pastry.
You can make this recipe with crescent dough but you can also make it with puff pastry. In both cases, it will puff up slightly.
What Is A Sopapilla?
So what is a sopapilla? A sopapilla is a fried bread dessert that is made with fresh dough. This results in a crispy, pillowy exterior, and a soft interior.
You can coat it with cinnamon sugar, powdered sugar, or honey.
What Is The Difference Between Sopapilla And Sopapilla Cheesecake?
Sopapilla cheesecake is also made with dough, but it is baked instead of fried and filled with delicious cheesecake filling.
This is a simple recipe that takes most of its time in the oven.
How To Store Cheesecake
After the sweet dessert cooled down you can eat this recipe fresh. You can, however, store it in a couple of ways:
- Fridge – when you bake this recipe the cheesecake is really soft. That is why it is recommended to store the cheesecake in the fridge before serving. If you are going to eat this recipe within a day or 2, store this sopapilla cheesecake in the fridge. Cover with foil so the dessert doesn’t go dry
- Freezer – you can also store it in the freezer. Cut the cheesecake into portions and either store it in a freezer-friendly container or wrap it individually in foil. You can store it for about 2 months
More Dessert Recipes
If you love dessert then you have to take a look at all of these dessert recipes and give them a try:
- Bunuelos – a lovely fried tortilla dessert combined with cream cheese
- Apple pie enchiladas – if you love apple pie filling turn it into an apple enchilada
- Spanish churros – another delicious fried sweet treat
- Apple cake – a super amazing dessert cake
- Tortilla cups – a sweet dessert made with tortillas
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Sopapilla Cheesecake Recipe
Looking for an easy sopapilla cheesecake recipe? Try this quick and easy dessert. Sprinkle with cinnamon sugar and serve chilled.
Ingredients
- 1 can crescent dough
- 400-grams cream cheese
- 115-grams sugar
- 2 eggs
- 2½ tablespoon cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon arrowroot
Instructions
- Preheat the oven to 350℉. Then start with the crescent dough. Keep it chilled until you start making the recipe
- Spray a square oven dish with cooking spray. Open the can and roll out the dough
- Press a square of crescent dough in the dish. Safe 1½-2 tablespoons sugar and put it aside
- Take a big bowl and add the cream cheese, sugar and lemon juice. Stir to combine before you add the two eggs one by one
- Make certain the egg is completely dissolved before you add the second. Finally, add the arrowroot and stir it again. This is the secret to firm cheesecake
- Do not over mix. Pour the mixture on top of the crescent dough and even out with a spatula. Then put a second square of crescent dough on top of the cream cheese
- Combine the remaining sugar with the cinnamon. Sprinkle on top of the crescent dough
- Put in the oven for 50-60 minutes. The cheesecake should still be slightly wobbly. Let the cheesecake cool for approximately half an hour
- Cut in 8 triangles and serve.
Notes
Choose XL sized crescent dough if available.
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Nutrition facts
Calories: 305; Fat: 21g; Carbs: 24.8g; Protein: 6.5g;
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