I remember the first time I made this sopapilla cheesecake for a last-minute family gathering. I was short on time but wanted to bring something comforting and sweet that everyone would love. This easy sopapilla cheesecake, with its crispy cinnamon-sugar top and creamy filling, quickly became my go-to dessert. It’s perfect for potlucks, weeknights, or any occasion that calls for hassle-free indulgence.
Table of Contents
Why You’ll Love This Sopapilla Cheesecake
- Perfectly Crispy Top: The secret to a crunchy, cinnamon-sugar crust lies in the melted vegetable shortening and sugar-cinnamon sprinkle, giving each bar a delightful crispiness.
- Foolproof & Fast: Using refrigerated crescent rolls simplifies the process, making this dessert quick to put together without any tricky dough.
- The Ultimate Crowd-Pleaser: This sopapilla cheesecake is loved by all ages, making it a guaranteed hit at parties, potlucks, and cozy family dinners.
- Rich, Creamy Filling: Softened cream cheese beaten to smoothness ensures every bite is luscious and satisfying.
sopapilla cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Melt vegetable shortening in a saucepan over low heat until liquid.
- Unroll one can of dough, stretch to cover the bottom of a 13×9-inch baking dish, and press to seal perforations.
- Beat cream cheese, 1 cup sugar, and vanilla until smooth, then spread over the dough.
- Unroll the second can of dough, seal perforations, and place over the cream cheese mixture.
- Pour melted shortening over the top dough and sprinkle with cinnamon-sugar mixture.
- Bake for 30-35 minutes until set, then cool and refrigerate before cutting into bars.
Notes
What Are Sopapillas?
Sopapillas are a traditional fried pastry often served with honey, loved for their light, airy texture and sweet finish. This sopapilla cheesecake draws inspiration from those crisp, cinnamon-sugared bites but elevates them into a rich, creamy dessert bar perfect for sharing.
Ingredients for Sopapilla Cheesecake
- 1/2 cup vegetable shortening, cut into pieces
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1 tablespoon ground cinnamon
A Note on the Ingredients
Using full-fat cream cheese is essential here because it creates a thick, stable filling with a rich flavor that holds up well during baking. The melted vegetable shortening poured on top helps achieve that distinct crisp, flaky texture reminiscent of classic sopapilla crusts, making the topping irresistibly crunchy.
Equipment You’ll Need
- 13×9-inch glass baking dish: Ideal for even heat distribution and easy monitoring of the crust’s doneness.
- Electric hand mixer: Helps beat the cream cheese and sugar into a smooth, creamy filling effortlessly.
- Small saucepan: For melting the vegetable shortening gently without burning.
- Small metal spatula: Perfect for spreading the cream cheese filling evenly and carefully layering dough.
- Cooling rack: To cool the bars properly before slicing.
How to Make Sopapilla Cheesecake (Step-by-Step)
- Heat oven to 350°F. In a 1-quart saucepan, melt vegetable shortening pieces over low heat for 2 to 3 minutes or until completely liquid with no pieces remaining. Remove from heat.
- Unroll 1 can of dough. Stretch it to cover the bottom of an ungreased 13×9-inch glass baking dish. Firmly press along the crescent roll perforations to seal together.
- Beat cream cheese and 1 cup sugar. In a medium bowl, use an electric mixer on medium speed until smooth, scraping down sides occasionally. Beat in vanilla.
- Spread cream cheese mixture over the dough in the baking dish using a small metal spatula.
- Unroll the second can of dough onto a lightly floured large piece of parchment paper. Seal the perforations firmly.
- Carefully flip the dough over the cream cheese filling, slowly peeling away the parchment.
- Pour melted shortening evenly over the top dough layer. In a small bowl, mix remaining 1/2 cup sugar with cinnamon and sprinkle evenly over the shortening.
- Bake on the middle rack for 30 to 35 minutes, or until bars are set and edges are golden. Let cool on a cooling rack for 30 minutes.
- Refrigerate uncovered for at least 30 minutes to firm up the filling for easier slicing. Slice into 12 bars (4 rows by 3 rows). Store covered in a single layer in the fridge up to 3 days.
My Top Tips for Perfect Sopapilla Cheesecake Bars
How to Ensure a Crispy Bottom Crust
Make sure to firmly press and seal all the crescent roll perforations on the bottom dough layer to prevent any gaps. Bake until the edges turn a nice golden brown and gently lift the glass dish to check the bottom isn’t doughy before removing from the oven.
The Secret to a Non-Runny Filling
Use full-fat cream cheese softened to room temperature, then beat thoroughly until smooth before adding sugar and vanilla. This creates a luscious, stable filling that bakes perfectly without leaking or becoming runny.
Techniques for Clean, Perfect Slices
Allow the bars to cool completely on a rack, then refrigerate uncovered for at least 30 minutes or longer. Use a long, sharp knife to slice cleanly, wiping the blade between cuts for neat, professional-looking bars.
Sopapilla Cheesecake Variations
| Variation | Additional Ingredients | Instructions |
|---|---|---|
| Cherry Pie Layer | 1 can (21 oz) cherry pie filling | Spread pie filling evenly over bottom crescent roll layer before adding cream cheese mixture. |
| Apple Pie | 1 tsp apple pie spice | Mix apple pie spice into cinnamon-sugar topping before sprinkling over the bars. |
| Nutty Pecan Topping | 1/2 cup chopped pecans | Mix chopped pecans into the cinnamon-sugar topping before sprinkling over the bars. |
Serving Suggestions
- A drizzle of warm caramel sauce or dulce de leche
- A dollop of freshly whipped cream
- A side of fresh berries for a juicy contrast
- A light dusting of powdered sugar for extra sweetness and presentation
Storing, Freezing, and Make-Ahead Instructions
Refrigerator
Store the bars in a single layer in a covered container in the fridge for up to 3 days to keep them fresh and flavorful.
Freezing
Cool the bars completely, slice them into individual portions, wrap each piece tightly in plastic wrap, and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge before serving.
Make-Ahead for a Party
This recipe is fantastic for making a day ahead. Prepare and refrigerate the bars covered; this actually improves texture and makes slicing easier when it’s time to serve.
Frequently Asked Questions (FAQ)
How can I make the bottom crust less doughy?
Seal the crescent roll perforations completely and bake until edges are golden. Check the base of the glass dish before removing from the oven.
Can I make this recipe in a smaller pan?
Yes, but adjust baking time accordingly and expect thinner bars.
Can I make this recipe with crescent sheets instead of rolls?
Yes, crescent sheets can work as long as you seal the seams well to prevent filling leakage.
Can I use puff pastry instead of crescent roll dough?
Puff pastry can be substituted for a flakier texture, but adjust baking time and keep an eye on browning.
How do I get an extra crispy, crunchy top crust?
Make sure to melt the shortening fully and sprinkle the cinnamon-sugar evenly on top. Bake until the crust is deeply golden.
Can I add a layer of fruit filling?
Yes! Spread fruit pie filling like cherry or peach between the first dough layer and cream cheese for a fruity twist.
Can this be made a day or two in advance for a party?
Absolutely. Making it ahead improves the texture and flavor, and makes slicing easier.
Conclusion
This sopapilla cheesecake is honestly one of the easiest and most delicious desserts you can make. With a crispy cinnamon-sugar crust, creamy filling, and simple ingredients, it’s a foolproof recipe that anyone can tackle. I absolutely love seeing your creations! If you make these Sopapilla Cheesecake bars, please leave a comment and a rating below. I can’t wait to hear how they turned out for you! and don’t forget to follow me on Pinterest for more recipes @aisharecipes
