Sopapilla Cheesecake – a delightful fusion of the beloved New Mexican dessert and creamy cheesecake, wrapped in a flaky crust. This dessert is a quick crowd-pleaser, ideal for cheesecake enthusiasts and cinnamon lovers. If you enjoy churros or sopapillas, you’re invited for a treat with this simple and tasty sopapilla cheesecake recipe.
Imagine layers of sweetened cream cheese nestled between crescent rolls, topped with a buttery cinnamon sugar blend. These cheesecake bars will make you feel mouthwatering, as it is a traditional New Mexican dessert. Perfect for sharing, this easy-to-make treat is a hit at potlucks, housewarmings, or weekend indulgences.
You can enhance the presentation by drizzling honey or adding whipped cream if you like, but rest assured, these bars are lovely and cinnamony on their own. Whether you’re a seasoned chef or a beginner, this recipe is not only delicious but also a joy to create.
Try making my sopapilla cheesecake bars today! I tried this recipe for the very first time on my son’s birthday long ago as he is a cheesecake lover and wanted me to bake a new and different cake from him rather than opting for some well-known flavors. If you’re a cheesecake enthusiast, explore more recipes like Marble cake, Lemon cake, and Eggless vanilla cake.
What Is Sopapilla?
Sopapilla, a beloved South American dessert, has captured the hearts of many with its simplicity and delightful flavors. Picture this: a straightforward creation of dough, fried to perfection until it puffs up, and then adorned with a generous drizzle of honey or a dusting of powdered sugar. Now, let’s embark on a culinary adventure where the charm of sopapilla intertwines with the creamy decadence of cheesecake.
In the realm of this cheesecake creation, the essence of sopapilla shines through not just as an element but as a key player. It takes on a dual role, serving both as a crust that cradles the luscious cheesecake and as a delectable topping that elevates the overall experience.
The journey begins with the simplicity of sopapilla, a dessert rooted in South American culinary traditions. The dough, when exposed to the alchemy of frying, undergoes a magical transformation, puffing up to a delightful texture that forms the foundation of our cheesecake. This crispy yet tender crust becomes the canvas upon which the rich and creamy cheesecake filling will unfold its decadent tale.
But the sopapilla’s involvement doesn’t end there. It ascends to new heights, gracing the top of the cheesecake like a golden crown. Its presence as a topping introduces a delightful contrast, a perfect marriage of textures and flavors. The buttery warmth of sopapilla meets the cool, velvety embrace of the cheesecake, creating a symphony for the taste buds.
Overview: How To Make Sopapilla Cheesecake?
To commence preheat your oven to a toasty 350 degrees F and give a 9×13-inch baking dish a friendly coating of nonstick cooking spray. In a small bowl, mix 1/4 of the sugar with cinnamon for that extra sprinkle of magic. In a larger bowl, let your electric mixer dance with the cream cheese until it’s smooth and silky.
Add in the remaining 1 cup of sugar, an egg, and a dash of vanilla, letting them all mingle into a delightful concoction. Now, roll out those crescent dough sheets and press one into the baking dish, spreading the creamy goodness on top. Seal the deal with the second crescent dough roll.
Time for a buttery brush-up! Melted butter takes the stage, and a sweet shower of cinnamon sugar adds the finishing touch. Bake this symphony for 30-35 minutes until golden brown perfection is achieved. A sweet honey drizzle follows, creating the ultimate flavor crescendo. Let it cool for an hour (or chill overnight for slicing ease), then embrace the choice – warm or cold. Twelve bars of bliss await, ready to be devoured in every delightful bite!
Sopapilla Cheesecake Recipe(Cinnamon’s Spark)
- Baking Dish
- Small Bowl
- Large Bowl with Electric Mixer
- Measuring Cups
- Tubes of Crescent Roll Dough Sheets
- Pastry Brush
- 2 tubes crescent roll dough sheets
- 1 package cream cheese, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- Ground cinnamon
- Melted butter
- Heat your oven to 350 degrees F.
- Coat a 9×13-inch baking dish with nonstick cooking spray.
- In a small bowl, mix 1/4 of the sugar with cinnamon and set it aside.
- Use an electric mixer in a large bowl to beat smooth the cream cheese. Add remaining sugar, egg, and vanilla, beat to combine, and set aside.
- Unroll crescent roll dough sheets; press one into the baking dish. If using perforated dough, pinch seams to seal.
- Spread the cream cheese mixture evenly on the dough, then cover with the second crescent roll dough.
- Brush the top with melted butter and sprinkle the cinnamon-sugar mix all over.
- Bake in the preheated oven for 30-35 minutes until golden brown and set when gently shaken.
- Remove from the oven and drizzle evenly with honey
- Cool for at least 1 hour in the pan. Optionally, chill overnight for easier slicing, then bring to room temperature or rewarm before cutting into 12 bars.
- Substitute puff pastry dough for the crescent dough if you want.
- Metal pans are better at conducting heat than glass ones, so your bars will bake more uniformly and your crescent rolls will be perfectly crisp.
- If you want a stronger cinnamon taste, add 1½ or even 2 teaspoons of ground cinnamon; if you want a milder flavor, use only ¾ teaspoon.
- To check if the sopapilla cheesecake has baked completely, gently shake the pan. If the cheesecake isn’t baked long enough to set, it will wobble all over. When the center moves ever-so-slightly, you’ll know that is set.
|Amount per Serving (1 Bar)
|– Saturated Fat
|– Dietary Fiber
What Are Some Possible Variations?
- Elevate your cheesecake by adding a delightful layer of cherry or apple pie filling or a drizzle of raspberry sauce on the cream cheese before covering it with the top crust. Delicious!
- Opt for crescent roll dough sheets for convenience. If you only find perforated ones, no worries—just pinch the seams to seal completely.
Halve the Recipe:
- Adjusting for a smaller crowd? Easily halve all the ingredients and bake in an 8×8 pan for a perfectly portioned treat.
Sweeten with Honey:
- Don’t overlook the honey and cinnamon sugar—they’re the magic touch that elevates the flavor of this dessert. Trust us, you won’t want to skip it!
Can We Opt for Homemade Dough?
Absolutely! If you’re feeling adventurous and want to add a personal touch, homemade dough is a fantastic choice. Instead of the convenient store-bought crescent rolls, consider making your own dough. While it might take a bit more time, the result will be a wonderfully flaky texture that’s worth the effort.
To whip up a homemade version, combine flour, butter, and a leavening agent like baking powder. Knead the dough until it’s smooth and roll it out into thin sheets. This DIY approach not only allows you to control the ingredients but also adds a homemade charm to your Sopapilla Cheesecake Bars. Embrace the process, and enjoy the delightful outcome of your extra effort!
Managing Leftovers and Further Servings!
- Keep your Sopapilla Cheesecake Bars fresh by covering the baking dish with plastic wrap or transferring them to an airtight container.
- Pop them in the refrigerator to maintain their creamy texture and preserve the delightful flavors.
- Refrigerating Overnight (Recommended):
- For easier slicing and a more chilled treat, consider chilling the bars in the refrigerator overnight.
- This step not only makes cutting a breeze but also allows the flavors to meld, enhancing the overall deliciousness.
- Bringing to Room Temperature:
- Before serving, bring the chilled bars to room temperature for a bit, or rewarm them gently if you prefer a warm and gooey experience.
- This step ensures that you savor the perfect balance of creaminess and flakiness in every bite.
- Enjoying Warm or Cold:
- Whether you relish them warm or chilled, these Sopapilla Cheesecake Bars are bound to be a scrumptious delight. So, savor the goodness!
Frequently Asked Questions (FAQs)
Q:1 How do I achieve the perfect texture for the crescent dough?
A: You need to Bake until the crescent dough has puffed and turned golden brown, and the bars appear set when gently shaken.
Q:2 Can I use a different sweetener instead of honey?
A: Sure, experiment with maple syrup or agave for a unique flavor.
Q:3 What other fruit toppings can I add?
A: Get creative! Try cherry or apple pie filling or a raspberry sauce for a delightful twist.