Creamy cheesecake filling is sandwiched between a buttery crescent roll crust and completed with cinnamon sugar and honey on this surprisingly simple sopapilla cheesecake.
Do you ever crave one thing that tastes like your childhood? It won’t be the fanciest meals on this planet, nevertheless it brings again nice reminiscences?
For me, a few of these meals embody selfmade orange julius, orange fluff, ice cream sandwich cake, and this sopapilla cheesecake.
What are Sopapillas?
For those who grew up consuming at Chi-Chi’s within the ‘90s or when you’re conversant in Tex-Mex delicacies, you in all probability already know what a sopapilla is.
Sopapillas as we consider them right here within the States are puffed, fried dough squares which might be coated with cinnamon sugar and served with honey. This type of sopapilla is frequent in New Mexico and in Tex-Mex delicacies.
There are different sorts of sopapillas, starting from savory to candy, which might be in style all through Latin America. However as we speak, we’re gonna acknowledge that the kind we’re speaking about isn’t precisely “genuine” – however they’re nonetheless scrumptious.
As a child who grew up within the Midwest within the 80s and 90s, there wasn’t lots of genuine Mexican or Latin American meals round. We thought we had been cultured going to eat at a spot like Chi-Chi’s!
Regardless that I’ve come to like far more genuine Mexican meals as an grownup, I nonetheless keep in mind the servers bringing out these platters of fried, cinnamon-sugar-covered dough and being completely delighted. And that’s a fairly good reminiscence.
(If you wish to strive an genuine Mexican model, do this sopaipilla recipe!)
What’s Sopapilla Cheesecake?
Sopapilla cheesecake combines the cinnamon-sugar goodness of these sopapillas with one among my all-time favourite meals: cheesecake.
A easy cheesecake filling – similar to the filling for my nana’s simple cheesecake – is sandwiched between layers of crescent roll dough. The entire thing will get topped with a bunch of cinnamon sugar and completed with a drizzle of honey.
This recipe doesn’t make a spherical, traditional-style cheesecake. As a substitute, it’s made in a 9×13-inch pan and minimize into bars, similar to my basic cheesecake bars.
It’s an excellent simple recipe that’s nice for taking to a celebration or potluck, since you’ll be able to minimize the cheesecake into as many items as you want. And I can guess that a couple of particular person will likely be transported again to their childhood with only one chew!
How one can Make This Recipe
This sopapilla cheesecake is really easy to make, you may simply discover that it turns into your new go-to recipe.
Elements you’ll want
You realize once I say a recipe isn’t fancy or fussy, the substances record goes to be fairly easy. For this one, you will have:
- 2 8-ounce packages of cream cheese, at room temperature
- 1 ¾ cups granulated sugar, divided use
- 1 teaspoon vanilla extract
- 2 8-ounce cans refrigerated crescent rolls or sheets
- ½ cup butter, room temperature
- 1 ½ teaspoons floor cinnamon
- 3 tablespoons honey
Pillsbury makes crescent dough sheets. They arrive in a can similar to the basic crescent rolls do, however the dough isn’t perforated. That makes it tremendous simple to make use of on this recipe, since all you must do is unroll it and press it into the pan.
For those who can’t discover the dough sheets, although, don’t stress. You possibly can completely use the common cans of crescent rolls. You’ll simply need to pinch the perforated seams collectively earlier than utilizing them within the recipe.
Making sopapilla cheesecake
Begin by making the cheesecake filling. Utilizing a mixer, beat the cream cheese, 1 cup of the sugar, and the vanilla on medium-high velocity till easy. This may take about 3 minutes.
Now it’s time to assemble. Unroll one of many crescent roll tubes and use your fingers to unfold it into the underside of a grease 9×13-inch pan.
If you’re utilizing the crescent rolls as an alternative of the dough sheets, now could be whenever you’ll pinch the perforated seams collectively.
Unfold the filling on prime of the dough, then prime with the second tube of dough in the identical means.
In a medium bowl, use a fork to combine collectively the softened butter, the remainder of the sugar, and the cinnamon. Dot this combination everywhere in the prime of the cheesecake. Don’t fear about spreading it out; it’ll soften within the oven and unfold excessive by itself.
Bake for 35-40 minutes; you need the highest crust to be puffed and golden brown.
When you take away the sopapilla cheesecake from the oven, drizzle it with the honey. Let it cool within the pan for about 2 hours earlier than serving.
You possibly can serve this cheesecake at room temperature or chilled. It’s as much as you!
Storage
Retailer the sopapilla cheesecake within the fridge, lined, for as much as 3 days.
For those who’d wish to freeze leftovers, you’ll be able to. Place sliced bars on a parchment-lined baking sheet and place the complete sheet within the freezer for 1-2 hours.
As soon as the cheesecake bars are frozen by, retailer them in an hermetic container within the freezer for as much as a month. Allow them to thaw within the fridge in a single day.
Recipe FAQs
Assist! I forgot to set my cream cheese out forward of time to melt. What do I do?
Don’t panic! You possibly can velocity issues up by cubing your cream cheese or utilizing the microwave. I cowl each of those strategies in my publish on how one can soften cream cheese.
Ought to I exploit salted or unsalted butter on this recipe?
Truthfully, it actually doesn’t matter. I’ve used each and it has come out scrumptious each methods, so use no matter you occur to have readily available!
Can I make this sopapilla cheesecake forward of time?
Sure! You possibly can serve this sopapilla cheesecake chilled or at room temperature, so you may make it the day earlier than you intend to serve it and retailer it within the fridge till you’re able to eat.
In order for you, merely let the cheesecake come to room temperature earlier than serving, or serve it straight from the fridge.
-
Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
-
Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat the cream cheese, 1 cup of sugar and vanilla on medium-high velocity till easy; about 3 minutes.
-
Unroll crescent roll dough, and use clear fingers to unfold the dough evenly into the underside of the ready baking pan. If utilizing crescent rolls, gently pinch the perforated seams collectively to create a sheet of crescent roll dough.
-
Evenly unfold the cream cheese combination on prime. Repeat the method with the remaining can of dough and place the dough sheet on prime of the cream cheese layer.
-
In a medium bowl, use a fork to mix the butter, remaining 3/4 cup sugar and cinnamon till completely mixed. Evenly dot the combination onto the crescent roll dough.
-
Bake in preheated oven for about 35-40 minutes, or till the crescent roll dough has puffed and turned golden brown.
-
Take away from the oven and drizzle with honey. Cool utterly within the pan for about 2 hours earlier than chopping into 12 squares. Serve at room temperature or chilled. Refrigerate any leftovers for as much as 3 days.
Energy: 462kcal | Carbohydrates: 51g | Protein: 4g | Fats: 29g | Saturated Fats: 16g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 59mg | Sodium: 477mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 745IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 1mg
