You’ll love this sopapilla cheesecake with condensed milk, flaky crescent rolls, and cinnamon sugar. Similar to the classic Mexican style churro cheesecake.
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Sopapilla cheesecake is a combination of churros and cheesecake bars, similar in flavor to churro cheesecake. Instead of a graham cracker crust, crescent dough is topped with a layer of buttery cinnamon sugar and sweet cheesecake filling in the middle.
Check out this delicious recipe for Churro Cheesecake Bites.
Ingredients
Crescent Dough - Store bought crescent dough or crescent dough sheets.
Condensed Milk - Canned full fat variety or fat free as a substitute.
Cream Cheese - This recipe uses a whole block of full-fat variety, but you can substitute low-fat.
Egg- One large whole egg.
Extract - Mexican vanilla is recommended, it has notes of cinnamon.
Butter - Salted or unsalted will be delicious. You can also use a butter substitute as well.
Sugar - White granulated or cane sugar is best.
Cinnamon - Choose your favorite ground cinnamon brand or even pumpkin spice blend.
Toppings
The flavor of this sopapilla cheesecake is simple which makes it so easy to add additional flavors and toppings.
- Honey
- Condensed Milk
- Nutella or Chocolate Sauce
- Dulce De Leche
- Pineapple
- Cherries
- Blueberries
- Toasted Coconut
- Strawberry Sauce or Glaze
- Cookie Butter
- Mini Chocolate Chips
- Crumbled Cookies
- Lemon Curd
Tips & Suggestions
Fully chill the cheesecake before slicing or freeze for 15-20 minutes for extra clean cuts.
Don’t skip on rolling out the crescent dough. Crescent dough when it bakes really puffs up, rolling it out thinner will help with a nice flat crust.
Don’t skip on pre baking the bottom crust, this will prevent an uneven and soggy crust.
Make Party Cups
Use disposable treat cups adding a serving of cut sopapilla cheesecake bites. Then topping with fresh chopped strawberries and a drizzle of honey or condensed milk.
If making these individual servings for an event, remember to keep them refrigerated, the cheesecake it very perishable.
Leftovers and Storage
Leftover sopapilla cheesecake bites should be stored in the refrigerator, in an airtight container for 3 days. Wrap individually and freeze for up to 3 months.
How To Make Sopapilla Cheesecake Step By Step
1.Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl mix the sugar and cinnamon. Set aside.
Roll out Crescent Dough and Par Bake
3. Roll out both of the crescent dough a bit larger than your baking dish. Trim if necessary.
4. Grab the baking dish and brush the bottom layer with ½ the melted butter. Sprinkle with half of the cinnamon sugar mixture.
5. Put one of the trimmed crescent dough into the baking dish. Place into the oven and par bake the bottom crust for about 5-6 minutes.
Make The Cheesecake Filling
6. To a mixing bowl add the very soft cream cheese, with a whisk mix well until smooth.
7. Add the condensed milk, egg, and vanilla extract. Mix until well combined. Set aside.
Layer and Bake
8. Carefully grab the baking dish with the par baked crust. Pour the cheesecake filling onto the crust.
9. Top with the other rolled and trimmed crescent dough. Brush with the remaining melted butter. Sprinkle with the cinnamon sugar mixture.
10. Place into the oven and bake for 30-35 minutes. The top will be be golden brown.
11. Remove from the oven and let fully cool. Cover and place into the refrigerator and chill for a minimum of 4 hours.
12. Cut into bars and serve with honey, condensed milk, dulce de leche, or fresh fruit. Enjoy.
Sopapilla Cheesecake
Equipment
- 9x13 Baking Dish or Larger
- Mixing Bowl
- Spoon, Whisk, and Rubber Spatula
- Measuring Tools
- Rolling Pin
Ingredients
- 2 8oz. Crescent Rolls, refrigerator
- 1 14oz. Condensed Milk
- 2 8oz. Cream Cheese, softened
- 1 Egg
- 1 tablespoon Mexican Vanilla
- Touch Flour for rolling
Cinnamon Sugar Topping
- ¼ cup Butter, melted
- ¼ cup Sugar
- 2 teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl mix the sugar and cinnamon. Set aside.
Roll Out Dough and Par Bake
- Roll out both of the crescent dough a bit larger than your baking dish. Trim if necessary.
- Grab the baking dish and brush the bottom layer with ½ the melted butter.
- Sprinkle with half of the cinnamon sugar mixture.
- Put one of the trimmed crescent dough into the baking dish.
- Place into the oven and par bake the bottom crust for about 5-6 minutes.
Make The Cheesecake Filling
- To a mixing bowl add the very soft cream cheese, with a whisk mix well until smooth.
- Add the condensed milk, egg, and vanilla extract. Mix until well combined. Set aside.
Layer and Bake
- Carefully grab the baking dish with the par baked crust.
- Pour the cheesecake filling onto the crust.
- Top with the other rolled and trimmed crescent dough.
- Brush with the remaining melted butter. Sprinkle with the cinnamon sugar mixture.
- Place into the oven and bake for 30-35 minutes. The top will be be golden brown.
- Remove from the oven and let fully cool. Cover and place into the refrigerator and chill for a minimum of 4 hours.
- Cut into bars and serve with honey, condensed milk, dulce de leche, or fresh fruit. Enjoy.
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