Sopapilla Cheesecake
I'm SO excited to share my recipe for Sopapilla Cheesecake with y'all today! Back in Texas, Sopapilla Cheesecake is pretty well known. However, here is Mississippi everyone I've served it to has never heard of it. Introducing delicious new desserts to people is one of my favorite things! I find so much joy in it because personally I love discovering desserts that are a completely new concept. Honestly, that's one of the things I love most about living in the "Deep South." Before moving here I had never had Caramel Cake -- which now when I think about it, blows my mind because I was totally missing out!
With this recipe, I want to pay if forward and introduce everyone in the south to this AMAZING dessert that is not only delicious but super simple! Sopapillas are a very popular Mexican dessert. If you've never had one, they are simply a puffed fried pastry, dusted with cinnamon sugar, and served with honey. Sopapillas are amazing, but I dare to say that Sopapilla Cheesecake is even BETTER because of the cream cheese. :)
I make this recipe ALL the time because it's super easy & a guaranteed crowd pleaser! Whenever I'm taking someone a meal after they've had a baby or lost a loved one my go-to meal every single time is Sour Cream Chicken Enchiladas + Sopapilla Cheesecake. I love that both dishes can be made in disposable aluminum baking pans and make GREAT leftovers!!!
Whenever I'm taking someone a meal after they've had a baby or lost a loved one my go-to meal every single time is Sour Cream Chicken Enchiladas + Sopapilla Cheesecake.
This may come as a shock to some, but the two layers of crust are simply crescent rolls. They are perfect because they are very buttery and puffy, and the crunchy/melt-in-your-mouth cinnamon sugar topping if divine! 😍
Cannot wait for y'all to try this recipe! Be sure to snap a pic & tag @petitesouthernkitchen on Insta or Facebook!
Bon appétit y'all!
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Sopapilla Cheesecake
Yields 12-1 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
INGREDIENTS
2 (8 ounce) cans crescent rolls, preferably seamless
2 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon ground cinnamon
3 tablespoons honey (optional garnish)
NOTES
Sopapilla Cheesecake is great served warm or cold. If serving warm, let cool for at least 30 minutes before slicing. If serving cold, let cool at room temp for 30 minutes and refrigerate for at least 1 hour.
Recipe slightly adapted from Pillsbury.
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INSTRUCTIONS
Preheat oven to 350 degrees.
Line a 13×9 inch baking dish with parchment paper. Use clips to hold the parchment paper in place.
Melt unsalted butter in a small saucepan over low heat and set aside.
Unroll one can of crescent rolls in the bottom of the baking dish. Be sure to stretch the dough to cover the bottom of the dish. If using crescent rolls with seams, be sure to pinch the seams together.
In the bowl of an electric mixer using the paddle attachment, beat the cream cheese until light and fluffy.
Slowly add 1 cup of sugar and then the vanilla. Mix until combined.
Using a spatula, spread the cream cheese mixture evenly on top of the crescent roll dough. Be sure to spread it all the way to the edges.
Roll out the second can of crescent roll dough on top of the cream cheese.
Slowly pour the melted butter evenly over the dough.
In a small bowl, mix together 1/2 cup of sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the melted butter.
Bake for 30-35 minutes. The bars should appear to be set when slightly shaken.
Let cool at room temp on a wire rack for at least 30 minutes before cutting.
Bars can be served warm or cold.
Drizzle with honey before serving.