What Is “Sopapilla Cheesecake”?
Despite the name, it’s not a traditional sopapilla (fried dough). Rather, it uses crescent roll dough (or puff pastry in some versions) as a flaky crust, sandwiching a creamy cheesecake layer, then topped with melted butter + cinnamon-sugar.
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The result: a dessert that has crispy, buttery edges; a smooth, tangy cheesecake interior; and the sweet, cinnamony crust that evokes sopapillas.
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It’s often baked in a 9×13‑inch pan and served in bars or squares.
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Because many versions exist, I’ll present a master version plus options. You can choose the one that fits your ingredients and taste.
Ingredients & Why They Matter
Here’s a comprehensive ingredient list with optional adjustments and rationale.
Core Ingredients (for about 12 bars)
Crescent dough (2 cans, 8 oz each) — the flaky “crust” layers
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Cream cheese (2 packages, 8 oz each / ~450 g total), softened
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Granulated sugar (various amounts) — sweetens both cheesecake layer and the topping
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Egg(s) — to bind the cheesecake filling
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Vanilla extract — flavor depth
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Salt (a pinch) — balances sweetness
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Butter (melted) — brushed on top to help crisp and brown the top layer, and to help cinnamon-sugar stick
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Cinnamon + sugar (topping mixture) — gives the “sopapilla” effect of sweet, crackly sugar + spice crust
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Honey (optional garnish / drizzle) — some versions drizzle warm honey on top once baked to echo sopapilla tradition.
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Optional / Alternative Ingredients & Adjustments
Puff pastry instead of crescent dough — gives a lighter, flakier crust (some versions prefer this)
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Sour cream in the cheesecake layer to make it creamier and less tangy (used in some Delish versions)
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Cornstarch in filling (to help stabilize) — some homemade versions include it.
Nuts (e.g. sliced almonds, pecans) sprinkled on top for crunch.
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Equipment & Prep Notes
You’ll need:
A 9×13‑inch (or similar) baking dish
Mixer (stand or hand)
Spatula
Small bowl for topping mixture
Pastry brush
Cooling rack
Measuring cups & spoons
Sharp knife
Prep tips:
Soften cream cheese in advance (room temperature) so it blends smoothly.
Seal seams of crescent dough so cream cheese doesn’t leak out.
Line or grease your pan well to make removal easier.
Step‑by‑Step Instructions (Master Version)
Below is a full, detailed method (with suggested timing and notes). You can adjust based on your particular version (with or without sour cream, puff pastry, etc.).
1. Preheat & Prepare Pan
Preheat your oven to 350 °F (≈ 175 °C).
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Grease a 9×13‑inch baking dish (or spray nonstick) and optionally line with parchment paper so you can lift out bars easily.
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2. Layer the Bottom Crust
Unroll the first can of crescent dough (or puff pastry) and press it into the bottom of your baking dish.
If the dough is perforated (crescent style), pinch seams together so it becomes one continuous sheet.
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Press it gently so it covers the bottom evenly.
3. Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy (about 2–4 minutes).
Add sugar, vanilla, and a pinch of salt, beat until well incorporated.
Add eggs (one at a time if using multiple) and mix until smooth and silky.
If using sour cream or cornstarch (optional variations), fold them in now carefully.
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Scrape down the bowl sides and ensure mixture is homogeneous.
4. Spread the Filling
Spread the cheesecake filling over the bottom dough layer, distributing it evenly and smoothing top with a spatula to nearly the edges.
The idea is a consistent thickness so each bar is creamy throughout.
5. Top Crust Layer
Unroll the second can of crescent dough (or rolled puff pastry) and lay it over the filling. Pinch seams or edges to seal.
Some recipes suggest lightly rolling or stretching the top layer to cover completely.
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6. Butter & Cinnamon‑Sugar Topping
Melt the butter and drizzle or brush it evenly over the top crust layer.
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In a small bowl, mix remaining sugar + cinnamon (and optional pinch of salt).
Sprinkle that over the buttered top so the sugar-cinnamon sticks.
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7. Bake
Bake in the preheated oven 35 to 40 minutes (or 30‑35 minutes in lighter versions) until the top crust is golden, puffed, and the filling is set (i.e. slight jiggle in the center).
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Watch closely toward the end—top can brown quickly.
8. Cool & Chill
Remove from oven and place on a cooling rack. Let it cool at room temperature for at least 30 minutes to an hour so the filling firms.
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For best slicing and texture, refrigerate for 3 hours or overnight before cutting.
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9. Serve & Garnish
Drizzle with honey if desired (this adds a classic sopapilla touch).
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Cut into bars or squares (e.g. 3 × 4 or 4 × 4 grid).
Serve chilled, or at room temperature. Some people enjoy slightly warm (but let cooling first so it doesn’t spill).
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Optionally dust with powdered sugar, or add whipped cream / fresh fruit on the side.
Timing & Workflow Summary
Here’s a helpful timeline to guide you:
Prep & seasoning = ~10 minutes
Layer bottom crust + filling + top crust = ~5–7 minutes
Butter + sugar topping = ~2–3 minutes
Baking = ~30–40 minutes
Cooling & chilling = ~1 to 3 hours (or overnight for best results)
Active hands-on time is about 20–25 minutes. The rest is baking and cooling.
Tips, Tricks & Troubleshooting
Here are many insights to help you get it perfect:
Cream cheese softness matters — make sure cream cheese is well softened; cold cream cheese causes lumps.
Prevent leakage — pinch seams or edges tightly when layering dough.
Don’t overbake — overbaking dries out the cheesecake filling; a slight jiggle in the center is okay (it firms as it cools).
Even spreading — spread filling nearly edge to edge to avoid gaps.
Butter topping carefully — drizzle or brush slowly to avoid soaking through cracks; ensure full coverage.
Cinnamon-sugar ratio — use about 1 part cinnamon to 3–4 parts sugar (adjust to sweetness level).
Chill thoroughly — chilling before slicing helps clean cuts and stable texture.
Use crescent rolls or puff pastry — both work; puff pastry gives flakier crust, crescent dough is more classic.
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Serve with honey — that drizzle adds authenticity and extra sweetness.
Watch browning — if edges brown too fast, tent loosely with foil near end.
Some home cooks on Reddit mention adding cornstarch to the cream cheese filling to make it set more firmly, which helps avoid a runny center.
Variations & Flavor Twists
Here are many creative ideas you can try:
Fruit layer: Spread a thin layer of fruit jam (e.g. strawberry, blueberry) over the cream cheese filling before placing top dough.
Nutty topping: Sprinkle chopped pecans, walnuts, or sliced almonds over the cinnamon-sugar topping before baking.
Chocolate swirl: Drizzle melted chocolate over the filling before adding top crust, or swirl a bit into filling.
Lemon / citrus twist: Add lemon zest or a bit of lemon juice into the cream cheese filling to brighten it.
Pumpkin or spice version: Add pumpkin puree + pumpkin spice to the cream cheese layer for autumn twist.
Gluten-free version: Use gluten-free crescent dough or gluten-free puff pastry.
Reduced sugar / lighter: Use half the sugar in filling and topping; play with using cream cheese blends, or sugar substitutes (test carefully).
Serving Suggestions & Presentation
Cut into neat bars and serve chilled or at room temp.
Drizzle warm honey over bars just before serving for shine & extra sweetness.
Serve with whipped cream or a scoop of vanilla ice cream on the side.
Garnish with fresh berries (strawberries, raspberries) for color and brightness.
Sprinkle powdered sugar lightly just before serving.
Arrange bars on a decorative platter for potlucks, family dinners, parties.
Storage, Freezing & Make-Ahead Tips
Refrigeration: Store leftover bars in an airtight container in the fridge for up to 3–4 days.
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Freezing: You can freeze individual bars, wrapped well, for up to 2 months. Thaw overnight in fridge before serving.
Make ahead: Because the dessert needs cooling and chilling, you can bake earlier in the day or the night before, chill, then cut just before serving.
Drizzle honey later: If using honey on top, do that just before serving so it doesn’t soak in too much.
Cultural & Historical Notes
The dessert is a creative fusion: it borrows the sweet, cinnamon-sugar style of sopapillas (a Latin American fried dough) and pairs it with American cheesecake.
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It’s often classified as an easy sheet cheesecake or cheesecake bar rather than a traditional baked cheesecake.
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In many Latin-American / Tex-Mex dessert menus, sopapillas are served with honey; this cheesecake version echoes that by drizzling honey over.
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Despite some calls of “not real sopapilla,” it’s beloved as comfort food in many households.
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Printable/“Clean” Recipe Summary
Sopapilla Cheesecake Bars (makes ~12 bars)
Ingredients:
2 cans (8 oz each) crescent roll dough
2 packages (8 oz each) cream cheese, softened
~1 cup granulated sugar
2 eggs
1 tsp vanilla extract
Pinch of salt (optional)
Butter, melted (≈ ½ cup or as needed)
Cinnamon + sugar mixture (for topping)
Honey (optional drizzle)
Instructions:
Preheat oven to 350 °F. Grease a 9×13 baking dish.
Press first dough layer (pinch seams) into bottom of dish.
In a mixer, beat cream cheese until smooth. Add sugar, vanilla, salt, then eggs, mixing until silky.
Spread cheesecake mixture over bottom dough layer.
Lay second dough layer on top (pinch seams).
Brush with melted butter. Sprinkle cinnamon-sugar mixture over top.
Bake ~35–40 minutes until golden and set.
Cool at least 30 min at room temp, then chill several hours.
Drizzle honey (optional). Cut into bars and serve.
If you like, I can convert this into a 2000-word illustrated version with step‑by‑step photos, or a version adapted to ingredients you have in your kitchen (for example, if crescent dough isn’t available). Would you like me to send one of those?
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