Easy Ube Sopapilla Cheesecake

Ube sopapilla cheesecake is the answer to every "what should I bring?" panic text you've ever sent.

Two cans of crescent dough, a creamy ube-spiked filling, and a cinnamon sugar top that bakes up golden and slightly crispy. No special equipment, no complicated technique, no stress. You can have it in the oven in under 15 minutes.

I started making the classic version for potlucks years ago because it travels well and people always ask for the recipe. Then I did what I do to most desserts and added ube. The purple color alone makes people stop and stare.

If you want to skip the ube and keep it classic, that works too. But I'd try it purple at least once.

If you love easy ube bakes, my ube basque cheesecake is just five ingredients and even more impressive-looking for how little effort it takes.

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I've been adding ube to everything for years - ube pancakes, ube pandesal, ube ice cream, ube rolls. This sopapilla cheesecake was a natural next step.

You don't have to be a baker to pull this off. If you can unroll crescent dough and use a hand mixer, you can make this. Skip the ube if you want the classic, or keep it for that sweet purple twist. Either way, it disappears fast at any table.

What is Sopapilla Cheesecake

Sopapilla (pronounced so-pah-PEE-yah) is a light, crispy fried pastry popular in the Southwestern US, usually served with honey. Sopapilla cheesecake takes that idea and turns it into a baked slab dessert - flaky crescent dough on top and bottom, creamy filling in the middle, buttery cinnamon sugar on top.

The ube version mixes ube halaya and ube extract into the cream cheese filling for that sweet, nutty purple yam flavor and a gorgeous color. New to ube? Here's everything you need to know.

Ingredients

Cheesecake

• Crescent roll dough: Two cans, standard size. Pillsbury works great. Don't stretch or tear the dough more than you need to - you want it to cover the pan in an even layer.
• Cream cheese: Use full-fat block cream cheese, not the spreadable kind from a tub. Take it out of the fridge at least an hour before you start so it's soft enough to mix without lumps.
• Butter – Melted and poured directly over the top layer of dough before the cinnamon sugar goes on. This is what helps the top get that golden, slightly crispy finish.
• Vanilla – Adds warmth and depth to the cheesecake.
• Egg – To bind the ingredients together.
• White sugar – For sweetness in the filling and the topping.
• Ube halaya and ube extract: The halaya adds body and flavor to the filling. The extract deepens the color and punches up the ube taste. Both are optional if you want the classic version, but together they make the filling genuinely purple and flavorful. Ube extract brands vary in strength, so start with the amount in the recipe and adjust to taste.

Toppings:

• White sugar – For sprinkling on top.
• Cinnamon – The key to the signature Sopapilla flavor.

How to Make Sopapilla Cheesecake

1. Preheat your oven to 350°F (175°C).
2. Unroll one can of crescent rolls and press it into the bottom of a greased 9x13 inch baking dish to form the base.
3. In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract, ube halaya and/ or ube extract. Mix until smooth and well combined.
4. Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
5. Unroll the second can of crescent rolls and place it on top of the cream cheese layer.
6. Pour the melted butter on top of the crescent dough.
7. On a separate small bowl, combine the toppings. Sprinkle evenly over the melted butter.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is set.
9. Allow the ube sopapilla cheesecake to cool before slicing into squares.

Variation

• Classic Sopapilla Cheesecake – Skip the ube and stick to the traditional cream cheese filling.
• Pumpkin Sopapilla Cheesecake – Swap ube with pumpkin puree for a seasonal spin.
• Chocolate Sopapilla Cheesecake – Add a layer of melted chocolate or chocolate chips to the filling.
• Berry Sopapilla Cheesecake – Fold fresh or frozen berries into the cream cheese mixture.
• Matcha sopapilla cheesecake: Swap the ube extract for matcha powder mixed into the cream cheese. Earthy, slightly bitter, and really beautiful against the golden pastry

What to Serve With This

• Whipped Cream – A light and fluffy topping that pairs perfectly with the rich cheesecake.
• Honey Drizzle – For an extra layer of sweetness, drizzle honey over each slice.
• Fresh Berries – Serve with strawberries or raspberries for a pop of freshness.
• Ice Cream – A scoop of vanilla ice cream on the side adds extra indulgence.

For a full Filipino-inspired dessert spread, this fits right in alongside other easy Filipino dessert recipes on the site.

How to Store Leftovers

Store leftover sopapilla cheesecake covered or in an airtight container in the fridge for up to 4 days. The crust softens slightly as it sits, but it still tastes great cold.

To freeze: cut into individual squares, wrap each one in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge and let come to room temperature before eating.

Recipe FAQs

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