This Sopapilla Cheesecake is a creamy, sweet, and crispy dessert that brings together the best of two worlds! With its layers of flaky crescent dough, rich cream cheese filling, and a touch of cinnamon sugar, this dessert is not only easy to make but also perfect for any occasion, from weeknight treats to potlucks.
If you're craving something savory to go with it, my Mexican Pasta Salad makes a perfect pairing!
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I love how easy this Sopapilla Cheesecake is to prepare. It’s my go-to dessert for potlucks, and let me tell you—this version is creamier and easier the usual cinnamon rolls! It’s almost like combining the best of cinnamon rolls with a cheesecake, creating an irresistible, soft, and flavorful treat.
If you’ve been following along, you know I love to “ubefy” a lot of recipes—whether it’s ube ice cream, ube pancakes, or even ube basque cheesecake. This Sopapilla Cheesecake is right in line with those, too! Adding ube flavoring made it even more special. Of course, you can totally omit it if you prefer the classic version, but I think the ube gives it a unique flair and a pretty purple hue!
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Why You'll Love This Recipe
- Easy to make with simple ingredients
- Combines creamy cheesecake with flaky pastry
- The cinnamon-sugar topping adds the perfect crunch
- Great for potlucks or any gathering
- Option to add ube for a fun twist
What is Sopapilla?
Sopapilla (pronounced so-pah-PEE-yah) is a light and crispy fried pastry.
Its origins trace back to Spanish and Native American influences.
It’s especially popular in the Southwestern United States, particularly in New Mexico.
Sopapillas are often served with honey, making them an irresistible dessert!
Ingredients
Cheesecake
- Pillsbury™ Original Crescent Rolls (8 Count) – For the flaky crust layers.
- Cream cheese (room temperature) – Makes the filling rich and creamy.
- Butter – Helps create a buttery, crispy topping.
- 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 jam (optional) – Adds a sweet, purple twist to the classic recipe.
- Ube extract (optional) – Enhances the ube flavor and color.
Toppings:
- White sugar – For sprinkling on top.
- Cinnamon – The key to the signature Sopapilla flavor.
Substitution and Addition Ideas
- Honey – Drizzle on top for a traditional Sopapilla experience.
- Chocolate chips – Fold into the cream cheese mixture for a chocolatey twist.
- Pumpkin puree – Swap the ube with pumpkin for a fall-inspired version.
- Puff pastry – Use instead of crescent rolls for a slightly flakier texture.
- Vegan cream cheese – For a dairy-free option.
How to Make Sopapilla Cheesecake
- Preheat your oven to 350°F (175°C).
- Unroll one can of crescent rolls and press it into the bottom of a greased 9x13 inch baking dish to form the base.
- 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.
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Unroll the second can of crescent rolls and place it on top of the cream cheese layer.
- Pour the melted butter on top of the crescent dough.
- On a separate small bowl, combine the toppings. Sprinkle evenly over the melted butter.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is set.
- 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.
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.
How to Store Leftovers?
Store leftover Sopapilla Cheesecake in an airtight container in the fridge for up to 4 days. You can also freeze individual slices for later enjoyment!
Rose's Top Tips
- Make sure the cream cheese is at room temperature for easy mixing.
- Let the cheesecake cool completely before slicing to keep the layers intact.
- For a crispier top, broil for the last 1-2 minutes of baking.
Recipe FAQs
Sopapillas are traditionally made of fried dough, typically served with honey or cinnamon sugar.
No, while both are fried pastries, beignets are typically square and denser, whereas sopapillas are lighter and puffier.
Sopapillas are popular in Texas, but they are originally from New Mexico, with influences from Spanish and Native American cuisine.
Yes, you can freeze Sopapilla Cheesecake. Wrap slices tightly and store them in a freezer-safe container.
Yes, sopapillas can be cooked in an air fryer for a lighter version. Simply air fry until golden brown and crispy!
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Easy Sopapilla Cheesecake Recipe
Equipment
- 1 9×13 inch baking dish
- 1 MIxing Bowl
Ingredients
- 2 cans (8 ounces) Pillsbury™ Original Crescent Rolls (8 Count)
- 2 packs (8 ounce) cream cheese (room temperature)
- ¼ cup butter
- 1 teaspoon vanilla
- 1 egg
- ¾ cup white sugar
- ¼ cup ube jam optional
- 1 teaspoon ube extract
Topping
- ½ cup white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll one can of crescent rolls and press it into the bottom of a greased 9×13 inch baking dish to form the base.
- In a mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract, ube jam and/ or ube extract. Mix until smooth and well combined.
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Unroll the second can of crescent rolls and place it on top of the cream cheese layer.
- Pour the melted butter on top of the crescent dough.
- On a separate small bowl, combine the topppings. Sprinkle evenly over the melted butter.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is set.
- Allow the ube sopapilla cheesecake to cool before slicing into squares.
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Notes
- Make sure the cream cheese is at room temperature for easy mixing.
- Let the cheesecake cool completely before slicing to keep the layers intact.
- For a crispier top, broil for the last 1-2 minutes of baking.
- For an extra touch, top it with whipped cream ,strawberries or raspberries and on top when serving.
Thank you for your feedback 😊