This Crescent Dough Sopapilla Cheesecake is one of my husband’s most requested desserts of all time! But it’s easy enough you can make it at home too!
Mateo’s “Famous” Sopapilla Cheesecake Bars Recipe
I’m going to start right off by saying this recipe is NOT one of our usual healthy desserts! But it is soooo worth the splurge!
This is my husband’s go-to “gift” recipe – he makes this Crescent Dough Sopapilla Cheesecake for friends’ birthdays, Christmas presents, you name it.
Around the holidays, he might make five cheesecakes at a time! Once someone tries it, they always put in a request for their own birthday.
As far as cheesecakes go, this one is relatively easy to make. However, unlike a lot of so-called “easy cheesecake” recipes you find online that are no more than cream cheese mixed with sugar, this is a real cheesecake!
You’ll drool over this creamy, yet light and fluffy cheesecake, sandwiched between layers of cinnamon-y sopapilla (a traditional Mexican dessert).
Just take a look…yummmm….
Sopapilla Cheesecake Ingredients
This is a quick-glance shopping list. A full printable copy of ingredients/directions is available at the bottom of the post.
- Refrigerated croissant dough
- Cream cheese blocks (8oz each)
- Heavy cream
- Sour cream
- Flour (we used almond flour, but you can use multi-purpose)
- Vanilla extract
Note: For your convenience, I’ve included shop-able ad links to some of the products used to make this sopapilla cheesecake recipe; read our full disclosure policy here.
How to Make Crescent Dough Sopapilla Cheesecake
Keep reading for photo-step- by step instructions and prep tips or click here to jump to printable recipe.
Use an electric stand mixer or hand mixer to make batter. Be sure to mix in the eggs one at a time so you don’t over-beat.
Set batter aside and layer the bottom of your casserole dish with crescent dough (we use a classic 13×9″ Pyrex Baking Dish). It will be like putting together a puzzle.
TIP: Freeze dough for 10 minutes beforehand for easier handling.
Pour cheesecake batter over the first layer of croissant dough, then cover with the rest of crescent dough triangles.
To make your cinnamon sugar sopapilla topping:
Toss together 1/2 cup sugar and 1/4 cup cinnamon in a small mixing bowl Use half of this mixture to coat the top of the cheesecake before baking.
TIP: Be sure to chill your cheesecake completely before cutting and serving. After plating each piece, drizzle with honey and finish with remaining cinnamon sugar.
Make Cooking Fun (and Easy!)
Grab a free printable copy of our Easy Sopapilla Cheesecake recipe:
If you love this recipe, rate it!
This Sopapilla Cheesecake is one of my husband's most requested desserts of all time!
- 1 can croissant dough
- 3 blocks cream cheese 8oz each
- 3/4 cup heavy cream
- 1 cup sour cream
- 4 eggs
- 1/4 cup flour we used almond flour, but you can use multi-purpose
- 1 cup sugar
- 1 Tablespoon vanilla extract
- 1/4 cup cinnamon
- 1/2 cup sugar
- 1/4 cup honey
- With an electric mixer, beat cream cheese and 1 cup sugar until light and fluffy.
Add heavy cream, flour, sour cream, and vanilla extract.
Mix in eggs one at a time, just enough to combine with the batter. Set aside.
In a medium casserole dish, layer the bottom completely with croissant dough.
Pour cheesecake batter over the first layer of croissant dough.
With the remaining croissant dough, cover completely the cheesecake batter.
In a small bowl, toss together 1/2 cup sugar and 1/4 cup cinnamon. Use half of this mixture to coat the top of the cheesecake.
Bake at 325°F for 40 minutes. Remove from oven and allow to cool for half an hour. Refrigerate for at least 2 hours to fully set.
- Before serving, drizzle with honey and dust with remaining cinnamon sugar.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite easy dessert recipes:
p style=”text-align: center;”>3-Ingredient Cookies & Cream Ice Cream Cake
p style=”text-align: center;”>Double Chocolate Hershey’s Kiss Cake
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Last updated on July 21st, 2018 at 05:12 pm
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