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    Home · Recipes · Dessert · Sopapilla Cheesecake Recipe

    March 13, 2019

    Sopapilla Cheesecake Recipe

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    Surpass all dessert expectations with Sopapilla Cheesecake Bars -- the ever-popular, crowd-pleasing party dessert with a flaky crust, a buttery, cinnamon-sugar topping, and a thick, luscious center of smooth and creamy cheesecake filling.

    These layered cheesecake bars can easily be whipped up, assembled, and baked with just a few simple steps!

    Sopapilla Cheesecake squares stacked up on top of each other on a white plate. Lying next to the squares are two cinnamon sticks.

    In addition to a fail-proof dessert recipe perfect for entertaining, we'll also cover:

    • Why you might prefer puff pastry to crescent rolls your Sopapilla Cheesecake.
    • How to make an extra fluffy cream cheese filling!
    • Helpful recipe tips.
    • Plus, serving and storage tips!

    Love cheesecake?! Add our easy Sour Cream Cheesecake to your baking lineup. Bookmark it for next time!

    FROM SOPAPILLAS TO SOPAPILLA CHEESECAKE

    Sopapillas are a New Mexican staple consisting of a pillowy soft dough that is fried, and then either smothered, stuffed, or best of all, dusted with cinnamon-sugar and a drizzle of honey.

    You'll find them as a dessert option on just about any Mexican menu, but they are the perfect ending to any meal. Speaking of perfect endings, back to the Sopapilla Cheesecake.

    These cheesecake bars are a souped-up take on the sopapilla, and they are everything your potluck dessert table could want and then some. You'll find it in a casserole dish, stacked with layers of crispy pastry, filled with a sweet and fluffy cream cheese center, and topped with that signature sopapilla happy-ending of cinnamon-sugar and a drizzle of honey.

    For another delicious cheesecake recipe, be sure to try our Cherry Cheesecake next!

    An overhead shot of Sopapilla Cheesecake in a white baking dish. Cut butter, cinnamon sticks, forks and plates all surround the baking dish.

    WHAT'S IN SOPAPILLA CHEESECAKE?

    • Puff Pastry (or Crescent Rolls, if desired -- see substitution notes below)
    • Cream Cheese
    • Butter
    • Sugar
    • Vanilla
    • Cinnamon

    WHY PUFF PASTRY IS BETTER FOR SOPAPILLA CHEESECAKE

    When it comes to Sopapilla Cheesecake, you can go one of two ways for the dough -- refrigerated puff pastry sheets or crescent rolls. Because one aspect of Sopapilla Cheesecake is a rich, decadently buttery topping dusted with cinnamon and sugar, puff pastry is absolutely the better choice of the two.

    While most definitely buttery, the puff pastry sheets you'll find in the freezer section of your grocery store are not greasylike their crescent roll counterpart. Using puff pastry over crescent rolls will give your Sopapilla Cheesecake a light, crispy and flaky crust, without an overly saturated, oily feel to each bite.

    If, however, you are a crescent roll romantic, you will find a crescent roll substitution in the "Notes" section of this recipe.

    THAWING PUFF PASTRY

    To thaw puff pastry, it is best to leave it in the refrigerator overnight, however, if you are in a time pinch, you could also set it out on the counter at room temperature for 30-45 minutes. If you are in a hurry, use crescent rolls -- they don't require any thawing.

    ABOUT THE CHEESECAKE CENTER

    The center of Sopapilla Cheesecake is a cheesecake lover's dream come true. Simple and easy to make, it consists of cream cheese, butter, sugar, vanilla, cinnamon, and salt.

    The butter in the filling helps to create a smooth consistency and adds a note of richness. 

    Big fan of cheesecake? Try our Banana Pudding Cheesecake!

    A close up shot of the Sopapilla Cheesecake cut in a white baking dish.

    HOW TO MAKE SOPAPILLA CHEESECAKE

    The absolute first thing you'll want to do before getting started with your Sopapilla Cheesecake is thaw the puff pastry. As mentioned above, if you anticipate not having time to thaw puff pastry, use crescent rolls instead. You will find instructions for this in the "Notes" section of the recipe card.

    1. Make the filling.
    2. Roll out the dough.
    3. Assemble the cheesecake.
    4. Add the topping.
    5. Bake and cool.

    1. MAKE THE CHEESECAKE FILLING

    For a light and fluffy cheesecake filling, you'll want to take the time to whip your ingredients into shape. A stand mixer or a handheld mixer will be necessary for this task.

    Before you begin, make sure your butter and cream cheese are at room temperature and gives easily when poked with your finger.

    You'll first mix the cream cheese, butter, sugar, vanilla, cinnamon, and salt and mix for about 3 minutes. This second go-round of mixing will help the filling to stay light and fluffy. 

    HOW TO SOFTEN CREAM CHEESE & BUTTER [QUICKLY]

    Life happens, and sometimes, we forget the little things. If this is the case with your butter or cream cheese come the day of, you can always soften it a bit in the microwave.

    I suggest doing this at 10-second intervals, turning the block over after each stint in the microwave. It will likely take a few turns before it is ready.

    2. ROLL OUT THE DOUGH

    Not much rolling will be required as the puff pastry sheets are already in the shape of your pan. You simply need to make the puff pastry the same size as your 9x13" pan. To do so, dust a work surface and rolling pin, and roll out the puff pastry sheets to fit.

    3. PUT IT ALL TOGETHER

    Once your first sheet of puff pastry is the right size, add it to the greased dish and top it with your cheesecake filling. Smooth over the top, and add your second sheet of puff pastry.

    4. THE SOPAPILLA TOPPING

    Now for the best part: The sopapilla portion of the recipe. To make the topping, you'll first combine sugar, cinnamon, and salt in small bowl. Then, melt down some butter and drizzle it over the top of your dish. Sprinkle the butter with the cinnamon-sugar mixture and it's time to bake.

    5. BAKE AND COOL

    Bake your Sopapilla Cheesecake in a preheated 350° oven for 35-40 minutes. You can tell your Sopapilla Cheesecake is close to being done when the edges of the pastry have risen a great deal and it takes on a golden-brown hue.

    Once it has finished baking, you must allow the dish to cool before cutting into. Otherwise, your filling will not have time to set up and will likely ooze when cut. While still delicious, this is likely not the look you're going for.

    An overhead shot a square of Sopapilla Cheesecake that is on a white plate with a fork lying next to the dessert. Behind the plate is a honey spoon and lidded sugar jar.

    STORAGE & SERVING TIPS FOR SOPAPILLA CHEESECAKE

    Once your Sopapilla Cheesecake has cooled and set, it can safely sit out for an additional 2 hours at room temperature, which is great because Sopapilla Cheesecake should be served at room temp!

    When completely cooled, feel free to drizzle the top with honey for an extra authentic touch. Cut into squares or narrow rectangles, serve, and enjoy!

    If you're not ready to serve right away and you're making the Sopapilla Cheesecake in advance, you'll need to refrigerate it. Cream cheese based desserts should not be left out on the counter overnight. Your cheesecake will stay good for up to 3-4 days in the refrigerator.

    6 MORE PARTY DESSERTS YOU’LL LOVE

    • Texas Sheet Cake is based on everything the classic cake was meant to be: Super chocolatey, decadently moist and tender, and topped with gooey, fudgy icing.
    • Snickerdoodle Bars are buttery and soft, with a top dressing of cinnamon-sugar. A guaranteed crowd-pleaser everyone will swoon for!
    • Brownies with Strawberry Cream Cheese Icing feature perfect homemade brownies topped with a whipped strawberry cream cheese frosting and berries. Plus, the secret to a perfectly whipped cream cheese frosting!
    • Reece’s No-Bake Peanut Butter Pie is a gorgeous, mile-high pie equipped with a creamy peanut butter filling, speckled with decadent bites of chopped Reece’s Peanut Butter Cups. The fluffy filling sits on top of an Oreo pie crust, and the whole shebang is finished with a cascade of dreamy whipped cream.
    • Chocolate Coconut Bars feature melty chocolate and coconut mixed into an sweet and gooey filling, all sitting atop a buttery graham cracker crust.
    • Snickerdoodle Cookies are super soft with big cinnamon flavor and a melt-in-your-mouth texture. This is the best Snickerdoodle recipe ever, and lucky for us, it’s easy to make, well-equipped with a simple list of ingredients and easy-to-follow directions.
    • Perfect Chocolate Pound Cake is a perfectly moist pound cake with a tender crumb featuring two kinds of chocolate.
    3.76 from 236 votes
    Sopapilla Cheesecake
    Print
    Sopapilla Cheesecake Recipe | Sopapilla Cheesecake Bars
    Prep Time
    20 mins
    Cook Time
    35 mins
    Cool Time
    1 hr 30 mins
    Total Time
    55 mins
     

    Perfect Sopapilla Cheesecake is easy to make and decadently delicious! Layers of flaky crust, a soft and fluffy cheesecake center, with a dusting of cinnamon-sugar on top!

    Course: Dessert
    Cuisine: Mexican
    Keyword: Sopapilla Cheesecake
    Servings: 12
    Calories: 431 kcal
    Author: Kelly Anthony
    Ingredients
    • 1 package puff pastry, thawed
    • 2 (8 ounce) packages cream cheese, room temperature
    • ½ cup unsalted butter, room temperature
    • ¾ cup granulated sugar
    • 1 teaspoon vanilla
    • ¾ teaspoon cinnamon
    • Pinch fine sea salt
    For the Topping:
    • ½ cup granulated sugar
    • ¾ teaspoon cinnamon
    • Pinch fine sea salt
    • 6 tablespoons unsalted butter, melted.
    Instructions
    1. Preheat the oven 350° and have ready a well-greased 9x13" pan.

    2. Add the cream cheese, a ½ cup (1 stick) butter, ¾ cup sugar, vanilla, ¾ teaspoon cinnamon, and salt to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl. Mix on medium-high speed for 3-4 minutes. Wipe down the sides of the bowl and mix until evenly incorporated. Set aside.

    3. Dust a work surface and rolling pin with flour. Roll out the first sheet of puff pastry to fit the pan and lay in the pan. Roll out the second sheet of puff pastry and set aside.

    4. Add the cream cheese filling to the pan and smooth over the top. Lay the second sheet of puff pastry over the top.

    5. In a small bowl, stir together ½ cup of sugar, ¾ teaspoon cinnamon, and a generous pinch of sea salt. Drizzle the melted 6 tablespoons of butter evenly over the top of the puff pastry, and top with the sugar mixture.

    6. Bake at 350° for 35-40 minutes, until golden brown. Remove from the oven and allow to cool 1-2 hours before cutting into.

    Recipe Video

    Recipe Notes

    If you'd like to use crescent rolls instead of puff pastry, there are only 2 small adjustments you'll need to make:

    • Use 2 (8 ounce) cans refrigerated crescent rolls instead of puff pastry sheets - there is no need to roll them out. Just stretch each roll to fit the pan. On the bottom layer, press to remove perforation marks and on the top, pinch the marks to seal.
    • Bake 30-35 minutes instead of 35-40 minutes.
    Nutrition Facts
    Sopapilla Cheesecake Recipe | Sopapilla Cheesecake Bars
    Amount Per Serving
    Calories 431 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 12g75%
    Cholesterol 49mg16%
    Sodium 109mg5%
    Potassium 29mg1%
    Carbohydrates 39g13%
    Sugar 21g23%
    Protein 3g6%
    Vitamin A 430IU9%
    Calcium 13mg1%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Pinterest image for Sopapilla Cheesecake | Sopapilla Cheesecake Bars

    SOURCES: Sopapillas | The New Mexican Fried Dough We Crave

    « Layered Banana Pudding Trifle
    Peanut Butter Chocolate Chip Cookies »
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    Comments

    1. Kathleen Blumenthal says

      March 15, 2019 at 3:37 pm

      Oh my. This is a beautiful dessert.
      Thank you you’ve done it again.

      Reply
      • Kelly Anthony says

        March 16, 2019 at 1:57 pm

        Hi Kathleen! Thank you so much! 🙂 That is so kind!!!

        Reply
    2. Noelle says

      March 20, 2019 at 5:35 pm

      How wonderful, I have never made a cheesecake like this but I am so excited to try this!

      Reply
    3. Jacqueline Meldrum says

      March 20, 2019 at 5:47 pm

      This slices look amazing and remind me of the custard slices we have here. I bet they are heavenly. Saving this to my cheesecake board to try sometime.

      Sharing!

      Reply
    4. ali randall says

      March 20, 2019 at 6:02 pm

      You make this look so easy make. These bars look delicious and are the ideal dessert for spring and also for Cinco de Mayo. They look creamy and delicious!

      Reply
    5. Lisa says

      March 20, 2019 at 6:28 pm

      Wow, I've never heard of Sopapillos before but they sound delicious! Anything topped with cinnamon and sugar is a winner, and topped on a cheesecake... even better!

      Reply
    6. Dannii says

      March 20, 2019 at 6:47 pm

      Oh wow, this looks epic. Cheesecake is my main pregnancy craving at the moment, so I need to try this.

      Reply
    7. Leslie Jones says

      March 29, 2019 at 4:11 pm

      I made this last weekend for my family. It is so much better with the puff pastry! Thanks for sharing this recipe.

      Reply
    8. Kushigalu says

      October 22, 2019 at 9:08 pm

      These cheescake look amazingly delicious. i wish I could grab one. Yummm!

      Reply
    9. Sara Welch says

      October 22, 2019 at 9:19 pm

      Wow! Love how easy and flavorful these are! So creamy and delicious!

      Reply
    10. Sylvie says

      October 22, 2019 at 9:20 pm

      I don't think I had ever seen a cheesecake baked over puff pastry but I LOVE the idea!! It is the perfect combo of flakey, crunchy and creamy. Yum!!

      Reply
    11. Aimee Mars says

      October 22, 2019 at 10:26 pm

      Ohmygoodness! I have ALL the ingredients to make this right now. Wow, this looks amazing!!

      Reply
      • Kelly Anthony says

        October 22, 2019 at 11:10 pm

        Thank you, Aimee!

        Reply
    12. Sara says

      November 06, 2019 at 10:17 pm

      Oh my goodness, these are some of my favorite desserts! So much better than plain ol' cheesecake and surprisingly not too sweet like a chocolate cheesecake. yum yum yum!

      Reply
    13. Traci says

      November 06, 2019 at 10:44 pm

      Girl, never even heard of this beautiful number but WOW! is it awesome! Crazy easy too! Thanks for another winner 🙂

      Reply
    14. Krissy Allori says

      November 06, 2019 at 11:38 pm

      This is a whole new level of yummy. I have special memories of sopapilla's from childhood and this recipe takes them to new heights. Well done!

      Reply
    15. Patty at Spoonabilities says

      November 07, 2019 at 12:31 am

      This is a delicious recipe! I have never heard of a Sopapilla cheesecake before and cannot wait to try your recipe! Yum!

      Reply
    16. Patricia says

      January 03, 2020 at 5:36 am

      Should I blind bake the base?

      Reply
      • Kelly Anthony says

        January 03, 2020 at 1:35 pm

        No, that is not necessary 🙂

        Reply
    17. Ashton says

      March 04, 2020 at 1:28 am

      Served this for dessert for a group of friends, everyone loved it! I'm preparing to make it a second time and wondered if I could make this ahead by putting it all together the day before and then refrigerating until ready to bake the next day? Or would that mess with the texture of the puff pastry?

      Reply
    18. Vicky Applebaum says

      May 29, 2020 at 9:52 pm

      Mine didn't look quite as beautiful as yours, but wow, is it ever delicious! My husband and daughter raved about it - thank you for sharing your recipe.

      Reply
      • Kelly Anthony says

        June 08, 2020 at 12:18 pm

        You are so welcome, Vicky! Thank YOU for your sweet comment!

        Reply
    19. Christina says

      July 16, 2020 at 11:50 pm

      My top puff pastry puffed way up. How do I keep it down? What did I do wrong?

      Reply
      • Kelly Anthony says

        July 19, 2020 at 2:47 pm

        Hi Christina! The puff pastry will go down as it rests, but it might have also been the puff pastry wasn't thin enough. Did you roll it to fit the edges of a 9x13" pan?

        Reply
    20. Sooha Ahmad says

      August 13, 2020 at 1:40 am

      Can I line the pan with parchment paper for easy removal and cutting? I am planning to use puff pastry sheets.

      Reply
      • Kelly Anthony says

        August 15, 2020 at 6:16 pm

        Absolutely!

        Reply
    21. Janet V Ross says

      October 15, 2020 at 2:24 pm

      I have made this for years. I brush butter on the bottom layer of crescent dough and sprinkle cinnamon sugar. Bake about 5 minutes. Follow your direction till you get to the top. Spread a can of cherry pie filling before you add the top crust. Finish as directed. We find this is good for a change up. I would think any canned pie filling would be good but cherry happens to be a favorite

      Reply
      • Kelly Anthony says

        November 19, 2020 at 7:45 pm

        That sounds delicious!!!!

        Reply
    22. Barbara A Kelly says

      December 26, 2020 at 3:14 pm

      This was amazing, but my filling disappeared into the crust. I didn't get that nice cream cheese layer. I used frozen puff pastry, rolled it and trimmed it to fit my 9X13 pan. It did sink down when it cooled, but why did I not get a firm filling? The taste was there, but it was like the filling was absorbed by the pastry crust.

      Reply
      • Kelly Anthony says

        January 05, 2021 at 3:32 pm

        Hi Barbara! I really can't. I've not had that happen but will do a little experimenting. The egg should give the cream cheese enough structure to hold up under the pastry. Did you by chance forget the egg?

        Reply
        • Teri says

          December 19, 2021 at 1:23 am

          Where in your recipe does it call for egg? How many if we need it?

          Reply
          • Kelly Anthony says

            January 04, 2022 at 7:24 pm

            No egg is necessary for this recipe 😉

            Reply
    23. Alisa says

      February 21, 2021 at 12:48 am

      Hi, native New Mexican here. Just to let you know, sopapillas aren’t dessert. They’re served with your meal and it’s up to you whether you want to add honey or not. I have never had them with cinnamon or sugar. They’re a very traditional bread.

      Reply
    24. Brittany says

      March 30, 2021 at 3:56 am

      Will be making this for the second time as a birthday cake. Was thinking about doubling the filling for a creamier dessert. Thoughts? The first time it was good, but we found it was more pastry than cheesecake.

      Reply
      • Kelly Anthony says

        March 30, 2021 at 4:46 pm

        I think you could get away with doubling the filling!

        Reply
    25. Lydia says

      May 02, 2021 at 12:54 am

      Can it be made ahead and refrigerated overnight? Trying to save a little prep time.

      Reply
      • Kelly Anthony says

        August 29, 2021 at 10:47 pm

        Solely because puff pastry can be so finicky, I probably wouldn't recommend it!

        Reply
    26. Wendy says

      June 23, 2021 at 4:08 pm

      Wow the best recipe I have ever made through Pinterest. My kids and guests loved it. My son called and said mom this is the far best desert you’ve ever made please don’t loose the recipe . Everyone absolutely enjoyed it. It’s a keeper. Reminded us Porto’s danish that’s very popular.
      Thank you for this delicious recipe.

      Reply
      • Kelly Anthony says

        July 07, 2021 at 1:26 pm

        You're welcome! Thank you, Wendy!

        Reply
    27. Rasheedah Austin says

      December 24, 2021 at 5:07 pm

      Where is the egg for the cheese cake filling??? Never made cheese cake with out egg.

      Reply
      • Kelly Anthony says

        January 04, 2022 at 7:22 pm

        Hi Rasheedah! The cream cheese in this recipe is enough of a binder in and of itself. I've made it both ways, and found the egg is not necessary. Because there is not as much cream cheese in this recipe as there is in your standard cheesecake, the egg actually ends up giving it a very "eggy" taste. I promise, you will be fine without it 😉

        Reply
    28. Jen says

      February 10, 2022 at 11:53 pm

      I have always made the crescent version and I will never ever go back....the puff pastry elevates this dessert to something really special. I took this to a food fest at work today and every single slice was gone in no time. Delish!!!!!! Such a keeper of a recipe!

      Reply
      • Kamie Moore says

        August 02, 2022 at 4:39 pm

        Yay! This is so great to hear, thank you!!!

        Reply

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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