If you like churros or sopapillas, you are going to love this sopapilla cheesecake recipe! With a sweetened cream cheese filling sandwiched between layers of crescent rolls and topped with buttery cinnamon sugar, these cheesecake bars are a fun and delicious twist on sopapillas, a traditional dessert originating in New Mexico.
RECIPE: https://preppykitchen.com/sopapilla-cheesecake/
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25 Comments
Can you please make a death by chocolate cheesecake and death by chocolate cake in one of your videos?
John, I love this mashup of these two delicious desserts! What a great idea!
Dam that looks insanely good 😮
what a great idea to use Billsburry crescent rolls! ,that's looks yummy!
Wow. This was so easy and is insanely good! I’m such a fan of all your bakes and use all your recipes!
Too much sugar.
Wondering where the sopapilla part comes in. I can’t tell which part is inspired by them.
ya please
I used to make a variation of this amazingly easy and very delicious cheese cake, flavored with lemon. It is the same recipe, different flavor. Now I want to make it again. I don't remember if the top was frosted or left plain. So yummy.
Looks delicious!😊😊
As someone who used to make packaging, you wouldn’t believe the work that goes into making even the simplest cartons and boxes, you would never just open a box and discard (hopefully re-cycle) it again without examining it completely 😊 and appreciate the effort it’s taken to get it into your home 😊
Another great recipe. Cannot wait to make this. Thank you for sharing John!
From Australia, what could I use to replace the pastry? Looks so delicious 👏👏👏👏👏
It looks good, but sopapillas means little pillows, because they inflate when fried so it's not the best name
Oh my either your mother was a wonderful cook and you modeled yourself after her or she was a terrible cook and you decided you were going to learn to cook all the good things that were coming out between the 50s and 80s. This is so much fun to watch you. Enjoy this food, thank you
I’ve been making this recipe for years, and we love it too. It’s original recipe from Pilsbury website. I also adjust sugar and butter amount as needed. And it doesn’t call for egg in the filling, it doesn’t need it at all.
Another tip- no need to roll the top crescent dough for the top (or bottom). Just place it on top straight from the can, as it bakes it will puff up and close all gaps.
I don’t do so much butter on top, that’s way too much. 2-3 Tbs is enough.
And I think recipe calls for 1 Tbs cinnamon, so I definitely recommend using plenty.
Also, it’s delicious warm and also cold from the fridge. Different people prefer it differently. 🙂
I’m having trouble locating Pillsbury crescent dough sheets. Can I use Puff Pastry dough instead?
Just took this out of my oven. Smells awesome, super easy to make! Can't wait for it to cool!
I bake for my weekly grief group and I made this for us tonight! It was so easy, thank you for this awesome recipe. I know everyone is going to love it ❤
Update: the crowd went wild! You never disappoint, John!
Delicious recipe thankyou 😊❤️
Wow I have never seen crescent sheets 🤔
This looks soooo gooood! Its a keeper!!!
Asking from Europe, what is the equivalent to cresent dough? Is it croissant?
Hello John, here in Australia we have no such thing as crescent pastry. Would 'puff' or 'filo' pastry be a better alternative? Puff being thicker, filo being thinner and crisper. Thank you 🙂
What can I use to substitute cinnamon? I am not a cinnamon fans