This Cherry Sopapilla Cheesecake is so tender, yet with a crunchy cinnamon sugar top, it makes for the perfect dessert, warm or cold. It can be cut into 16 bars, feeding your next party or just for you and your loved ones.
I have always loved Sopapillas. The fluffy, sugary, sweet, and tender dough puffs that come by the half dozen are covered in honey and sugar. UGH YUM! 🤤 If you have never had one, try it! They may be the reason you go to get Mexican food altogether. Arriba! 😆
Easy to make this dessert!
I love this dessert because it feels like you have spent all day making it when actually, it is a “throw-together” thing. I find ZERO skills need to be had 😝. However, I would recommend a mixer —whether a hand mixer or a stand mixer- for better blending. Also, a good spatula for scraping and a 9×13 casserole pan. I love these that my wonderful Momma gave me for Christmas by Ultra Cuisine (sold on Amazon).
It’s easy to assemble and can feed so many! It also saves well and can be served cold or warm ( I can’t decide which I like better). Feed yourself or feed many; it’s good for any occasion.
Get the essentials ready:
~Start with getting all your ingredients on your workbench.
~Let the Cream Cheese get to room temperature 🤒. If it is still super cold, it gets chunky when trying to mix it. It becomes a bad situation. (You can microwave them, but be careful! You’ll have to cook for 20 seconds, mix, then cook for 20, then mix. It will blow up at you…I speak from experience)
~preheat oven to 375 degrees.
~Spray the pan with Pam. (Unless your pan is nonstick)
How to make Cherry Sopapilla Cheesecake:
~Now, we can plop in the mixer bowl’s cream cheese, vanilla, honey, sugar, and cinnamon. Mix well until combined.
~Then add one egg at a time, combining it until smooth and creamy.
~Lay the 1st Crescent Sheet Roll on the bottom, stretching it to each side.
~Add the cream cheese mix on top.
~Stir the Cherry Jam until smooth and put dollops around the top of the cream cheese mix.
~Add the 2nd Crescent Sheet on top and stretch to the sides again.
~Add melted butter, covering the top. Then grab a small bowl and mix 1/4th cup sugar and 2 tsp cinnamon. Shake as much sugar-cinnamon mix on the butter, then bake for 30-40 minutes.
The center must be done, and the edges slightly crisp. Use a toothpick to check if it’s cooked.
That’s it! Let it rest for about 10 minutes, and then you can cut it into 16 rectangular bars. They are magically delicious!
Here is a video 👇!
Recipe Video:
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Y’all enjoy…this is one of my favorite desserts!
Let me know what you think. How did it go?
Love y’all!
Farmer Franny Pants
Have you seen these NO-bake Cheesecakes? I made them during Snowmaggedon (so I named them Blackout Cheesecake Bites 😝) and boy are they easy and delicious! (And cup-size portions 😉) I even had them rest in the snow cause that’s what the Amish taught me, haha.
The Cherry Sopapilla Cheesecake Recipe:
Cherry Sopapilla Cheesecake
Tender Cheesecake center in fluffy dough and a crunchy sugar topping.
16
servings10
minutes30
minutesIngredients
3 8oz. 3 cream cheese, room temperature
3 Tsp 3 vanilla extract
1/4 Tsp 1/4 cinnamon, plus 2 tsp
1 Squeeze 1 honey
2 Large 2 eggs
1 Cup 1 sugar, plus 1/4th cup
1/2 Cup 1/2 cherry jam
2 Packages 2 crescent dough sheets
4 Tbsp 4 melted butter
Directions
- Put all the ingredients on your workbench. Make sure the cream cheese is at room temperature. Get out your mixer and 9×13 pan. Preheat your oven to 375 degrees.
- Spray your pan with Pam. Unroll one of the Crescent Dough Sheets onto the pan.
- With your mixer, add room-temperature cream cheese, vanilla, cinnamon, and honey and mix well. Scrape the sides and bottom to ensure the mixture is combined well.
- Add eggs one at a time with the mixer on low until fully combined and creamy.
- Put cream cheese mix on the crescent sheet, making it nice and even. Add the other crescent sheet roll, getting all edges to the side of the pan.
- Melt the butter and cover the top completely. In a small bowl, mix 1/4 cup sugar and 2 tsp cinnamon, then sprinkle over the melted butter.
- Bake at 375 degrees for 30 to 40 minutes. Watch the edges not to get burned and the center to be cooked. If you see the center is still gooey, add 10 more minutes. Let cool and enjoy up to 16 bars.
Recipe Video
Notes
- It saves well up to 4 days if it lasts that long. 🙂
- serve warm or cold. It is good both ways!