How to Make the Best SOPAPILLA CHEESECAKE Ever 😍 Guaranteed!!!
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- čas přidán 29. 08. 2024
- Today, we aren't just making sopapilla cheesecake, we are making the greatest sopapilla cheesecake bars the world has ever seen. We are ditching the crescent rolls completely, and replacing them with a far superior product - puff pastry!
Puff pastry bakes up extra crispy with gorgeous, golden layers. Crescent rolls, on the other hand, bake up greasy, oily, and leave much to be desired in the way of texture.
Lucky for us this swap is an easy one!
The next improvement we're going to make to this sopapilla cheesecake pie is in the filling!
Most sopapilla cheesecake fillings call for cream cheese, sugar, cinnamon, and that's it. This filling on the other hand is creamier and fluffier, not to mention it tastes a whole lot better too.
With a couple extra additions like unsalted butter and vanilla extract, this easy dessert recipe goes from good to AMAZING!
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You can print out the recipe here:
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Ingredients
1 package puff pastry, thawed
2 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla
3/4 teaspoon cinnamon
Pinch fine sea salt
For the Topping:
1/2 cup granulated sugar
3/4 teaspoon cinnamon
Pinch fine sea salt
6 tablespoons unsalted butter, melted.
Instructions
Preheat the oven 350° and have ready a well-greased 9x13" pan.
Add the cream cheese, a 1/2 cup (1 stick) butter, 3/4 cup sugar, vanilla, 3/4 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.
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.
Add the cream cheese filling to the pan and smooth over the top. Lay the second sheet of puff pastry over the top.
In a small bowl, stir together 1/2 cup of sugar, 3/4 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.
Bake at 350° for 35-40 minutes, until golden brown. Remove from the oven and allow to cool 1-2 hours before cutting into.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Oh my. I have been making Sopapilla Cheesecake all this time ( a true crowd-pleaser) and never considered making it with puff pastry, only the crescent rolls. I'm headed out the door to go buy puff pastry. I can't wait to see the results and hear how well it is received by the crowd at my upcoming party. Thank you so much.
Hope you love it! 💕
The Sopapilla Cheesecake is very good and very tasty 😋😋😋.
I made this today. Was a Hit at my friend's Christmas party. Thank you!!
Thank you so much for the sopapilla cheese cake so good. My family enjoyed it thank you
That makes me so happy!
Love love love this. We're having fry bread tacos for Christmas dinner and I am making this for dessert! Thank you for showing me how to do it 💜💜💜
Thanks...I never thought to use puff pastry all these years, and sometimes the crescent roll dough it just too thick and ends up gooey sometimes. I will add a suggestion to you...I buy a can of cherry pie filling and spread on top of the cheesecake mixture before putting the top layer of dough on. My friends love it that way.
That sounds like a serious next level sopapilla cheesecake!
Very cool. I’ve never seen that. It looks rly delicious. Thanks!
Thank you, Edgar! It's a pretty popular dessert down in Texas 😉
Can’t wait to try this! I’ve been craving sweets randomly at night, might as well make it myself lol
Welcome to my world, Jessica 😂 Hope you love it ❤️
Your recipe looks awesome!! I’m going to try it tomorrow for Mother’s Day, thank you 🙌🏼
I'm so glad! How did it turn out???
Oh...my...gosh!! I can’t wait to make this one!! Home run again! 👍🏼👏🏼👏🏼👏🏼
Diane! You’re truly the sweetest ❤️ thank you so much 🤗
Love the idea of using puff pastry. I wonder if I can just cook the bottom layer at the oven for like 10 mins before putting the cream cheese and top pastry puff??? I thought doing it this way the bottom layer can be more crispy ???
I haven't tested it that way but you could definitely try it!
I’m excited to try this with Puff Pastry, However, Don’t you need eggs to hold this together?
Ps: I love your energy!
Thanks
Fran
Aw thank you, Fran! I’ve tested both ways (with and without egg). It holds up fine and tastes better without the egg. Great question!
Made this for Christmas dinner !!! It was soooo good!
Vanessa! This is just the best 🤗 Love that your holiday dessert was a success!
That looks amazing. I wonder how the coffee cake crumble would be on top of that as well with a bit of pecans or walnuts. Yummy 😋
Oh that is next level thinking!
My sister will make it for me inshallah she’s a good sister
I hate you, my bhooka brother 😂
Wow very nice 👍🏿
Yummmm!!!! ❤❤❤
Omg YUM!!!!
Can I put powdered sugar on top after baking if I don't like cinnamon very much? And I wonder if I was to add Cherry's in with the filling or fruit.
We have not done any recipe testing with powdered sugar so I can't promise it's success but you can always give it a try!
Omg I’ve never heard of this but it looks incredible! Yum!
I wonder if it’s a southern thing and I didn’t know it 🤣💕
Have you ever made it with a glaze rather than the sugar cinnamon topping?
I havent but that would be yummy too!
Is this to be eaten at room temperature or cold?
You can eat it either way, but think it's best at room temp!
Do we have to refrigerate this?
Yes, you should keep it refrigerated, especially if storing overnight :)
I would concidering it has cream cheese in it.
Is it just me or does it just look like you have doubled up your baking pan?
I see what you mean but it's just the way the pan looks!
❤
A sopapilla is not flaky or crispy so that's not a good swap
Why did my mixture turn out watery/runny 🥲