Deep-fried Mexican pastries known as sopaipillas, are the inspiration behind this exciting cheesecake with a twist. If you love the crisp taste of fried dough and the creamy texture of cheesecake then this is a must-try dessert recipe for you.
Traditionally, sopaipillas are pillowy dough triangles fried until golden and topped with cinnamon, sugar and/or honey. They are exquisite when warm and are perfect with a cup of coffee.
Why use sopapillas as a cheesecake crust? Aside from being delicious they are a fun substitute for the classic graham cracker crust and add a flaky topping that is simply irresistible.
Most people don't have time to whip up sopaipillas from scratch to use in this recipe. Thus, we've taken the liberty of swapping them for refrigerated crescent dough. It works really well and makes for an amazing sopaipilla cheesecake dessert. Ready to get started?
2 cans refrigerated crescent dinner rolls (8 oz / 226 g each)
2 packages cream cheese (8 oz / 226 g each) at room temperature
1/2 (113 g) cup butter, melted but cooled
1 1/4 (340 g) cup sugar
1 tsp vanilla extract
1 tbsp ground cinnamon
a pinch of salt
1. Preheat the oven to 350F (170C).
2. Beat the cream cheese with one cup of sugar in a bowl. Add the vanilla and a pinch of salt. Beat until well mixed.
3. Open a can of the refrigerated dough and press onto a 13 x9 inch casserole baking dish. Spread and stretch the dough with your hands to cover the bottom of the pan.
4. Gently spread the cream cheese onto the pan, ensuring to cover the bottom and all edges.
5. Open the second can of dough. Unroll the dough and place atop the cream cheese.
6. Pour the melted butter over the dough. Sprinkle with remaining sugar and powdered cinnamon. Bake for 30 minutes until beautifully golden.
7. Cool the pastry for at least 30 minutes. Refrigerate and serve when cold.