Best Sopapilla “Churro Cheesecake” Recipe

What’s Up, Hungry People

When it comes to desserts, churros certainly take the cake… cheesecake, that is.

This incredibly easy churro cheesecake recipe is a twist on sopapilla—a fried, cinnamon sugar-coated pastry with roots in Spanish culture. While we’ve definitely given it an American spin by using canned pastry dough and combining the flaky pastries with a cheesecake filling, the result is still absolutely delicious.

What makes this dessert even better is how simple it is to prepare. With just a few basic ingredients and a little bit of patience, you can create a dessert that’s not only visually stunning but also bursting with cinnamon-sugar flavor in every bite. So preheat your oven, gather your ingredients, and get ready to treat yourself to a sweet twist on a beloved classic.

Making Churro Cheesecake

The most crucial step for this dessert—and really, for any dessert using cream cheese—is to ensure that your cream cheese is at room temperature before you start. No one has time for a lumpy cheesecake, am I right?

If your cream cheese and eggs are at room temperature before mixing, they’ll blend together like a dream, giving you a silky smooth cheesecake filling. Trust me, it makes all the difference.

Also, don’t skimp on greasing the pan. You want to be generous with the grease before thoroughly dusting the bottom with the cinnamon sugar mixture. If your pan isn’t greased well enough, the cinnamon sugar will stick, and you might lose some of that sweet, crispy goodness (even I’ve had a few less-than-perfect batches!).

The Secret Is in the Dough

The dough is the sneaky component that will leave your friends and family in shock when you reveal how it’s made.

It’s Pillsbury sheet dough!

Yep, you heard that right. Using just two cans of sheet dough gives you the perfect light and crispy “sopapilla-esque” top and bottom layers. Just make sure to pinch together any tears to ensure an even crust distribution.

To prevent tearing, I recommend letting the canned dough sit out and come to room temperature alongside the cream cheese and eggs. It makes handling the dough a breeze.

What You NEED for the Perfect Churro Cheesecake

With just a few simple ingredients and a bit of patience, you will be well on your way to one of the most delicious desserts of all time.

• sheet dough – Pillsbury is the best brand but you can swap for store brands in a pinch
• cream cheese – make sure it is room temperature prior to mixing to avoid lumps
• eggs – these will help hold the cheesecake filling together
• vanilla – to give the filling a pop of flavor
• cinnamon sugar – make your own with a cup of sugar and four tablespoons cinnamon
• butter – for greasing the pan (very important!!!)

Let’s Cook

Preheat your oven to 350°F. Start by greasing a 9×13-inch cake pan—be generous, Hungry People, because you don’t want any part of this deliciousness to stick. In a small bowl, mix one cup of sugar with four tablespoons of cinnamon. Sprinkle about half of that cinnamon-sugar magic into the bottom of your greased pan, then set the rest aside for later.

Now, grab one of your dough sheets. Roll it out on a piece of wax paper or a silicone mat until it’s roughly the size of your pan. Set it aside for a minute while you handle the bottom layer.

Unroll the second sheet of dough and press it into the bottom of your greased pan, right on top of that cinnamon-sugar goodness. Press it all the way to the edges, making sure to seal any tears to create a flawless base layer.

In a large bowl, whip together the room temperature cream cheese, eggs, the remaining cup of sugar, and vanilla until smooth and creamy. Pour that luscious filling over the dough, spreading it evenly to the edges of the pan.

Next, take the first sheet of dough you rolled out and use the wax paper to carefully flip it on top of the cheesecake filling. Gently peel off the wax paper, then sprinkle the remaining cinnamon-sugar mixture in a thick, even layer over the top.

Pop your creation in the oven and bake for 35-45 minutes, until the top is puffed up and golden brown. Once done, remove it from the oven and let it cool to room temperature. Then, cover it with foil and refrigerate for at least eight hours, or until the cheesecake is fully set.

Tips for Churro Cheesecake Success

• Room temperature ingredients are a must: Cold cream cheese and eggs will make for a lumpy filling, so make sure everything is room temp before you start.
• Generously grease the pan: You don’t want any sticking, so use plenty of butter or cooking spray.
• Handle the dough gently: Letting the dough reach room temperature will help prevent tears, but if it does tear, just pinch it back together.
• Chill thoroughly: Patience is key—let the cheesecake set in the fridge for at least eight hours for the best results.

Common Sopapilla Questions

• Can I use low-fat cream cheese?
  • You can, but the texture won’t be as creamy. Full-fat cream cheese is best for that classic cheesecake richness.
• What if I don’t have a 9×13-inch pan?
  • You can use a slightly different size, but keep an eye on the baking time, as it may need to be adjusted.
• Can I add toppings?
  • Absolutely! A drizzle of honey or a dusting of powdered sugar would be delicious.
• How do I store leftovers?
  • Keep them in the fridge, covered with foil or plastic wrap. They’ll stay good for up to five days.

If you’re craving a dessert that brings together the best of cheesecake and churros, this churro cheesecake is exactly what you need. The creamy filling, paired with a perfectly crispy cinnamon-sugar crust, makes every bite a delicious experience. It’s simple to prepare and sure to become a favorite in your dessert rotation. Next time you want to treat yourself or your guests, this churro cheesecake will definitely hit the spot.

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