0 from 9 votes
Chocolate Sopapilla Cheesecake
A simple and easy dessert recipe is a must and this Chocolate Sopapilla Cheesecake is a great and fast recipe to make. With a few ingredients and just a few minutes of prepping, this recipe will turn out with the best flavor and texture.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 people
Calories: 301 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 2 8 ounce cans refrigerated crescent roll dough sheets
Topping
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- Chocolate syrup for topping
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl with a hand, mixer beat together the cream cheese, 1 cup of sugar, and vanilla together until smooth.
- Melt the chocolate chips at 30-second intervals, stirring between each one until fully melted.
- Beat the melted chocolate into the cheesecake mixture until fully blended.
- Unroll the dough and press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams if using rolls vs sheets. The dough may not fully cover the pan, don’t worry, it will when you’re done.
- Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough. Top the filling with the other piece of dough and gently press it down.
- Mix together the butter, sugar, and cinnamon and dot it over the top of the dough.
- Bake for 30 to 35 minutes until the top layer of dough is golden brown and has puffed up.
- Remove from the oven and place on a wire rack to cool to room temperature then enjoy or cover and refrigerate.
- Serve with chocolate syrup if desired.
Cup of Yum
Notes
- Enjoy within 3 days for best results.
- Store covered in the refrigerator.
- To make regular sopapilla cheesecake simply eliminate the chocolate chips.
- Feel free to add ¼ to ½ teaspoon of ground cayenne pepper to the cheesecake filling for a Mexican Chocolate flavor.
Nutrition Information
Calories
301kcal
(15%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
138mg
(6%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
449IU
(9%)
Vitamin C
0.01mg
(0%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 301
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 138mg | 6% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.