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Smoked Sopapilla Whiskey Cheesecake

Updated: Jun 8

sopapilla cheesecake recipe

Smoked Sopapilla Whiskey Cheesecake

Dessert Recipe Ingredients:

  • 2 TBSP of TX Whiskey Blended or your favorite whiskey of choice

  • 2 TBSP butter

  • 24 0z. cream cheese, smoked

  • 1 1/4 cup sugar, divided

  • 2 tsp pure vanilla extract

  • 2 cans of buttery flake crescent rolls

  • 1 stick butter, melted

  • 1-2 TBSP ground cinnamon


1. Start with putting the cream cheese on a strip of foil and place into your smoker at 225 degrees for one hour. Once done, place cream cheese in mixing bowl. Add in 1 cup of the sugar, whiskey, and vanilla. Mix with an electric mixer until the the ingredients become smooth.

2. Use the 2 TBSP of butter to grease down a 9x13 baking dish. Unroll a can of crescent roll dough into the baking dish. Pour the cream cheese mix over the crescent rolls and smooth out in an even layer. Unroll the second can of crescent rolls over the top of the filling. Pour the melted butter over the top, along with the remaining sugar and desired amount of cinnamon.

3. Place the baking dish in to the smoker running at 350 degrees. I like using pecan or cherry wood/pellet for this cook. Smoke until the top starts to crisp up and brown. This takes around 50 - 60 minutes. Remove and let sit for 1 hour. You can serve warm but make sure the filling is set or, I like to bring it down to room temperature and refrigerate for a few hours and then serve. ENJOY!

cheesecake on the smoker

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