Sopapilla Cheesecake Bars are a rich, decadent dessert that comes together quickly, perfect for any occasion.
SOPAPILLA CHEESECAKE
It takes a few ingredients, so I keep plenty of butter, cream cheese, and crescent rolls in my fridge to be ready to make some in a pinch when I need a quick dessert.
My daughter, Jennifer, started a whole new dessert adventure with these Sopapilla Cheesecake Bars.
They are sweet and flakey with a buttery cinnamon sugar crunch on top that melts in your mouth. Some people like them warm, but my family prefers them cold.
Sopapilla Cheesecake Bars are the perfect dessert with your next Mexican theme meal. You will want to take these to the next gathering you go to.
I really think they would be fabulous to take to brunch! I know they are a dessert, but who says you can't eat them for breakfast!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SOPAPILLA CHEESECAKE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Sopapilla Cheesecake and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST SOPAPILLA CHEESECAKE
Crescent dough. Try to use the crescent roll dough sheets. They will be much easier to use in this recipe to avoid having to pinch the seams together.
Cream cheese. Full fat cream cheese is preferred in this recipe. The texture will be too light and airy and will not hold up to the desired texture if you use low fat.
Richer Flavor. You might want to try combining white sugar and brown sugar to give a richer flavor.
Enhanced flavor. For enhanced cinnamon flavor, keep the cinnamon and sugar ratio of 1 tablespoon cinnamon to 1/2 cup of sugar. If you prefer, drop the cinnamon down to 2 teaspoons.
Layering. Spread the cream cheese layer and cinnamon and sugar layer evenly to ensure the best flavor in each bite.
How to know. Use the jiggle trick to see if the sopapilla cheesecake is set. Gently shake the baking dish, and if the whole sopapilla cheesecake wobbles, it is not set, but if it slightly wobbles in the center, it is set.
Make ahead. Sopapilla cheesecake can be made ahead of time. Just refrigerate before serving. It's actually better after it's chilled for a while.
Leftovers. If you have leftovers, store them in the refrigerator for up to five days.
WHAT YOU NEED TO MAKE SOPAPILLA CHEESECAKE
Crescent roll dough sheets
Cream cheese
Sugar
Vanilla
Butter
Sugar
Cinnamon
HOW TO MAKE SOPAPILLA CHEESECAKE
Preheat oven to 350 degrees F. In a small bowl, mix 1/2 cup sugar and cinnamon; set aside.
With nonstick cooking spray, spray a 9 x 13 baking dish. Unroll one of the crescent roll dough sheets and place it in the bottom of the baking dish, extending gently to the edge of the baking dish.
Using an electric mixer, cream together cream cheese, and 1 1/2 cups sugar, using the paddle attachment, until creamy and smooth.
Pour over the prepared crescent roll sheet and spread evenly to the edge using an offset spatula.
Unroll the other crescent roll dough sheet and place it over the cream cheese mixture. Pull the crescent sheet gently to the sides of the baking dish, completely covering the cream cheese mixture.
Pour melted butter evenly over the crescent roll layer. Sprinkle cinnamon sugar mixture evenly over butter.
Place in the oven and bake for 30 minutes or until golden brown on top and the cheesecake has set. Cool on a wire rack for 20 minutes.
Refrigerate for 2 hours before serving.
This can be served warm, but refrigerate any leftovers.
This recipe published October 2013. Updated September 2024
