Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars are pure bliss! A sweet cream cheese mixture is sandwiched between two layers of crescent dough. The best part might just be the buttery cinnamon-sugar mixture that makes the top of the bars oh so delicious! Speaking of toppings, don’t forget the drizzle of honey – it brings it all together in the best way.
Sopapilla Cheesecake Bars
If you’ve ever been to a Mexican restaurant before, you likely already know and love the many wonders of sopapillas. I mean, just thinking about them right now I’m pretty much drooling… But we can’t always head to our favorite restaurants, and sopapillas are never as good when they’re delivered to your house. That’s why I like to satisfy my cravings for the classic Mexican dessert with this easy recipe!
Sopapilla Cheesecake Bars take the flavors you love about classic sopapillas and combine them with a sweet, luscious cream cheese filling that really makes this treat oh so indulgent. A layer of crescent dough is topped with the filling, which is topped by another layer of dough, which is then made delicious by a buttery cinnamon-sugar mixture.
These bars are incredibly easy to make and even easier to eat. The drizzle of honey on top really sends them over the top and satisfies those sopapilla cravings!
You can serve these bars on Cinco de Mayo for a fun and festive after-dinner treat or bring them to any party or potluck you have planned. Trust me, these cheesecake bars never fail to please a crowd.
How to Make Sopapilla Cheesecake Bars
You’ll love how quick and easy these bars are to make!
- Prepare. Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
- Make the cheesecake filling. Combine the cream cheese, sugar and vanilla in a bowl and mix until smooth.
- Assemble the dessert. Layer one sheet of the crescent dough into the baking dish. Press to seal the cuts. Spread the cheesecake mixture onto the crescent dough in an even layer. Place the second sheet of crescent dough onto the cheesecake layer and press the seams together.
- Top it off. Mix together ¼ cup sugar with 1 tsp cinnamon in a bowl and set aside. Melt the 2 TBSP butter on low heat in a saucepan until melted but not boiling. Brush the melted butter on top of the crescent sheet, covering the entire surface. Dust with a sprinkling of the cinnamon mixture.
- Bake. Bake the dessert in the oven for 30-35 minutes. You’ll know it’s done when the dough is puffed and golden brown.
- Rest. Turn off the heat to the oven. Keep the door closed and leave the cheesecake inside for about 10 more minutes.
- Cool and refrigerate. Remove the baking dish from the oven. Allow the dessert to cool completely, then cover lightly with foil or plastic wrap and chill in the refrigerator for at least 6 hours.
How long will Sopapilla Cheesecake Bars stay fresh?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 additional days. No need to reheat since these bars are meant to be served chilled. I don’t recommend freezing them.
Can I use crescent dough sheets instead of rolls?
I know that pressing the seams together of the rolls may seem like a waste of time when you can just use a sheet of crescent dough instead. I used to think the very same thing! The one time I tried to use a sheet instead of rolls, though, the edges totally folded over and created an uneven crust. Crescent rolls are definitely the way to go – just don’t forget to gently close those seams prior to baking.
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Get the Recipe: Sopapilla Cheesecake Bars Recipe
- 24 oz cream cheese, room temperature (three 8-ounce blocks)
- 1 ½ cup granulated sugar
- 1 ½ tsp clear vanilla extract
- 2 cans of crescent rolls
- 2 tbsp butter, melted
- ¼ cup sugar
- 1 tsp ground cinnamon
- ¼ cup honey
- 1 baking dish
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
- In a large bowl, combine the cream cheese, sugar and clear vanilla extract and mix until smooth, then set aside. This can be done using a stand or hand mixer.
- Unroll one container of the crescent dough and gently lay it into the prepared baking dish; press to seal the premade cuts.
- Spread the cream cheese mixture on to the pressed dough. Use an offset spatula to make this layer as even as possible.
- Unroll the second container of the crescent dough roll and gently place onto the cream cheese mixture, gently pressing the seams together. (Pro tip: use the centerline of the crescent roll cut to center this top dough onto your cheesecake.
- You may have to carefully lift some edges to adjust and move the dough- it is best not to have the dough go up the sides.)
- In a small bowl, mix the topping- ¼ cup sugar with 1 tsp cinnamon. Set aside.
- In a small saucepan, melt the 2 TBSP butter on low heat until completely melted (not boiling). Brush the melted butter on the top crust of the cheesecake, gently covering the entire surface. Dust with small spoonfuls of the cinnamon sugar mix. (You might not use all the butter or the cinnamon sugar mix- allow some cinnamon sugar to mix into the melted butter, then add a little bit more only until the crust is covered. Extra cinnamon sugar can be saved as a garnish.)
- Bake in the oven for 30-35 minutes until the dough is puffed and golden brown.
- Without opening the oven, turn off the heat but leave the cheesecake inside for an additional 10 minutes.
- Remove from the oven and allow it to cool completely (about 1 hour). Once room temperature, cover lightly with foil or plastic wrap and chill in the refrigerator for at least 6 hours, overnight is best.
- When ready to serve, drizzle the top with the honey.