Sopapilla Cheesecake Bars are a delightful fusion of creamy cheesecake and the crispy, cinnamon-sugar sweetness of traditional sopapillas. Originating from Mexican-American cuisine, these bars bring together two delicious worlds: the rich indulgence of cheesecake and the flaky goodness of puff pastry.
These bars are easy to prepare, incredibly flavorful, and perfect for gatherings, potlucks, or a cozy family dessert. With a crisp top layer, luscious cream cheese filling, and a hint of honey, they are sure to satisfy any sweet tooth. The slight crunch of cinnamon sugar on top contrasts beautifully with the soft, creamy center, making every bite a sensational experience. Whether served warm or chilled, Sopapilla Cheesecake Bars are always a crowd-pleaser.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
- 2 tablespoons honey (optional, for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Unroll one can of crescent roll dough and gently press it into the bottom of the prepared baking dish. Stretch and press the dough to cover the entire bottom, sealing any perforations.
- In a large mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
- Spread the cream cheese mixture evenly over the bottom crust in the baking dish. Use a spatula to smooth out the top.
- Unroll the second can of crescent roll dough and place it over the cream cheese filling. Carefully stretch and adjust the dough to cover the filling completely, again sealing any seams.
- In a small bowl, mix together 1/2 cup sugar and 1 tablespoon ground cinnamon.
- Pour the melted butter evenly over the top layer of dough, using a pastry brush if necessary to ensure complete coverage.
- Sprinkle the cinnamon-sugar mixture generously over the melted butter, covering the entire surface of the dough.
- Bake the cheesecake bars in the preheated oven for 30 to 35 minutes, or until the top is golden brown and slightly crispy. The edges should be lightly puffed.
- Remove from the oven and allow the bars to cool completely in the baking dish. For a cleaner cut, refrigerate the bars for at least 1 hour before slicing.
- Optional but recommended: Just before serving, drizzle the top with honey for an extra touch of sweetness and an authentic sopapilla flavor.
- Slice into squares or rectangles and serve chilled or at room temperature.