Sopapilla Cheesecake Bars

Sopapilla Cheesecake

The Spruce / Kristina Vanni

  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Cooling Time: 15 mins
  • Servings: 12 servings
  • Yields: 12 slices

Sopapillas are crispy and puffy deep-fried pastries often found in Mexican and Southwestern cuisine. They are tossed with a cinnamon and sugar coating and often drizzled with honey.

These rich and creamy cheesecake bars are inspired by the flavors and textures of this popular pastry. Here, refrigerated crescent dough is unrolled and sealed to form a pastry dough crust. A vanilla-flavored cheesecake filling is spread inside and another crescent roll dough crust placed on top. Before baking, cinnamon and sugar are sprinkled over the top forming a crisp, mouth-watering crust when it comes out of the oven. The best part is there's no deep frying required!

Each cheesecake square is topped with a drizzle of honey for added sweetness and beautiful presentation. This is a unique treat to serve after a Mexican or Southwestern meal, such as enchiladas or fajitas. Your guests never have to know they were so easy to make!

Ingredients

  • 2 (8-ounce) cans refrigerated crescent rolls
  • 2 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar, divided
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup butter, melted
  • 1 tablespoon ground cinnamon
  • 1/4 cup honey, for serving

Steps to Make It

  1. Gather the ingredients. Position an oven rack in the center of the oven and preheat to 350 F.

    Sopapilla Cheesecake ingredients
    The Spruce / Kristina Vanni
  2. Unroll one can of the refrigerated crescent roll dough. Place in the bottom of an ungreased 13 x 9-inch baking dish. Stretch the dough to cover the bottom of the baking dish. Press the perforations to seal. 

    Layer of crescent rolls
    The Spruce / Kristina Vanni
  3. In medium bowl, beat the softened cream cheese with 1 cup of the sugar, until smooth. 

    Beat cream cheese and sugar
    The Spruce / Kristina Vanni
  4. Beat in the egg and vanilla extract.

    Beat in egg and vanilla
    The Spruce / Kristina Vanni
  5. Gently spread the cream cheese mixture over the dough in the baking dish.

    Spread cream cheese mixture
    The Spruce / Kristina Vanni
  6. Unroll the second can of dough. Before placing it in the baking dish, press the perforations to seal. Carefully place the layer of dough on top of the cream cheese layer and gently stretch as needed to cover. Pinch seams together, sealing the top and bottom crescent roll layers together.

    Add layer of crescent rolls
     Kristina Vanni
  7. Pour the melted butter evenly over the top of the dough.

    Add melted butter
    The Spruce / Kristina Vanni
  8. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

    Top with cinnamon sugar
    The Spruce / Kristina Vanni
  9. Bake 30-35 minutes until the dough is golden brown and the cinnamon-sugar has formed a crust on top of the dough. Cool for 15-20 minutes before cutting into squares to serve.

    Sopapilla Cheesecake
    The Spruce / Kristina Vanni
  10. Drizzle each bar with desired amount of honey.

    Drizzle Sopapilla Cheesecake with honey
    The Spruce / Kristina Vanni
  11. Cover and refrigerate any remaining bars for up to one week.

Tip

If your local grocery store carries crescent roll sheets, this is also a great option. This product comes without any perforations to seal. It's an easy and convenient time-saving product that works perfectly for this recipe.