Julie Clark
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Sopapilla Cheesecake Bars
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Sopapilla Cheesecake Bars are a quick twist on the classic Sopapilla {a deep fried pastry}. Made easily by using crescent rolls and baking instead of frying. It’s delicious!
I first had sopapilla cheesecake bars at a friends house. We were having dinner and she was preparing dessert. I could smell the aroma of dessert baking and just had to ask what it was since it smelled so good.
You guessed it…they were sopapilla cheesecake bars made with crescent roll, filled with cheesecake filling and topped with a cinnamon sugar sprinkle. They were amazing, and with one bite I was hooked. I hope you can enjoy this recipe as much as we have over the years!
Why you’ll love this recipe:
- Ready in 45 minutes.
- Perfect for breakfast or dessert.
- Simple cream cheese & cinnamon sugar flavor.
- Flaky crescent roll crusts.
What is sopapilla?
Sopapilla is a piece of fried dough drizzled with honey. It’s very common in the Hispanic culture. They can be sweet or savory, and stuffed with a variety of different ingredients from cheese to meat.
This recipe is a twist to the classic Sopapilla made easy by using premade products that you just pop in the oven.
How to Make Sopapilla Cheesecake Bars
To prepare, spray a 9×13 baking pan with cooking spray and preheat the oven to 350º Fahrenheit. Mix up the cinnamon & sugar and set it aside for sprinkling on top.
- Unroll one of the cans of crescent dough onto a greased 9×13 baking dish.
- In a small bowl combine the cream cheese, 1 cup of powdered sugar, and the vanilla extract.
- Spread mixture over the crescent dough.
- Unroll the remaining can of crescent dough and place over the cream cheese layer.
- Melt the butter and spread over the top of the crescent dough.
- Sprinkle generously with the cinnamon sugar mix.
- Bake for 35 minutes, until bubbly and lightly browned.
Drizzle the top of the bars with honey if you’d like before serving.
Can you make the bars thicker? Yes! If you’d like the bars thicker, you can add a third block of cream cheese (another 8 ounces) and then up the powdered sugar to 1 ½ cups. It will have to bake longer if you do this.
Do you eat these bars warm or cold?
The easy answer? Both! These are delicious fresh out of the oven. We also love the leftovers after they’ve been in the fridge.
How do you store sopapilla cheesecake bars?
Any leftover Sopapilla Cheesecake Bars should be stored in an airtight container in the fridge for up to 5 days.
Sopapilla Cheesecake Bars
Servings 12
Prep Time 10 minutes
Cook Time 35 minutes
Ingredients
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans crescent roll dough (8 ounces each)
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup salted butter (melted)
- honey for garnish
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- In a small bowl combine the granulated sugar and cinnamon. Set aside.
- Unroll one of the cans of crescent dough onto a greased 9×13 glass baking dish.
- In a small bowl combine the cream cheese, 1 cup of powdered sugar, and the vanilla extract.
- Spread mixture over the crescent dough.
- Unroll the remaining can of crescent dough and place over the cream cheese layer.
- Melt the butter and spread over the top of the crescent dough.
- Sprinkle generously with the cinnamon sugar mix.
- Bake for 35 minutes, until bubbly and lightly browned.
- Allow to cool for 10-15 minutes before drizzling with honey and serving.
- Store any leftovers in the refrigerator in an airtight container.
Notes
The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 sopapilla bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 368kcal | Carbohydrates: 35g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 451mg | Potassium: 52mg | Fiber: 1g | Sugar: 23g | Vitamin A: 626IU | Calcium: 40mg | Iron: 1mg
I added 1 large egg to the cream cheese mixture as a binder to firm up the cheesecake filling after it is cooked. Also substituted 1/2 tbl spoon of the vanilla for a 1/2 tbl spoon of bourbon. Was a total hit twice now.
Can we adapt this by using puff pastry? And how?