A fun Mexican twist, these Sopapilla Cheesecake Bars are a fun, tasty and super easy recipe that can be enjoyed all year round with easy to find ingredients.
I’m a huge fan of cheesecake bars, they are so much easier than your regular cheesecake and you don’t have to rely on a huge slice that you may or may not finish.
These Sopapilla Cheesecake Bars are one cheesecake bar that we have been making for the longest time, they have been so popular all over and from the first time I tasted them I fell in love.
Over the years we tweaked the recipe to be just how we want them and we came up with these and they couldn’t be more amazing, but I may be biased but once you try them you will know!
With two layered of crescent dough sheets filled with a creamy cheesecake filling and topped with a cinnamon sugar mixture and baked until golden you are literally in heaven.
Just the smell of these bars coming from the oven is enough to push you over the edge and just get anxious about cutting a slice and devouring.
Some of my other favorite cheesecake recipes we have on our site include: Key Lime Mini Cheesecakes, Marbled Brownies and Oreo Cheesecake Dip.
WHY THIS RECIPE WORKS:
- Easily available ingredients help these come together in on time.
- The flavors in this work together very well.
- They require a lot less time than your regular cheesecake recipe.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Cream cheese
Granulated sugar
Vanilla extract
Ground cinnamon
Crescent dough sheets
Unsalted butter, softened
Honey for serving, optional
HOW TO MAKE SOPAPILLA CHEESECAKE BARS, STEP BY STEP:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- In a large bowl with an electric hand mixer whip together the cream cheese, sugar, vanilla, and cinnamon until smooth, set aside.
- Unroll one of the crescent dough sheets and press into the bottom of the baking dish.
- Top the dough with the cheesecake filling and spread it out evenly.
- Unroll another crescent dough sheet and lay it on top of the filling, gently press it down.
- For the topping, in a medium bowl mix together the butter, sugar, and cinnamon. Dollop this all over the dough and spread it out evenly.
- Bake for 30-35 minutes until golden brown on top and puffed up. It may jiggly very slightly in the center, that’s okay. Let cool on a wire rack for 30 minutes before serving, then cut into bars. Serve each piece with a drizzle of honey if using.
ARE THESE OVERPOWERING ON CINNAMON FLAVOR?
In my opinion they are not, we do add some cinnamon to the cheesecake layer, if you want to cut back on the cinnamon flavor you can absolutely cut that back or leave it out entirely.
CAN I ADD ANYTHING TO THESE BARS?
Yes! These can be changed for flavoring like adding some ingredients into the cheesecake filling itself that you might like to get a slightly different flavor.
Some of our favorite things to add include:
- Chocolate chips
- Chopped pecans
- Cinnamon chips
- Toffee chips.
- Swirl of caramel sauce
WHAT CAN I TOP THESE CHEESECAKE BARS WITH?
There are so many fun toppings that you could add if you like, although they are delicious the way they are. The usual that we add is honey to mimic the traditional sopapilla flavor.
Other options include: whipped cream, fresh fruit, caramel sauce, apple pie filling, butterscotch sauce, chocolate syrup, hot fudge, or even a dusting of powdered sugar.
HOW TO STORE:
These Sopapilla Cheesecake Bars can be stored in an airtight container in the refrigerator where they will keep for up to 3 days.
They can also be frozen, we like to cut and then individually wrap the bars and then place in a freezer container where they will last for up to 3 months.
To defrost, place in the refrigerator overnight until they are soft enough to eat.
TIPS AND TRICKS:
- You can use regular crescent rolls but make sure the perforations are tightly sealed.
- The cinnamon in the cheesecake filling can be left out if you are wanting less cinnamon flavor.
- These can be frozen, see my tips above.
- You can cut these in half but use only one crescent dough sheet and they can be made in a 9×9-inch pan.
- Top these with multiple toppings, see some of our suggestions above.
- You can also add things to the center of these bars, again see our suggestions above.
Looking for that perfect cheesecake bar that is crunchy on top and silky smooth in the center? These Sopapilla Cheesecake Bars will fill all your needs.
If you like this recipe you might also like:
If you’ve tried these SOPAPILLA CHEESECAKE BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Sopapilla Cheesecake Bars
Ingredients
- 16 ounces cream cheese softened
- 1 ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 16 ounce 2 cans crescent dough sheets
For the topping:
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- honey for serving optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, set aside.
- In a large bowl with an electric hand mixer whip together the cream cheese, sugar, vanilla, and cinnamon until smooth, set aside.
- Unroll one of the crescent dough sheets and press into the bottom of the baking dish.
- Top the dough with the cheesecake filling and spread it out evenly.
- Unroll another crescent dough sheet and lay it on top of the filling, gently press it down.
- For the topping, in a medium bowl mix together the butter, sugar, and cinnamon. Dollop this all over the dough and spread it out evenly.
- Bake for 30-35 minutes until golden brown on top and puffed up. It may jiggly very slightly in the center, that’s okay. Let cool on a wire rack for 30 minutes before serving, then cut into bars. Serve each piece with a drizzle of honey if using.
Notes
- You can use regular crescent rolls but make sure the perforations are tightly sealed.
- The cinnamon in the cheesecake filling can be left out if you are wanting less cinnamon flavor.
- These can be frozen, see my tips above.
- You can cut these in half but use only one crescent dough sheet and they can be made in a 9x9-inch pan.
- Top these with multiple toppings, see some of our suggestions above.
- You can also add things to the center of these bars, again see our suggestions above.
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