This post contains affiliate links. Please see our disclosure policy.
Sopapilla Cheesecake bars are an incredibly easy and crowd-pleasing dessert! They have a creamy and sweet cheesecake layer sandwiched between two layers of crisp, cinnamon-sugared crescent rolls. Serve with a drizzle of honey and fresh berries.
Table of Contents
- Why you’ll love these Sopapilla Cheesecake Bars:
- Ingredient Overview:
- Ingredient Substitutions:
- How to Make this Sopapilla Cheesecake Recipe Step-by-Step:
- Serving + Storing Sopapilla Cheesecake:
- Expert Success Tips:
- FAQs:
- Recipe Variations:
- Special Tools:
- More Cheesecake Recipes to Love:
- Sopapilla Cheesecake Recipe
Why you’ll love these Sopapilla Cheesecake Bars:
- Creamy Cheesecake Filling – A creamy cheesecake filling is lightly sweetened and baked to perfection.
- Crisp Cinnamon Sugar Topping – The filling is encased in a crust of two crisp, cinnamon sugared layers of crescent roll dough (store-bought for ease!). These bars almost taste like a churro cheesecake!
- Easy Dessert – This easy sopapilla cheesecake recipe is incredibly easy to make!
Ingredient Overview:
The full ingredient list and directions can be found in the recipe card at the bottom of this post.
- Cream cheese – Use full fat cream cheese at room temperature.
- Eggs – Use large eggs at room temperature.
- Granulated sugar – Granulated sugar adds a bit of sweetness to the cheesecake filling.
- Vanilla extract – Use real vanilla extract.
- Crescent Rolls – Any brand of refrigerated crescent rolls will work here.
Ingredient Substitutions:
- Gluten-free – I’m not sure if they make packaged gluten-free crescent rolls – I couldn’t find any online, but if you find one you could use that.
- Dairy-free – Use your favorite dairy-free cream cheese if needed.
How to Make this Sopapilla Cheesecake Recipe Step-by-Step:
Step 1: Prep. Spray a 9×13 baking dish with nonstick cooking spray. Open the first can of crescent rolls and place the sheet of crescent rolls in the bottom of the baking dish, pressing the seams together so it’s one large sheet.
Repeat with the second piece of crescent dough, but on a piece of parchment paper, so you can easily invert onto the filling later.
Step 2: Make the Filling. Beat the cream cheese in a large mixing bowl. Beat in the sugar, then mix in the egg and vanilla.
Step 3: Finish Assembling. Spread the cream cheese mixture in the pan, then invert the second sheet of rolls from earlier onto the filling. Peel off the parchment paper.
Step 4: Bake. Pour melted butter over the top of the bars, then sprinkle on the cinnamon sugar. Bake as directed in the recipe card below.
Serving + Storing Sopapilla Cheesecake:
Let cool for 30 to 45 minutes at room temperature, and then refrigerate for at least 4 hours before slicing and serving with a drizzle of honey. Store leftovers in an airtight container in the fridge for 3-4 days.
Make my Key Lime Cheesecake or my Strawberry Cheesecake, next!
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Crescent Rolls – Be sure to press all the seams together on your sheet of crescent rolls, or buy the seamless kind!
FAQs:
Sopapilla (or sopaipilla) is treat made with puffed, fried dough and cinnamon sugar, and often served with honey. They are traditional to Latin American cuisine.
Yes. Use one can of crescent rolls, flatten it out, and slice it into two pieces. Halve the rest of the ingredients. Bake time may be slightly less.
Yes! This is a great make-ahead recipe because the bars need to chill.
A quick search says you should be able to, but I imagine the crust could lose a bit of it’s crisp texture. If you do decide to, store sliced bars in an airtight container in the freezer and thaw in the fridge overnight. Add honey once ready to eat, not before freezing.
Recipe Variations:
- Skip the butter – If you don’t mind having a less crisp top, you can skip the butter and just use the cinnamon sugar. (But, when was skipping the butter ever a good idea, heh!)
Special Tools:
- 9×13 Pan – Use a ceramic pan or a metal pan for this recipe.
More Cheesecake Recipes to Love:
- Classic Strawberry Cheesecake
- Mini S’mores Cheesecakes
- Chocolate Cherry Cheesecake
- Bailey’s Chocolate Cheesecake
- No Bake Cherry Cheesecake Parfaits
- Biscoff Cheesecake
- Boozy Key Lime Rum Cheesecakes
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Sopapilla Cheesecake
Ingredients
For the Bars
- 2 cans crescent rolls, Use the 8-count size
- 24 ounces full-fat cream cheese, softened at room temperature , Use the block style. 678 grams
- 1 and 1/4 cups granulated sugar , 263 grams
- 1 large egg, at room temperature
- 2 tsp vanilla extract
For Topping
- 1/2 cup salted butter, melted, 113 grams
- 1/2 cup granulated sugar , 105 grams
- 1 and 1/2 tbsp cinnamon
For Serving
- drizzle of honey
- fresh berries, optional
Instructions
- Prep: Preheat your oven to 350°F. Spray a 9×13 pan with nonstick spray. Open one can of the crescent rolls and press it into the bottom of the pan, pressing all the seams together so it's one sheet. With the second can of dough, do the same but on a piece of parchment paper to easily invert onto the filling later. Melt your butter, and stir together your cinnamon sugar in a small bowl, for topping.2 cans crescent rolls, 1/2 cup salted butter, melted, 1 and 1/2 tbsp cinnamon , 1/2 cup granulated sugar
- Make the Bars: In a medium bowl, beat the cream cheese with a hand mixer on high speed just until creamy, 30 seconds or so. Add the sugar and mix on high until combined, 30-60 seconds. Scrape the bowl well to get any hidden lumps of cream cheese. Add the egg and vanilla and mix on medium speed until combined. Pour this creamy mixture into your pan. Invert the crescent rolls on the parchment paper on top of the cream cheese layer, then peel off the parchment paper.24 ounces full-fat cream cheese, softened at room temperature , 1 and 1/4 cups granulated sugar , 1 large egg, at room temperature , 2 tsp vanilla extract
- Bake: Pour melted butter over the top of the bars, then sprinkle on all the cinnamon sugar. Bake for 40 to 46 minutes. The bars will be deeply golden brown on top and the butter should be just about all baked in – if there are a few *small* spots with melted butter remaining, that's fine – they'll soak in while the bars cool.
- Chill: Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
- Serve & Store: Slice bars and serve with a drizzle of honey and fresh berries. Store leftovers in the refrigerator for 3-4 days.drizzle of honey, fresh berries, optional
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pics look like you stacked the bars with jam in between?
Hi Michele! Nope, no jam. There is honey drizzled over each bar though. Let me know how you like the recipe!
Can you use phyllo dough instead???
Hi Debra! I would guess so, but I haven’t tried it myself and I hesitate to make a recommendation based on a guess.
This cheesecake is so creative! I love the idea of crescent rolls mixed with cheesecake!
Thank you! 🙂
I had never heard of this way to make a cheesecake, but it was so delicious. I like the easiness too, definitely worth a try.
Thank you! It is definitely easy 🙂
This is genius! Just so happens I’m doing my weekly food shop this afternoon, bet you can’t guess what’s just gone on my list!
Jane x
That’s awesome!! Glad to hear it 🙂 enjoy!
This is just SO wonderful! In New mexico, where I used to live, they did something similar with sopaipillas and it was sooooo good. I love this easy variation!
That sounds sooo good! If I’m ever in that region I’ll definitely have to try that 🙂