sopapilla cheesecake bars

You've never had cheesecake bars like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust.  These sopapilla bars are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!

Sopapilla Cheesecake Bars

(8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

(8 oz each) cream cheese, softened

sugar

vanilla

butter, melted

cinnamon

Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.

Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.

Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.

https://www.pillsbury.com/videos/sopapilla-cheesecake-bars

Cinnamon and sugar together is always and good idea, and these wildly popular sopapilla cheesecake bars are no exception! Two blankets of buttery crescent dough sprinkled with cinnamon sugar sandwich a decadent cheesecake filling, giving this traditional dessert an irresistible twist. Perfect for potlucks, parties or any special day, guests will rave about these bars. Dont believe us? Just ask the 223+ Pillsbury fans who have given this dessert five-star reviews, and then go ahead and try more of our party-ready bar recipes!

How to Make Sopapilla Cheesecake Bars Video

These bars are the perfect dessert! You can enjoy these delicious sopapilla cheesecake bars right away, or freeze them for a later time. 

Easy Sopapilla Cheesecake Bars

crescent rolls

oz cream cheese, softened

white sugar

cornstarch

tsp vanilla extract

unsalted butter

Preheat the oven to 350 degrees F. Unroll one can of crescent rolls onto the bottom of a greased 9x13-inch baking dish, pressing the seams together.

Add the cream cheese, 1 cup of sugar, and cornstarch to a mixing bowl and beat until creamy. Then, add the egg and vanilla extract and beat until combined. Pour the cream cheese batter on top of the crescent roll dough and smooth with a spatula.

Unroll the second can of crescent rolls onto a cutting board and roll out to be a little longer and wider than the first layer to completely cover the cream cheese batter.

Melt the butter and pour over the top layer of dough.

Mix the cinnamon and ¼ cup of sugar together in a bowl and sprinkle on top of the melted butter. Bake for 35 minutes, then cool and chill in the refrigerator for 3 hours before cutting into squares.

Made this dessert to go with our Paella meal since it’s a Spanish version. It was a big hit and very easy to make. Will definitely make it again.

The recipe was very easy to follow and was a very delicious recipe. If wanting to make it a little more difficult you could always make the pastry dough instead of using the store bought dough but still very yummy and will be making this dish again.

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Top 2 sopapilla cheesecake bars recipes from across the web

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Sopapilla Cheesecake Bars

Easy Sopapilla Cheesecake Bars

The most viewed sopapilla cheesecake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine