Sopapilla Cheesecake Bars are an easy cheesecake recipe with flaky cinnamon sugar pastry and a sweet layer of cheesecake in the middle!
You all know how much of a cheesecake fan I am! My Perfect Cheesecake Recipe is one of the most popular recipes on my website, because it’s THE BEST! And of course, I make tons of cheesecake, like Sugar Cookie Cheesecake and even Instant Pot Cheesecake!
BUT when you want a cheesecake recipe that is ULTRA easy, that you can eat with your hands, and perfect for a Potluck-style dinner, these Sopapilla Cheesecake Bars are about to be your new favorite dessert.
What is a Sopapilla?
If you don’t know what a Sopapilla is, you’re missing out!!
Sopapilla is a Spanish dessert. It’s a puffy, fried pastry dough coated in cinnamon sugar and/or drizzled with honey. I grew up in Houston, and at our favorite Tex-Mex restaurant they made the BEST Sopapillas.
I have been to a few places where they serve savory Sopapillas, that are stuffed with beans, cheese, and meat, kind of like an empanada…but the sweet kind remains my favorite.
How to Make Sopapilla Cheesecake Bars
- First you spread a can of crescent rolls in the bottom of a 9×13 pan.
- Mix 2 packages of cream cheese, a cup of sugar and a little vanilla together and spread it over the Crescent Rolls.
- Then just unroll your other can of crescent rolls and spread it over the top of the cream cheese mixture.
- Pour a stick of melted butter all on top of the top crescent roll sheet
- And sprinkle the top with cinnamon sugar!
- Pop it in the oven for 30 minutes and you’re all set!
How delicious does that look?
The hard part comes next when you have to let it chill for a bit. This Sopapilla Cheesecake is actually a great dessert to make in advance, which is another reason it’s so get to make for a get together with friends or family.
Looking for other cheesecake recipes?Print
makes 30 bars
- 2 cans (8 count) Crescent Rolls
- 2 (8 ounces) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- Preheat oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- Unroll 1 can of crescent rolls and lay flat in the bottom of the baking dish. Stretch the rolls to cover the bottom of the pan and pinch any seams closed.
- In the bowl of your stand mixer combine cream cheese, 1 cup sugar and vanilla until combined and smooth, scraping the sides of the bowl as necessary.
- Spread this over top of the crescent roll layer.
- Unroll the remaining can of crescent rolls and lay this on top of the cream cheese mixture and again, pinch any open seams closed as best you can.
- Pour the melted butter evenly on the top.
- Prepare the topping by mixing together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar on top of the the butter.
- Bake for 30 minutes until top is golden brown.
- Let cool for approximately 20 minutes and then cover and refrigerate for 4 hours or overnight.
- Cut into bars
Store airtight in refrigerator for up to 3 days.
Keywords: cheesecake, recipe, cookies and cups, sopapilla, easy, dessert