Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars are an easy cheesecake recipe made with crescent rolls!

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.

Sopapilla Cheesecake is a cinnamon and sugar coated pastry with sweet cream cheese in the middle!

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

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.

These Sopapilla Cheesecake Bars are an easy and delicious cheesecake recipe

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These Sopapilla Cheesecake Bars are an easy and delicious cheesecake recipe

Sopapilla Cheesecake Bars

  • Author: Cookies & Cups
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 30 bars 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: Dessert

Description

makes 30 bars


Ingredients

  • 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

Topping

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350Β°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. Spread this over top of the crescent roll layer.
  5. 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.
  6. Pour the melted butter evenly on the top.
  7. Prepare the topping by mixing together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar on top of the the butter.
  8. Bake for 30 minutes until top is golden brown.
  9. Let cool for approximately 20 minutes and then cover and refrigerate for 4 hours or overnight.
  10. Cut into bars

Notes

Store airtight in refrigerator for up to 3 days.

Keywords: cheesecake, recipe, cookies and cups, sopapilla, easy, dessert

133 Responses

  1. So…I have to tell you, the Cheesecake Bars look incredible. But in addition to that, I happen to know Dennis Farina personally (odd situation of us both having very close ties to a TINY town in Illinois,) anyways…he is not scary in real life at all. He just has the ability to rock the creepy voice! πŸ™‚

    1. Linda

      This recipe is even BETTER if you use pie crust instead of crescent rolls. With pie crust, it is the VERY BEST way to eat fresh STRAWBERRIES !!!

  2. Amy K

    Sopapilla bars are amazing. Have you ever tried them with pie filling on top of the cream cheese layer, before putting the top crescent rolls on? Cherry, apple, blueberry, they’re all delish too!

  3. Erin in VA

    1-800-876-5353. That was the number you should call if you have any leads for the cases on Unsolved Mysteries. I haven’t seen that show in ages, but still remember the number. Pretty sad. And that dessert looks delicious – I think I will make it very soon.

  4. I am not crazy about cream cheese, but these look delicious! I love cinnamon!
    I remember Unsolved Mysteries, it used to creap me out to! I preferred to watch the other show that was on at that time Rescue 911. I still remember an episode of Unsolved Mysteries about people seeing lights & aliens in a farmers field, that really scared the Beep outta me at the time! I was afraid of being out after dark for a long time after that!

  5. Had these when someone brought them to a friend’s brunch a couple of weeks ago and they were just amazing — so happy I have the recipe now! Thanks, and I LOVE your blog!

  6. RainyB in San Diego

    First off, I love your blog! I check it every day and enjoy your writing and your recipes. I too found the Unsolved Mysteries music creepy and would turn the volume down until after the introduction was over : )

    I have watched the “new” Unsolved Mysteries and have seen quite a few stories from the “old” Unsolved Mysteries that are either still unsolved (no duh) or have been solved and then it’s fun to see the update.

  7. Shawna

    We recently moved to NE Pennsylvania from TX/OK. Down there, this recipe is VERY popular! We have been making it for years and I wondered why I hadn’t seen it around blogland! It is awesome! I am so glad you posted it!

  8. Love Is In The Details

    So funny to see this post, I have been obsessed with the Sopappia bars ever since I first saw them on Pinterest. I have made them quite a few times and was planning on posting about them soon too. Oh and I also got all excited when I saw that “new” cinnamon and grabbed a bottle πŸ™‚ we are living parallel baking/blogging lives, lol! And let’s not even talk about Unsolved Mysteries, I use to love that show, watched it religiously, but I’ve seen it as an adult and was fully creeped out! Thanks for the fun post, Andrea

  9. Victoria V

    Okay, those bars look AMAZING, but what made me comment is the fact that I used to watch Unsolved Mysteries reruns on Lifetime with my sister during the summer. Except that they were always on at night. They used to scare the crap out of us, but yet we still watched.

    And I also remember watching the episode that Matthew McConaughey was on and realizing it was him. Hilarious! But still so scary… πŸ˜‰

    Oh, and I’m from TX so I definitely know what sopapillas are. I <3 them.

  10. Audrey

    Yeah I used to be like you…addicted to being terrified by religiously watching Unsolved Mysteries hosted by Robert Stack. I’ve watched the new version and it’s not nearly as creepy, aka good!

  11. Thanks for linking to the Matthew McConaughey “Unsolved Mysteries” clip at my website.

    I’ve written a couple of “Unsolved Mysteries” columns at the site, profiling some of my favourite cases from the show, so if you’re in the mood to watch them (and likely get scared out of your wits), check them out here:
    http://www.the-back-row.com/index.php/2010/09/11/title-3
    http://www.the-back-row.com/index.php/2011/09/11/robin-s-next-ten-favourite-unsolved-mysteries-segments

  12. This is a family favorite. When I serve Sopapilla Cheese Cake I always feel like the lady on the Rice Crispie’s commercial where she’s reading a magazine and then dabs the flour on her face before serving the Rice Crispie Treats to her family. Something this good shouldn’t be SO SIMPLE to make!

  13. I love anything mystery. I particularly remember my mom watching Murder She Wrote religiously and me being so scared that I was terrified to even get up off the couch and walk to bed. I still watched every week. Crime shows are better these days and I watch them like they are my crack.

    I make this too but the handwritten recipe I found on my mom’s fridge called them Sopapilla Breakfast Delight. So naturally, I eat this for breakfast.

  14. Jenni

    My mom makes these during the holidays at her coffee shop and she can’t make them fast enough of course it doesn’t help that Ilm always sneaking some =P. They are yummy!!

    I used to watch Unsolved Mysteries as a kid and I was scared to death! The one I really rembember is these boys were in a lake and they found a skull. I hate swimming in lakes now!

  15. I used to get freaked out by Unsolved Mysteries too! But I watched it every week. Why do we torture ourselves like that?!

    And how come my sopapilla cheesecake never looks like that?

  16. We recently had sopapillas at a Mexican restaurant (I’ve made ‘fake’ ones before with tortillas) and my husband was actually angry that I ‘knew about these desserts and had not made them properly for him.’ I’ll see what he thinks of this!

  17. LOVE, LOVE, LOVE Unsolved Mysteries. I still try to catch it on Lifetime once in awhile. What get me is that some of the UM’s that Robert Stack covered have been re-done by Dennis Farina and it just kills me that they are still unsolved!! Am always hoping for that”Update” to flash at the end of the segment and when it doesn’t I am highly disappointed.

    I’ve made a variation of these bars before but I don’t remember them having a stick of butter melted on top….can’t wait to try! These look incredible.

  18. That top cinnamon crust looks amazing, especially considering what lies beneath:) YUM!

    I still watch the reruns of “Unsolved Mystery” on cable. My husband doesn’t understand why I watch somethig that spooks me so much?!?

  19. Erin F.

    I HAVE to try these! I love all of these ingredients on their own, I can’t imagine what they would taste like together. I might just have to bring it to Sunday night dinner at my mom’s this week!… I used to watch Unsolved Mysteries also when I was younger, and I think I was traumatized to Robert Stack. I still have nightmares about one episode in particular where a woman was in her bathroom and looked in the mirror and saw a guy standing behind her. I still get a little nervous looking in the mirror in the middle of the night- to this day because of it! (so I usually just bypass it and run like crazy back into my bed.) I used to come home from 3rd grade and watch Matlock, In The Heat of The Night, and Golden Girls. The iCarly my 3rd grade daughter watches after school has nothing on those shows!! πŸ˜‰

    1. shelly

      Well, I linked to a creepy pne that Mqatthew McConaughey was in and it was a lady brushing her hair and some guy comes up behind her in the bathroom. Seriously scary stuff.

      1. Erin F.

        OMG- That was the one!!!! I love Matt McConaughey, I can’t believe he was in that! That ok though, I forgive him for helping to scare me as a child. Robert Stack though I will never be able to forgive, even if he was funny in “Airplane.” (And as I typed this, my 8 year old, who talks in her sleep, just said something in a really creepy voice that I couldn’t understand while sleeping. At least she has good timing!)

  20. Oh wow! I saw this post and thought, man those look yummy. I didn’t realize that I’ve made them before with a little twist! I’m a Chocolatier with Dove Chocolate Discoveries and we have a Spiced Chai tea. That’s what I used instead of the Cinnamon Sugar mixture when I made them (they were called Chai Breakfast Bars – they’re a great addition to a brunch buffet!). They were wonderful and HUGE hit at all my tasting parties. It was fun seeing where the recipe I found long ago on a Chocolatier group originated! Thanks so much for enlightening me! Oh, and incidentally, I loved Unsolved Mysteries, too…even though it led to some really hard to go to sleep nights. πŸ˜‰

  21. I often come to your blog and read your posts…and I have to say YOU CRACK ME UP!!!! Love it….my Dad was such a huge fan of Unsolved Mysteries…so since this was before most people had multiple TV’s in their homes…we kids were sort of kinda FORCED to watch it…lol! Love the ingredients you used in this recipe..I will have to try it …soon πŸ™‚

  22. I so loved Unsolved Mysteries (you could watch it in syndication until not too long ago – maybe you still can?) Between that and Murder She Wrote – my childhood television watching was probably a bit off, now that I think of it…

    And sopapillas. And cheesecake.

    Thank you for this post – made me happy just to look at it πŸ™‚

  23. Angela

    I loved that show! It used to scare the living daylights out of me, but still I watched. The creepiest one that I remember was the one where a woman was sure she was someone else in a past life and she went into a trance and they found photographics that she said were her back then. I couldn’t sleep without a lamp on for weeks! πŸ™‚

  24. Suzaina

    Awesome recipe. Mum made it today following you. Stupendous taste. Amazing dish. Great blog. Gotta return for more posts. Thanks.

  25. So I made these, and let me tell you, some pretty good stuff indeed! I did change the recipe a bit and made sure to put in lots of honey to replace some sugar. And I managed to double the butter-I’m feeling slightly guilty about that (just slightly). Thanks for sharing and the inspiration though! I hope you don’t mind if I share my adapted version.

  26. Ashley

    These were AMAZING! I added sliced almonds to the top before baking and the the extra crunch really added something great to them! These are def. on my ‘bake often’ list! Thanks!!

  27. You like me you really like me!!! These are so so good! I’m just a scary crime show watcher…it began with Unsolved Mysteries also. Right now it’s Criminal minds. This is why I dont sleep.

  28. Lauren Z.

    These look amazing and I can’t wait to try them! Just had one question: in the list of ingredients, the amount of cinnamon says 1 tsp; however, in the recipe directions, it references a tablespoon of cinnamon. Which is the proper measurement? Thanks! πŸ™‚

  29. Annette

    I made these this weekend. A huge hit with the entire family. Quite a few OMGs. I will definitely be making these again. More cinnamon is always a good thing. I only used a teaspoon and they were great but a tablespoon would make them awesome! Thanks for so many great recipes.

  30. Kristen

    I just made these and they are amazing! Actually, they haven’t even finished their initial 20 minutes of cooling, but I scooped out a corner spoonful and let it cool. I’m going to have to share these quick before I eat the whole thing!

  31. Blanca

    I saw this recipe and had to try it! Very easy to make, which is a good thing considering I can burn hard boiled eggs. My husband was the taste tester and he isn’t big on anything sweet but he loved this! I took them to work with me and they were gone in 10 minutes! Thank you for sharing this wonderful recipe!

  32. Melody

    I’m really gonna have to try these… A couple of my fb friends were raving about Sopapilla Cheesecake. To be exact…. “It’s like angels left a little piece of Heaven behind…” Lol. I want a piece of Heaven.

  33. Ana FernΓ‘ndez

    I love cheese cake, so I was really happy when I discovered your website in the internet, itΒ΄s amazing, so I tried to bake one as soon as I could, I used Spanish cheese as it was the only one I had at home, it was fabolus, really amazing, I think it really improved it, just have a look at the website, which I think youΒ΄re going to love and then let me know what do you think.
    kind regards
    Ana

    http://www.asturiascheese.com/spanish-cheese/abredo-2

  34. Mel

    I wonder if these will be okay out of the fridge. I want to take them to school, but I won’t have access to a fridge all day. My last class is the one I want to take them to, but it isn’t until 2:35 and I get to school at 10 am…..

    Suggestions?

  35. Maria

    Hi I don’t mean to sound not appreciative to your recipe but I did not like them, I did not like all that bread around the great filling, I’m wondering if puff pastry could be used instead…has anyone tried that…

    1. shelly

      It might work… Haven’t ever tried it. We loved the crescent around it do I guess it’s just a matter of preference πŸ™‚ let me know if you try the puff pastry!

  36. Joanna

    Sin. Absolute sin. I just made this dessert (never got to the bar part) and could not wait to EAT IT.. all hot and steaming. Like hell will taste when I get there. With a mouth full of THIS CAKE!!! I’d shake your hand in gratitude but I am holding a plate of Sopapilla Cake with one hand and stuffing it in my face with the other (I am typing with my mind!).

    Thank you πŸ™‚

  37. Pat

    I never knew that a different last step, adding butter, cinnamon & sugar on the top would change my cream cheese danish, which is just brushed on top with an egg yolk, into a Sopapilla. And yes, cream cheese danish’s are known in New Jersey

  38. Going to make these now for my FIL’s party tomorrow! As for nobody here in Jersey knowing what a sopapilka is – they are beyond sheltered!!! Another reason I must vacate this state!!!!

  39. Tiffany

    I have been making these bars since about 7th grade (I am a junior in college now)! I do have a couple variations however. First in the cream cheese mixture I actually put an egg in. I don’t use the stick of butter on the top. I have tried them with it, but they are just as good without the butter, I promise.

  40. Leslie

    Shelly, I made these last night and I am pretty sure my world stopped for 3 reasons:

    1) My house smelled like Cinnabon. That alone makes you worthy of all this praise.
    2) My husband, a “non-sweets guy” (I don’t comprehend) was ANGRY (yes, and a little frantic) that I was taking half of these to work to share. He is obsessed.
    3) So easy. SO SO easy to make. Holy smokes, you nailed it, thanks so much for sharing!

  41. Chandra Zeissler

    I made these bars yesterday for Father’s Day and they are AMAZING!!! Probably one of the best tasting things I’ve ever had! <3

      1. Nicole

        Hi Shelly,
        I’m from Australia and love the look of this dessert however we don’t have Cresent roll? Any suggestions on what I could substitute it for…Croissants ? Puff pastry?

        1. shelly

          Puff Party might work! I haven’t ever tried it, and it would give it a more pastry texture, as opposed to bread, but I bet it would work!

  42. Danielle

    Wow, made these for my husbands family for a get bbq we had…..I didn’t even get one! They ate them all before I could even try one. Not fair…great excuse to make another batch, say, when no one is home.

  43. Mrs Jackson

    I’m planning on making these for my daughter’s school. Do you think these are ok to sit out for a couple hours, or should they remain refrigerated? Thanks! They look soooo good:)

  44. Delicious! My cream cheese layer appears thinner than pictured, but still very good. A friend of mine made something similar to this probably 10 years ago — these are better than my memory! Straight out of the oven, the taste is like Arby’s inside-out cinnamon roll bites. Yum, yum! Still waiting for them to cool so I can chill ’em accordingly. Thus far, no complaints. {grin} I cut the butter in half (1/4 cup) and used a pastry brush to evenly coat the top layer to no ill effect. Also had reduced fat cream cheese on hand and crescent roll sheets instead of dough — a whole lot easier to work with, thinks me! Thank you for the nudge to finally try these for myself…

  45. Jessalyn

    I was thinking about making these for a potluck at work–can they be made the evening before and refrigerated, or are they best eaten the day they are made? Thanks so much!

  46. melissa

    Planning to make these today, for Thanksgiving tomorrow. Are they better when made the day of, or will they be ok in the fridge overnight? Thanks-m

  47. Alli Davy

    Hello, this recipe looks amazing!!…however I am in Oz and have never heard of -Crescent Rolls I can only assume they are a US product…can you describe it so I can try and find an equivalent or make an equivalent here in Australia?

  48. Cheri

    I have been making this recipe for more than 20 years. I got the recipe from a lady I used to bowl with. We called it Cheese Pocket. It is the most requested recipe that I have ever made, aside from Broccoli Puff. I am glad you are sharing the recipe with the world. We love it!

  49. Adreanne

    I took these to a fish fry tonight and the pan was cleaned out in a matter of minutes. Everyone wanted to know who brought them and they all wanted the recipe!

  50. Lisa In NY

    OMG. Everyone devoured these. At first it seemed like too much butter and cinnamon sugar but they ended up amazing. And so so easy. Thank you!!

  51. Kristina

    I made this for the second time today! Love it! I have a question though…The butter collects in the middle because the outside puffs up and then the middle is not fully cooked. How can I prevent this?

    1. Shelly

      very strange… I might suggest lowering the bake temp a bit and baking a little longer to get the center cooked. Possibly your oven is a little off? I’m always checking mine with an oven thermometer..

  52. DEBBIE

    I love these and have made them twice in the last 3 weeks. But all the ads on your post are very annoying

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