These Sopapilla Cheesecake Bars are an easy cheesecake recipe with flaky cinnamon sugar pastry and a sweet layer of cheesecake in the middle!
Super Simple Sopapilla Cheesecake Bars
You all know how much of a cheesecake fan I am! My this classic cheesecake is one of the most popular recipes on my site, because it’s THE BEST! And of course, I make tons of cheesecakes, 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. We’re going to use crescent roll dough, cinnamon sugar and a simple cheesecake filling to make an irresistible treat!
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.
For this recipe we’re going to talk all those irresistible sopapilla flavors and turn them into cheesecake bars that are incredibly easy to make!
How to Make Sopapilla Cheesecake Bars
- Spread a can of crescent rolls dough 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 dough.
- 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.
- Give it about 30 minutes to chill. This is honestly the hardest part of the recipe.
- Cut into bars and serve!
How delicious does this look?
How to Store
Once your cheesecake bars have cooled completely, place them in an airtight container or cover your baking dish with saran wrap. Store them in the fridge for 3-4 days.
Can I Make These in Advance?
These cheesecake bars are 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.
Sopapilla Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 30 bars 1x
- Category: Cheesecake
- Method: Baking
- Cuisine: Dessert
Description
These Sopapilla Cheesecake Bars are an easy cheesecake recipe with flaky cinnamon sugar pastry and a sweet layer of cheesecake in the middle!
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
- 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
Notes
Store airtight in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 174
- Sugar: 12 g
- Sodium: 109.8 mg
- Fat: 11.1 g
- Carbohydrates: 17.1 g
- Protein: 1 g
- Cholesterol: 23.4 mg
I remember watching Unsolved Mysteries… loved that show! Love your Sopapilla Bars, too!
Aren’t these heavenly?! I’ve made these several times for get togethers and they’re always the rave! Your pictures are gorgeous, too. I’ve attached my link to my post about these little guys if you wanted to check it out!
http://lifessimplemeasures.blogspot.com/2011/05/tried-true-tuesday-sopapilla-cheesecake_24.html
i had no idea this was such a popular recipe! I hadn’t heard about them until recently!! love your post! 🙂
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
They look so delicious!!
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!
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… 😉
Oh, and I’m from TX so I definitely know what sopapillas are. I <3 them.
You are a genius.
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 🙂 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
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!
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.