Sopapilla Cheesecake Bars Recipe

Introduction

Sopapilla Cheesecake is a delightful dessert that combines creamy cheesecake filling with flaky crescent roll layers. Topped with a cinnamon-sugar crust and honey drizzle, it’s a sweet treat perfect for any occasion.

Ingredients

• 1 & 1/4 cups granulated sugar (divided)
• 1 teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 (8 ounce) tubes refrigerated crescent roll sheets
• 3 tablespoons unsalted butter, melted
• 1/4 cup honey

Instructions

1. Step 1: Preheat an oven to 350 degrees F. Coat a 9×13-inch baking dish with nonstick cooking spray.
2. Step 2: In a small bowl, stir together 1/4 cup of the sugar with the cinnamon. Set aside.
3. Step 3: In a large bowl with an electric mixer, beat the cream cheese until smooth, scraping down the sides if necessary. Add the remaining 1 cup sugar, egg, and vanilla extract; beat until combined. Set aside.
4. Step 4: Unroll the crescent roll dough sheets. Gently press one sheet into the bottom of the prepared baking dish, sealing seams if perforated.
5. Step 5: Spread the cream cheese mixture evenly over the dough, then cover with the second roll of crescent dough.
6. Step 6: Brush the top with melted butter and sprinkle the cinnamon-sugar mixture evenly over it.
7. Step 7: Bake for 30-35 minutes or until the dough is puffed, golden brown, and bars appear set when gently shaken.
8. Step 8: Remove from oven and drizzle with honey evenly over the top.
9. Step 9: Cool at least 1 hour before slicing. Chilling overnight makes slicing easier. Serve warm or cold, cut into 12 bars.

Tips & Variations

• For easier slicing, chill the cheesecake overnight and bring to room temperature before cutting.
• You can substitute honey with maple syrup or a fruit glaze for a different flavor.
• If you prefer a crunchier top, sprinkle a bit more cinnamon sugar before baking.

Storage

Store leftover Sopapilla Cheesecake in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 15-20 seconds if you prefer it warm, or enjoy it chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pie crust instead of crescent rolls?

While regular pie crust can be used, crescent rolls provide the signature flaky, layered texture that makes this dessert special.

Is it necessary to chill the cheesecake before slicing?

Chilling helps the bars set and makes slicing cleaner, but you can enjoy Sopapilla Cheesecake warm if you prefer a softer texture.

Sopapilla Cheesecake Bars Recipe

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★★★★★

4.5 from 100 reviews

• Author: Rafael
• Total Time: 1 hour 45 minutes (including cooling time)
• Yield: 12 servings 1x

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Description

Sopapilla Cheesecake is a delightful dessert featuring a creamy, cinnamon-sweetened cheesecake filling sandwiched between layers of golden, flaky crescent roll dough. Finished with a drizzle of honey, this easy-to-make recipe delivers a perfect balance of rich, sweet, and buttery flavors reminiscent of traditional sopapillas.

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Ingredients

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Filling

• 1 & 1/4 cups granulated sugar, divided
• 1 teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract

Dough and Topping

• 2 (8 ounce) tubes refrigerated crescent roll sheets
• 3 tablespoons unsalted butter, melted
• 1/4 cup honey

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F and coat a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Mix Cinnamon Sugar: In a small bowl, combine 1/4 cup of sugar with 1 teaspoon ground cinnamon, then set aside for sprinkling later.
3. Make Cheesecake Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth. Add the remaining 1 cup sugar, egg, and vanilla extract, then beat until fully combined.
4. Prepare Crescent Roll Base: Unroll one tube of crescent roll dough and gently press it into the bottom of the prepared baking dish, sealing any perforations by pinching the seams together.
5. Spread Cheesecake Layer: Evenly spread the cream cheese mixture over the crescent roll base using a spatula.
6. Add Top Crescent Layer: Unroll the second tube of crescent dough and place it over the cream cheese layer, gently pressing to cover.
7. Add Butter and Cinnamon Sugar: Brush the melted butter evenly over the top crescent dough. Then sprinkle the reserved cinnamon-sugar mixture all over to evenly coat.
8. Bake: Bake in the preheated oven for 30-35 minutes or until the crescent dough puffs up, turns golden brown, and the bars are set when gently shaken.
9. Drizzle Honey: Remove from oven and immediately drizzle the 1/4 cup honey evenly over the hot bars.
10. Cool and Serve: Allow the dessert to cool for at least one hour in the pan. For easier slicing, chill overnight, then bring to room temperature or rewarm slightly before cutting into 12 bars. Enjoy warm or cold.

Notes

• Chilling the cake overnight makes slicing neater and easier.
• If using perforated crescent dough, sealing seams prevents the filling from leaking.
• You can adjust the cinnamon-sugar topping to taste for more or less sweetness and spice.
• Serving warm with a drizzle of extra honey makes it especially comforting.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-American

Keywords: Sopapilla Cheesecake, cinnamon cheesecake bars, crescent roll dessert, honey drizzled cheesecake, easy baked dessert