Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars are amazing!  A light cream cheese filling is sandwiched between two crisp pastry sheets and topped with a buttery cinnamon sugar.  Baked together, these are an ideal treat for Cinco de Mayo!

Sopapillas are a traditional Hispanic dessert thought to have originated in New Mexico.  Typically, it is a deep-fried pastry topped with honey and cinnamon.  This updated version has the crisp pastry, cinnamon and a creamy filling.  And…it only has 8 ingredients.  You’re gonna love it!

Begin by rolling out a sheet of crescent roll pastry in a 9×13-inch pan.  Pinch the seams together and press it flat.

To make the filling, beat the cream cheese until nice and soft.  Add the sugar and cornstarch.  Finally, add the egg and vanilla.  Pour the filling over the pastry and spread to cover.

On a piece of parchment paper, roll out the 2nd sheet of crescent roll dough.  Pinch the seams together and roll it out about 1/2-inch larger than it was.  Carefully place the dough over the filling and peel back the parchment paper.

Spread melted butter over the dough and sprinkle cinnamon sugar over that.

Bake the bars for 35-40 minutes or until golden brown.  Cool to room temperature and then refrigerate for 3 hours or longer.

Now, you are ready to serve this deliciousness!  Cheers!

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Makes: 15 bars

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes plus chill time 3 hours minimum

Sopapilla Cheesecake Bars

Ingredients

  • 2 (8 ounce) packages crescent rolls
  • 24 ounces full-fat block cream cheese, softened
  • 1 & 1/4 cups granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 2 tsp cinnamon

Instructions

Preheat the oven to 350°F. Lightly grease a 9×13 inch glass or ceramic pan with non-stick cooking spray.

Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.

In a large bowl beat the cream cheese until soft. Beat in 1 cup sugar and cornstarch. Mix in the vanilla extract & egg. Pour the batter over top of the crescent rolls, smoothing it down.

On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about 1/2 inch longer & wider.

Carefully place the sheet of crescent roll dough on top of the cheesecake layer.

Spread the melted butter over top.

In a small bowl whisk together the remaining 1/4 cup white sugar and cinnamon. Sprinkle over top of the bars.

Bake in the preheated oven for 35-40 minutes, or until golden brown. Remove from the oven and cool to room temperature. Chill in the fridge for 3 hours, or overnight before serving.

Chef’s Notes:

Cornstarch helps the cheesecake layer to be extra thick. If you don’t have any on hand, the recipe will still turn out delicious.

Store in an airtight container in the fridge for up to 4 days. Bars can be frozen in an airtight container then thawed in the fridge overnight.

Recipe by Just So Tasty

Ingredients

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