If you haven’t heard of sopapilla, they are a Spanish dessert consisting of fried pastry rolled in cinnamon and sugar. These sopapilla cheesecake bars are a delicious twist on the original sopapilla recipe.
Creamy, sweet cream cheese is baked in-between layers of flaky crescent pastry dough, with melted butter drizzled on top followed by cinnamon sugar.
The sopapilla cheesecake bars are baked in the oven and then chilled in the refrigerator. These bars are the perfect dessert! You can enjoy these delicious sopapilla cheesecake bars right away, or freeze them for a later time.
How to Make Sopapilla Cheesecake with Crescent Rolls
To make these sopapilla cheesecake bars, use these simple ingredients:
- 2 8 oz packages crescent rolls
- 24 oz cream cheese, softened
- 1 1/4 cups white sugar
- 1 tbsp cornstarch
- Vanilla extract (1 teaspoon)
- 1 large egg
- 1/4 cup unsalted butter melted
- 2 tsp cinnamon
DIRECTIONS
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Sopapilla Cheesecake Bars.
- Step 1. Preheat the oven to 350 degrees F. Unroll one can of crescent rolls onto the bottom of a greased 9×13-inch baking dish, pressing the seams together.
- Step 2. Add the cream cheese, 1 cup of sugar, and cornstarch to a mixing bowl and beat until creamy. Then, add the egg and vanilla extract and beat until combined. Pour the cream cheese batter on top of the crescent roll dough and smooth with a spatula.
- Step 3. Unroll the second can of crescent rolls onto a cutting board and roll out to be a little longer and wider than the first layer to completely cover the cream cheese batter.
- Step 4. Melt the butter and pour over the top layer of dough.
- Step 5. Mix the cinnamon and ¼ cup of sugar together in a bowl and sprinkle on top of the melted butter. Bake for 35 minutes, then cool and chill in the refrigerator for 3 hours before cutting into squares.
HOW TO STORE SOPAPILLA CHEESECAKE BARS?
The sopapilla cheesecake bars can be stored in an airtight container in the refrigerator, or you can freeze them.
If you want to freeze them, it is easiest to slice them into bars and individually wrap them before placing them in an airtight container.
HOW LONG DOES SOPAPILLA CHEESECAKE BARS LAST?
The sopapilla cheesecake bars will last up to 4 days in the refrigerator.
They are perishable because they contain dairy products, and should not be left out at room temperature for more than a few hours.
DO YOU NEED TO REFRIGERATE CRESCENT ROLL SOPAPILLA CHEESECAKE BARS?
Yes, you need to refrigerate the sopapilla cheesecake bars. Let them cool to room temperature after removing them from the oven, then wrap them and store them in the refrigerator for up to 4 days.
Do not leave the cheesecake bars out at room temperature for more than a few hours or they will spoil
BAKING TIPS FOR EASY SOPAPILLA CHEESECAKE BARS
- Use full-fat cream cheese, not light. This will make the bars turn out very creamy!
- If you do not have crescent roll dough, puff pastry dough will also work for this recipe.
- If you freeze the cheesecake bars, thaw them in the refrigerator overnight so they are ready to be served chilled the next day.
OTHER RECIPES YOU MIGHT ENJOY
- THE BEST HOMEMADE CHEESECAKE
- NO BAKE CLASSIC WOOLWORTH CHEESECAKE
- CARAMEL BARS
- 7-LAYER BARS MAGIC COOKIE
Easy Sopapilla Cheesecake Bars
Ingredients
- 2 8 oz packages crescent rolls
- 24 oz cream cheese, softened
- 1 1/4 cups white 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 degrees F. Unroll one can of crescent rolls onto the bottom of a greased 9x13-inch baking dish, pressing the seams together.
- Add the cream cheese, 1 cup of sugar, and cornstarch to a mixing bowl and beat until creamy. Then, add the egg and vanilla extract and beat until combined. Pour the cream cheese batter on top of the crescent roll dough and smooth with a spatula.
- Unroll the second can of crescent rolls onto a cutting board and roll out to be a little longer and wider than the first layer to completely cover the cream cheese batter.
- Melt the butter and pour over the top layer of dough.
- Mix the cinnamon and ¼ cup of sugar together in a bowl and sprinkle on top of the melted butter. Bake for 35 minutes, then cool and chill in the refrigerator for 3 hours before cutting into squares.
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