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Easy Sopapilla Cheesecake Bars with Classic Cinnamon-Sugar Topping

Two stacked slices of sopapilla cheesecake showing the creamy filling and cinnamon sugar topping.

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Make this easy Sopapilla Cheesecake recipe. It combines flaky crescent roll layers, a smooth cream cheese filling, and a buttery cinnamon sugar topping for a dessert that tastes like a blend of churros and cheesecake. This Mexican-inspired dessert is simple to prepare and perfect for parties or weeknight treats.

Ingredients

Scale
  • 2 (8 ounce) tubes refrigerated crescent roll dough
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Unroll one tube of crescent roll dough and press it into the bottom of the prepared baking dish.
  3. In a medium bowl, beat the softened cream cheese, 1 cup of sugar, egg, and vanilla extract until the mixture is smooth. Spread this cream cheese filling evenly over the bottom layer of dough.
  4. Unroll the second tube of crescent roll dough and carefully place it over the cream cheese layer. Pinch the seams together to seal the edges.
  5. In a small bowl, mix the remaining 3/4 cup of sugar and 2 teaspoons of cinnamon.
  6. Brush the melted butter evenly over the top layer of dough. Sprinkle the cinnamon-sugar mixture over the buttered top layer.
  7. Bake for 30 to 35 minutes, or until the top is golden brown and the filling is set.
  8. Let the bars cool completely in the pan before cutting them into squares.

Notes

  • For a richer flavor, you can drizzle a little honey over the bars after they cool.
  • If you prefer a thicker cheesecake layer, use a 9×9 inch pan instead, but reduce the baking time slightly.
  • You can use a box grater to grate a small amount of fresh orange zest into the cream cheese filling for a subtle citrus note.

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