These sopapilla cheesecake bars feature a thick, creamy cheesecake layer sandwiched between two sheets of flaky pastry, finished with a buttery cinnamon-sugar topping. This simple version uses only eight ingredients, making it quick, easy, and absolutely delicious.
Sopapilla cheesecake bars are a rich, cinnamon-forward dessert that’s surprisingly easy to make. Two layers of flaky pastry enclose a luxuriously smooth cheesecake filling, and the whole pan is finished with melted butter and cinnamon sugar. Think of these bars as the love child of a cinnamon-sugar doughnut and a classic cheesecake—comforting, buttery, and perfectly sweet.
What are Sopapillas?
Traditional sopapillas are a Hispanic dessert believed to have roots in the American Southwest, particularly Albuquerque, New Mexico. Classic sopapillas are deep-fried pastries that puff up into light, airy pockets and are typically dusted with powdered sugar, sprinkled with cinnamon sugar, or drizzled with honey. They may be enjoyed plain or filled with sweet or savory fillings. This recipe recreates the flavors in an easier, baked form using ready-made pastry.
How to Make Sopapilla Cheesecake Bars
For convenience we skip deep-frying and use store-bought crescent roll dough for the pastry layers. Puff pastry works as an alternative if you prefer. Below is a concise overview; the full recipe details follow in the recipe section.
- Prepare the base. Unroll one tube of crescent rolls into a lightly greased 9×13-inch pan, pinching seams together to form a continuous layer.
- Make the cheesecake filling. Beat softened cream cheese with most of the sugar until smooth, then stir in cornstarch, vanilla, and the egg until fully combined.
- Assemble. Pour and spread the cheesecake mixture over the crescent roll base.
- Add the top layer. Unroll the second tube of crescent rolls on parchment or a lightly greased surface, seal seams, roll it out slightly, and carefully lay it over the filling.
- Finish. Brush the top with melted butter, then sprinkle evenly with a cinnamon-sugar mixture.
- Bake. Bake until golden and set, allow to cool to room temperature, then chill thoroughly before serving.
Allow the bars to cool fully and refrigerate for at least three hours (longer is fine) so the cheesecake layer sets firm. For extra indulgence, drizzle a little honey or cream cheese icing on each slice before serving.
Common questions:
Should sopapilla cheesecake be refrigerated? Yes—always store cheesecake in the fridge. Remove from the fridge about 30 minutes before serving for the best texture.
Can I make these without crescent rolls? Yes—puff pastry is a great substitute if you prefer.
Can I use light cream cheese? For best texture and structure, use full-fat, block-style cream cheese rather than spreadable or light varieties.
Can I freeze these bars? Absolutely. They freeze well in an airtight container; thaw overnight in the refrigerator before serving.
With flaky, buttery pastry, a creamy cheesecake center, and a crunchy cinnamon-sugar finish, sopapilla cheesecake bars are an easy and crowd-pleasing dessert to add to your repertoire.
Sopapilla Cheesecake Bars
Ingredients
- 2 8 oz packages crescent rolls
- 24 oz cream cheese*, softened
- 1 1/4 cups white sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 teaspoons cinnamon
Instructions
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Preheat the oven to 350°F. Lightly grease a 9×13-inch glass or ceramic pan with non-stick spray.
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Unroll one package of crescent rolls into the bottom of the pan, pinch seams together, and press to cover the pan evenly.
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In a large bowl, beat the cream cheese until smooth. Add 1 cup of the white sugar and the cornstarch, and beat until combined.
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Stir in the vanilla extract and the egg until the filling is fully incorporated.
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Pour the cheesecake filling over the crescent roll base and smooth the top.
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On parchment or a lightly greased surface, unroll the second package of crescent rolls, pinch seams together, and gently roll the dough to be slightly larger than the pan.
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Carefully place the second sheet of dough over the cheesecake layer.
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Brush the top with melted butter.
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Combine the remaining 1/4 cup sugar with the cinnamon and sprinkle evenly over the buttered top.
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Bake for 35–40 minutes, or until the top is golden brown.
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Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight before slicing and serving.
Notes
Cornstarch helps the cheesecake layer set extra thick; if you don’t have it, the bars will still turn out tasty.
Store leftovers in an airtight container in the refrigerator for up to four days. Freeze in an airtight container and thaw overnight in the fridge.
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