Hey there, fellow dessert lovers! Are you ready to sink your teeth into something truly special? Today, I’m excited to share with you a recipe that combines the flaky, buttery goodness of sopapillas with the creamy richness of cheesecake. Say hello to Sopapilla Cheesecake Bars! These bars are not only a delight to eat, but they’re also surprisingly easy to make, perfect for those quick family dinners or as a show-stopping dessert for your next gathering.
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy days
- Combines the best of both worlds: sopapillas and cheesecake
- Ideal for potlucks, family dinners, or as a sweet treat any time of the day
- Requires minimal ingredients and effort for maximum flavor
Ingredients
Here’s what you’ll need to make these delicious Sopapilla Cheesecake Bars:
- 2 (8-oz) tubes refrigerated crescent roll dough sheets
- 2 (8-oz) packages cream cheese (softened)
- 1½ cups sugar (divided)
- 1 tsp vanilla
- ½ cup butter (melted)
- 1½ tsp ground cinnamon
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of creating these mouthwatering Sopapilla Cheesecake Bars:
- Preheat your oven to 350ºF. Spray a 9×13 baking dish with cooking spray to ensure the bars don’t stick.
- Press one can of crescent dough into the bottom of the prepared pan, making sure to cover the entire surface evenly.
- In a medium bowl, beat together the cream cheese, vanilla extract, and 1 cup of sugar using an electric mixer on medium speed until smooth and creamy.
- Spread the cream cheese mixture evenly over the crescent rolls. Top this layer with the second can of dough, pressing it down gently to adhere.
- In a small bowl, mix together the ground cinnamon and the remaining ½ cup of sugar. Pour the melted butter over the top layer of crescent dough and sprinkle the cinnamon sugar mixture evenly.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown.
- Allow the bars to cool on a wire rack before refrigerating them for about 30 minutes to set. Once set, cut into squares and serve!
Pro Tips for Making the Recipe
Here are some tips to ensure your Sopapilla Cheesecake Bars turn out perfectly every time:
- Make sure to press the crescent dough firmly into the pan to avoid air pockets.
- Don’t overmix the cream cheese mixture to keep it smooth and creamy.
- Let the bars cool completely before refrigerating to prevent them from becoming too soggy.
How to Serve
These Sopapilla Cheesecake Bars are versatile and can be enjoyed in various ways:
- Dust with powdered sugar for a classic look and a touch of sweetness.
- Serve warm with a scoop of vanilla ice cream for an extra-special treat.
- Pair with a cup of coffee or tea for a delightful dessert or snack.
Make Ahead and Storage
These bars are perfect for making ahead of time:
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw at room temperature when ready to serve.
And there you have it— a recipe that’s as easy as it is delicious! These Sopapilla Cheesecake Bars are sure to become a family favorite. If you’re looking for more cheesecake inspiration, be sure to check out our Blueberry Crumble Cheesecake, Lemon Blueberry Cheesecake, and No-Bake Blueberry Cheesecake recipes. Happy baking!
Sopapilla Cheesecake Bars
Ingredients
- 2 tubes refrigerated crescent roll dough sheets
- 2 packages cream cheese softened
- 1.5 cups sugar divided
- 1 tsp vanilla extract
- 0.5 cup butter melted
- 1.5 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Spray a 9x13 baking dish with cooking spray. Press a can of crescent dough into the bottom.
- Beat cream cheese, vanilla extract, and 1 cup sugar. Spread over crescent rolls. Top with second dough can.
- Mix cinnamon and remaining 0.5 cup sugar. Pour melted butter over dough, sprinkle with cinnamon sugar.
- Bake for 25-30 minutes until golden brown.
- Cool on wire rack, refrigerate 30 minutes before cutting into squares.
