Layers of flaky pastry, creamy cheesecake and a delicious cinnamon mixture make this Sopapilla Cheesecake Recipe the best. Slice into bars and serve this at parties for an easy dessert everyone will enjoy.
Whenever we are craving cheesecake, this Sopapilla Cheesecake Recipe comes to mind. It is so simple to make but gives you all that amazing cheesecake flavor.
From potlucks to holidays and just because, this amazing cheesecake recipe does not disappoint. The entire dish is cut into bars, so it makes it so easy for serving. I also make Cheesecake Brulee.
Another great recipe to try is Flan Cake. You might also like Traditional Mexican Cookies and Mexican Sweet Bread. If you want something with chocolate, try Chocolate Chip Cookie Cheesecake.
For more fun desserts, try Piñata Cupcakes, Tres Leche Cupcakes and 33 Easy Mexican Dessert Recipes.
Table of contents
What are Sopapilla Cheesecake Bars?
We love getting Sopapillas at our favorite Mexican Restaurant and Cheesecake is one of our favorite desserts. We love the combination of the two in the bars.
Sopapilla means bread soaked in oil. They are a puff pastry that is a cross between and a french pastry and a Indian fry bread. They are light and flaky and usually served with honey.
The crescent rolls with a cinnamon sugar topping resembles the same flavor as a sopapilla. Add in the cheesecake filling and you have an amazing dessert. For more cheesecake flavor, try making Strawberry Cheesecake Tacos.
Ingredients
- Refrigerated Crescent Rolls. Divide them to make the layers.
- Cream Cheese. Block style at room temperature.
- Vanilla Extract. Use pure vanilla extract for the best flavor.
- Eggs. Large, room temperature, eggs.
- Ground Cinnamon and sugar. Makes the best topping on these cheesecake bars.
- Butter. Unsalted and melted.
Get the complete list of ingredients at the bottom of the page.
Variations
- Crescent Rolls – If you can find the Crescent Roll sheets then used those. But if your store only has the perforated crescent rolls, those will work also.
- Half the Recipe – The ingredients in the recipe makes a 9×13 pan of bars. But you can easily cut all the ingredients in half and make it in a 8×8 pan.
- Add some fruit – You can easily add in a flavored pie filling before you add on the crust. Try apple or peach a fun twist on these bars.
How to Make Sopapilla Cheesecake Bars
- Step 1 – Preheat oven to 350°F.
- Step 2 – Prepare the crust – Unroll one can of crescent roll dough for the bottom layer of crescent rolls. Press it evenly into the bottom of a 9 x 13 baking dish. Pinch the seams together. We like to spray cooking spray to prevent from sticking.
Step 3 – Combine – Use a hand mixer and beat together the cream cheese and vanilla. Then add egg, cinnamon, and sugar. Mix until smooth. Spread the cream cheese filling over the dough.
Step 4 – Top cheesecake layer – Unroll the second can of dough. Lay it on top of the cream cheese layer. Pour the butter over the top of the dough and spread to coat. Then sprinkle cinnamon sugar over the top of the dough.
Step 5. Bake the cheesecake. Bake until the dough is cooked through and puffed up. It will take about 50 minutes. The edges should be golden brown.
Step 6. Cut and serve. Allow to cool and then cut into 12 pieces. You can cut into smaller pieces if you need to.
Pro Tips
- Crowd Pleaser – It is super easy to make this work for a large crowd. It is perfect for a party or even baby showers or bridal showers. Just slice into smaller squares for the perfect party food.
- Cream Cheese – Make sure you when you are mixing the cheesecake mixture that the cream cheese is softened. This prevents lumps in the mixture.
- Serve Warm – We recommend serving warm but they are just as good served cold.
- Make in advance – If you prefer, you can make these cheesecake bars in advance. When we are ready to serve, take out of the refrigerator about 30 minutes prior to serving.
- Disposable Tray – If you are taking to a party, make in a disposable tray for an easy cleanup.
How to Serve
It is the perfect dessert to serve for Taco Tuesday or for a family gathering. Serve this Mexican dessert with a topping or not.
We like to cut this creamy cheesecake filling dessert into small pieces because of how rich it is. Serve topped the ice cream or drizzle with caramel sauce or even homemade whipped cream.
Cheesecake Topping Ideas
Sopapilla cheesecake is delicious with even more topping ideas. They are already very sweet, so additional toppings are not necessary. But we think they are even better with one of these toppings.
Storage
You can serve Mexican Cheesecake warm or cold. Once they have cooled to room temperature, store in an air tight container. Then place in the refrigerator. They will stay good for about 3 days.
FAQs
Yes, store the cheesecake in the fridge if not serving immediately. You can also place in the refrigerator before cutting into bars to make it easier to slice.
Yes, you can freeze these bars. After the bars have completely cooled, then wrap with plastic wrap and store in a freezer safe bag. Then place in the freezer for up to 2 months.
When you are ready to serve, place in the refrigerator to thaw or on your counter. Then you can reheat in the microwave. We love these Cheesecake bars slightly warm.
More Easy Cheesecake Desserts
- Easy Caramel cheesecake recipe with oreo crust
- German Chocolate Cake Cheesecake Bars Recipe
- Chocolate Chip Cheesecake Bars
- Deep Fried Cheesecake
- Easy Cheesecake Brownies Recipe
- No Bake Strawberry Cheesecake in a Jar
If you try our sopapilla cheesecake, please leave a comment and a star rating. We love hearing from you!
Sopapilla Cheesecake
Ingredients
- 2 cans refrigerated crescent rolls divided (8 oz)
- 4 packages cream cheese at room temperature (8 oz)
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ½ teaspoons ground cinnamon divided
- 1 ¾ cups sugar divided
- 4 Tablespoons unsalted butter melted
Instructions
- * Preheat to 350°F. Unroll one can of crescent roll dough and press it evenly into the bottom of a 9×13″ baking dish pinching the seams together
- * Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
- * Spread the cream cheese mixture evenly over the dough
- * Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
- * Pour the butter over the top of the dough and spread to coat.
- * Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
- * Bake until the dough is cooked through and puffed up, about 50 minutes.
- * Allow to cool for 30 minutes before cutting into 12 pieces.
Can I use salted butter instead??
Tara – Yes, you can if that’s all you have. Thank you.
So good! Easy to make and quick cleanup.
So good! Easy to make and quick cleanup.