Oh yes—Sopapilla Cheesecake Bars are heavenly 😍—a crisp, buttery crust layered with creamy cheesecake, baked golden, and topped with cinnamon sugar for that churro-like sweetness. Here’s a full recipe:
🥮 Sopapilla Cheesecake Bars
Ingredients (9×13 pan)
For the Bars:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 16 oz cream cheese, softened
- ⅔ cup sugar
- 1 tsp vanilla extract
For the Topping:
- ½ cup butter, melted
- 1 tsp ground cinnamon
- ¼ cup sugar
Instructions
- Preheat oven
- Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the bottom crust
- Unroll one can of crescent roll dough. Press it evenly into the bottom of the prepared pan.
- Prepare cheesecake layer
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- Spread evenly over the bottom crust.
- Add top crust
- Unroll the second can of crescent roll dough and gently place it over the cheesecake layer. It’s okay if there are small gaps—this is how it gets the “sopapilla” texture.
- Bake
- Bake for 25–30 minutes, or until the top is golden brown.
- Add cinnamon-sugar topping
- While bars are baking, mix melted butter, cinnamon, and sugar.
- Immediately after removing from oven, brush or drizzle the cinnamon-sugar mixture over the hot bars.
- Cool & serve
- Let cool to room temperature before slicing into squares.
- Optional: drizzle with honey or chocolate for extra indulgence.
Tips for Perfect Sopapilla Cheesecake Bars
- Softened cream cheese: Makes the cheesecake layer smooth and creamy.
- Don’t overmix: Overmixing dough can make it tough—press gently.
- Crispiness: The top layer naturally puffs and cracks—this gives it that signature sopapilla look.
- Serving: Delicious warm or chilled; pair with fresh fruit or whipped cream.
If you want, I can give a “decadent cinnamon-honey drip version” where the bars are ultra-rich, gooey, and perfect for holidays or brunch—a step up from the classic.
Do you want me to do that?
