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Sopapilla Cheesecake Bars

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  • Prep 15 min
  • Total 1 hr 20 min
  • Ingredients 6
  • Servings 12
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You've never had cheesecake bars quite like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These crescent roll cheesecake bars are dangerously good and dangerously easy to make. Don’t say we didn’t warn you!
By Deborah Harroun
Updated Oct 7, 2022
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Ingredients

  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted
  • 1 tablespoon ground cinnamon

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
  • 3
    In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
  • 4
    Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
  • 5
    Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  • 6
    Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.

Tips from the Pillsbury Kitchens

  • tip 1
    These Mexican cheesecake desserts need to be stored in the refrigerator. To rewarm, microwave on 50% power 5 to 10 seconds.
  • tip 2
    Traditional sopapillas are drizzled with honey at the table, but this particular sopapilla cheesecake dessert has plenty of sweetness built right in. The bars are most delicious when eaten while still warm—just be sure to let them cool for 30 minutes so they aren’t too soft to cut.
  • tip 3
    Want to make this sopapilla cheesecake recipe go as smoothly as possible? Press out the second can of dough on a lightly floured large piece of cooking parchment paper so you can press the perforations together easily. Then carefully turn the dough over on top of the cream cheese filling, peeling the parchment away.

Nutrition Information

440 Calories, 27g Total Fat, 5g Protein, 43g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
15g
74%
Trans Fat
1/2g
Cholesterol
60mg
21%
Sodium
480mg
20%
Potassium
60mg
2%
Total Carbohydrate
43g
14%
Dietary Fiber
0g
0%
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Can’t decide between sopapilla or cheesecake for dessert? With this clever and easy recipe for sopapilla cheesecake bars, you don’t have to choose—you can have both at once. This easy recipe takes just 15 minutes of prep time, thanks to the time-saving shortcut provided by Pillsbury™ refrigerated crescent dinner rolls. And rest assured, it delivers home-baked goodness in spades. To add an authentic touch, serve the bars with a drizzle of honey, just like they do with sopapillas in New Mexico. For step-by-step instructions, check our failproof guide on how to make sopapilla cheesecake bars. Does this sopapilla cheesecake recipe have you craving more? From irresistible Oreo cheesecake to creative lemon cheesecake crescent roll-ups, we have all of Pillsbury's best cheesecake bar recipes for you to try next.
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