Sopapilla cheesecake bars are an easy cheesecake recipe with flaky cinnamon sugar pastry and a creamy-sweet layer of cheesecake in the middle. These are the crispy, creamy, chewy, and very best dessert ever.
I’m a Mexican food lover be it Instant Pot enchilada or Green Mexican casserole or Arroz Verde or a flaky Sopapilla dessert, I love them all.
So how can I miss the opportunity to take another favorite food (Cheesecake) and combined it up with my favorite Mexican dessert?
We love cheesecakes. I have shared perfect eggless cheesecake recipe, which is made in Instant pot in a jar as well as in springform pan, on my website. Plus, I have also shared the Cheesecake Ice-cream recipe.
But when you want cheesecake which is super easy, exotic and you can eat with your hands, these Sopapilla Cheesecake Bars are about to be your new favorite dessert.
So what exactly is a Sopapilla??
Sopapilla is a Mexican dessert. They are little fried pillows of dough that rise up after being fried and that is served with honey and cinnamon sugar. They are airy and light.
Here, I took croissant rolls as our dough, and made cheesecake filling and sprinkle a generous amount of cinnamon and sugar with butter. Ammmmmm…… You will drool over this creamy yet light and fluffy cheesecake, sandwiched between layers of croissant dough.
These are ridiculously easy to make yet taste absolutely divine. I am a big fan of cheesecakes, cheese pastries, cheese breadsticks, you name it, sweet or savory. These are decadent and sinful.
The good part about this dessert is you can make this advance which is a perfect reason to make it for a get-together, Christmas party or any occasions.
Ingredients required to make Sopapilla Cheesecake Bars.
- Crescent rolls (You can use Puff Pastry sheets too)
- Cream cheese
- Sour cream
- Powder sugar
- Vanilla extract
- Ground cinnamon
- Unsalted melted butter
- One 9×13-inch pan
Prep time is about 10 minutes, bake the cheesecake in the oven for 35 minutes and cool for few minutes in the freeze. And you have about 20 (depending on the size you cut) yummy cheesecake bars ready. Super simple and divine!!
How to make Sopapilla Cheesecake Bars?
1. Preheat oven at 350 degrees F. Sprays a 9*13 inch baking pan with oil.
2. Cover the bottom of the pan with one unrolled can of crescent rolls. Set aside.
3. In a large bowl, take cream cheese, sour cream, sugar and vanilla extract. Whisk them well, for about 4 minutes, using a handheld electric whisk.
4. Spread this mixture evenly over the dough, cover with the other can of unrolled dough and keep it aside.
5. In a bowl, take cinnamon and sugar. Mix well. Sprinkle it over the top of the dough and then drizzle the melted butter over that as evenly as you can.
6. Bake for about 35 minutes or until the center is fully set.
7. Allow it to cool completely to room temperature and then pop them in the fridge for an hour. This makes it easier to cut.
8. Sopapilla Cheesecake Bars are ready. Cut them into equal pieces and enjoy them chilled. This stays fresh for 3 to 4 days in the fridge.
Important Tips –
- To get the incredible warm flavor, use high-quality cinnamon powder, like Saigon cinnamon.
- Use Philadelphia cream cheese to get the best creamy result.
- Make sure the cream cheese is at room temperature.
- Let Sopapilla Cheesecake cool down completely.
- If you are making this cheesecake bars ahead of time and planning to use it later for the party, I would suggest you to tightly wrap your baking dish and place them in the fridge. They stay good for up to a week.
- I know it’s hard to wait (Lol), but let the cheesecake bars cool down completely at temperature first and then keep the tray in the fridge for about an hour. So that you get nice and neat pieces.
This dessert fits perfectly for a fall, relaxed get-together or even a tailgate party.
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Sopapilla Cheesecake Bar
Ingredients
For the Cheesecake Stuffing
- 16 oz. Cream cheese soften at room temperature
- ½ cup Sour cream
- 1 cup Powder sugar
- 2 teaspoon Vanilla extract
For the topping
- ⅓ cup Sugar
- 1 teaspoon Ground cinnamon
Other Ingredients
- 16 oz. Crescent rolls (2 - 8 oz can)
- ⅓ cup Un salted melted butter
- One 9 * 13 inch pan
Instructions
- Preheat oven at 350 degree Spray a 9*13 inch baking pan with oil.
- Cover the bottom of the pan with one unrolled can of crescent rolls. Set aside.
- In a large bowl, take cream cheese, sour cream, sugar and vanilla extract. Whisk them well, for about 4 minutes, using a handheld electric whisk.
- Spread this mixture evenly over the dough, cover with the other can of unrolled dough and keep it aside.
- In a bowl, take cinnamon and sugar. Mix well. Sprinkle it over the top of the dough and then drizzle the melted butter over that as evenly as you can.
- Bake for about 35 minutes or until the center is fully set.
- Allow it to cool completely to room temperature and then pop them in the fridge for an hour. This makes it easier to cut.
- Sopapilla Cheesecake Bars are ready. Cut them into equal pieces and enjoy them chilled. This stays fresh for 3 to 4 days in the fridge.
Video
Notes
- To get the incredible warm flavor, use high-quality cinnamon powder, like Saigon cinnamon.
- Use Philadelphia cream cheese to get the best creamy result.
- Make sure the cream cheese is at room temperature.
- Let Sopapilla Cheesecake cool down completely.
- If you are making this cheesecake bars ahead of time and planning to use it later for the party, I would suggest you to tightly wrap your baking dish and place them in the fridge. They stay good for up to a week.
- I know it's hard to wait (Lol), but let the cheesecake bars cool down completely at temperature first and then keep the tray in the fridge for about an hour. So that you get nice and neat pieces.
Nutrition
Warm Regards,
Dhwani.
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