Sopapilla Cheesecake Bars
These Sopapilla Cheesecake Bars have a buttery crescent roll crust, creamy vanilla cheesecake filling, and a crackly cinnamon-sugar topping. They’re easy to make in a 9×13 pan and perfect for potlucks, parties, and make-ahead desserts.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough or crescent roll sheets, seams pressed together if needed
- 1/2 cup unsalted butter melted (1 stick / 113 g)
- 1 cup granulated sugar divided; 3/4 cup for cinnamon sugar, 1/4 cup optional for extra sweetness
- 1 1/2 teaspoons ground cinnamon
- 1 pinch kosher salt helps balance sweetness
- 16 oz cream cheese softened to room temperature (2 blocks / 454 g), preferably full-fat
- 3/4 cup granulated sugar for the cream cheese filling
- 2 teaspoons pure vanilla extract Mexican vanilla if available
- 1 tablespoon milk or heavy cream optional, for extra silky texture
- Honey optional, for drizzling when serving
- Fresh berries or sliced strawberries optional, for serving
- Powdered sugar optional, for light dusting after cooling
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper, leaving some overhang on the long sides to create a sling for easy removal and clean slicing.
- In a small bowl, stir together 3/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, and a pinch of kosher salt. Set aside; this will be sprinkled between the layers and on top.1 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 pinch kosher salt
- In a mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add 3/4 cup sugar and beat until creamy. Mix in the vanilla and milk or cream (if using) until the filling is silky and well combined, scraping the bowl as needed.16 oz cream cheese, 3/4 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 tablespoon milk or heavy cream
- Open one can of crescent dough and gently unroll it. If using standard crescent rolls, press the seams together to form one solid sheet. Transfer the dough to the prepared pan and stretch or pat it into an even layer that covers the bottom and reaches all the edges and corners.2 cans (8 oz each) refrigerated crescent roll dough
- Pour or spoon the cream cheese filling over the bottom crescent roll crust. Use an offset spatula or the back of a spoon to gently spread it into an even layer without tearing the dough underneath.16 oz cream cheese, 3/4 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 tablespoon milk or heavy cream
- Sprinkle 2–3 tablespoons of the cinnamon-sugar mixture evenly over the cream cheese layer for an inner ribbon of warm spice. This step is optional but highly recommended.1 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 pinch kosher salt
- Unroll the second can of crescent dough, pressing seams together if needed. Carefully place it over the cream cheese filling as a top crust. Patch any tears with your fingers; it doesn’t need to be perfect since it will be covered with cinnamon sugar.2 cans (8 oz each) refrigerated crescent roll dough
- Slowly drizzle the melted butter evenly over the top crescent roll layer. Generously sprinkle all of the remaining cinnamon-sugar mixture over the buttered surface, creating a thick, even coating that will bake into a crackly sopapilla-style crust.1/2 cup unsalted butter, 1 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 pinch kosher salt
- Bake in the preheated oven for 28–35 minutes, or until the top is deeply golden, the edges are bubbling slightly, and the center looks mostly set with just a slight jiggle when you gently move the pan. Start checking around 25 minutes, as ovens vary.
- Place the pan on a wire rack and let cool to near room temperature, about 45–60 minutes. For the neatest slices, cover and refrigerate for 2–3 hours or overnight to fully set. You can cut them sooner if you prefer them warm and slightly gooey, but the slices will be softer and more rustic.
- Use the parchment sling (if used) to lift the slab out of the pan, then cut into 16–24 bars with a sharp knife, wiping the blade between cuts for clean edges. Drizzle with honey, dust with powdered sugar, and/or serve with fresh berries if desired.Honey, Fresh berries or sliced strawberries, Powdered sugar
Notes
Yield: about 16–24 bars depending on size. Prep time: 15–20 minutes. Bake time: 28–35 minutes. Chill time (recommended): 2–3 hours. Total time: about 3–4 hours including cooling and chilling.
Variations:
- Fruit Swirl: Swirl 1/2–3/4 cup seedless raspberry jam, strawberry preserves, or dulce de leche into the cream cheese filling before adding the top dough.
- Caramel Pecan: Sprinkle 1/2 cup chopped toasted pecans over the cream cheese layer and drizzle with a few tablespoons of caramel sauce before adding the top dough.
- Chocolate Chip: Fold 1/2 cup mini chocolate chips into the cream cheese filling.
- Lighter Version: Use reduced-fat cream cheese and reduce the sugar in the filling by 2–3 tablespoons.
- Spiced Holiday: Add 1/4 teaspoon nutmeg and 1/4 teaspoon allspice to the cinnamon sugar mixture.
- Honey-Lime Finish: Add 1 teaspoon lime zest to the filling and drizzle the cooled bars with honey and a tiny squeeze of lime juice before serving. Storage & Make-Ahead:
- Refrigerate covered for up to 4–5 days.
- Freeze fully cooled bars (wrapped individually, then in a freezer bag or container) for up to 2 months. Thaw in the fridge overnight or at room temperature 30–45 minutes.
- Reheat individual bars briefly in the microwave (10–15 seconds) if you like them warm. Bake a day ahead when serving for a party; they slice best after chilling overnight. Tips:
- Use full-fat, room-temperature cream cheese for the creamiest texture.
- Don’t skimp on the cinnamon sugar; it creates the signature sopapilla-style crust.
- Judge doneness by the golden color and mostly set center rather than time alone.
- Fruit Swirl: Swirl 1/2–3/4 cup seedless raspberry jam, strawberry preserves, or dulce de leche into the cream cheese filling before adding the top dough.
- Caramel Pecan: Sprinkle 1/2 cup chopped toasted pecans over the cream cheese layer and drizzle with a few tablespoons of caramel sauce before adding the top dough.
- Chocolate Chip: Fold 1/2 cup mini chocolate chips into the cream cheese filling.
- Lighter Version: Use reduced-fat cream cheese and reduce the sugar in the filling by 2–3 tablespoons.
- Spiced Holiday: Add 1/4 teaspoon nutmeg and 1/4 teaspoon allspice to the cinnamon sugar mixture.
- Honey-Lime Finish: Add 1 teaspoon lime zest to the filling and drizzle the cooled bars with honey and a tiny squeeze of lime juice before serving. Storage & Make-Ahead:
- Refrigerate covered for up to 4–5 days.
- Freeze fully cooled bars (wrapped individually, then in a freezer bag or container) for up to 2 months. Thaw in the fridge overnight or at room temperature 30–45 minutes.
- Reheat individual bars briefly in the microwave (10–15 seconds) if you like them warm. Bake a day ahead when serving for a party; they slice best after chilling overnight. Tips:
- Use full-fat, room-temperature cream cheese for the creamiest texture.
- Don’t skimp on the cinnamon sugar; it creates the signature sopapilla-style crust.
- Judge doneness by the golden color and mostly set center rather than time alone.
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