These Sopapilla Cheesecake Bars, inspired by the Mexican dessert called sopapillas, have a sweet, creamy cheesecake filling tucked between 2 crescent roll pastry sheets, and are topped with butter, cinnamon, and sugar and drizzled with honey.
Sopapilla Cheesecake Bars make a crowd pleasing dessert that is popular at potlucks, picnics, parties, reunions, and get-togethers of all kinds. In addition to being extremely popular, it is super easy to make.
I mentioned previously that we had moved. We moved to our hometown, but none of my family still lives here. They are spread out all over the country. So I was so excited when my brother and one of my sisters said they would be in town this weekend! One was here for a high school reunion and the other here for a business conference.
With both here in town on the same weekend, I could not pass up the opportunity to try to have a party. I was hoping to get everyone together for a mini family reunion, and I planned a Mexican feast with my Tex-Mex Beef Fajitas, Spanish Rice, Ramen noodle Salad (I know it is not Tex-Mex but it is still good), and, of course, these Sopapilla Cheesecake Bars! The menu alone should entice them to rush over to our house!
Unfortunately, I couldn’t everyone together at the same place at the same time. You know how that goes with everyone’s crazy schedules, but we were able to meet separately with each one. So I was happy. I still made these Sopapilla Cheesecake Bars because they are so good.
You can make these Sopapilla Cheesecake Bars too because they are so easy! Really! Just start with two packages of refrigerated crescent rolls or crescent roll sheets. Don’t worry if it has perforations. When they bake, they will go together, plus they will be covered up with all kinds of sugary goodness!
Roll out one crescent roll sheet in the bottom of a 9×13 pan. I like to prebake the bottom crust to make sure it is cooked. Raw crescent roll dough is not something you want to taste. Trust me!
One of the differences in my recipe compared to some other popular ones is that I use 3 packages of cream cheese instead of 2 to give it a little extra creamy cheesecake goodness and to make the cheesecake layer a little thicker.
I also use 1/4 cup melted butter instead of a 1/2 cup because that was more than enough. It would be swimming in butter otherwise.
While this Sopapilla Cheesecake is sweet enough on its own, drizzling a little honey over it just before serving gives it a really nice presentation!
Give this recipe a try, and come back and leave a comment to let me know how you liked it!
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- 2 packages refrigerated crescent rolls (or sheets)
- 3 (8 ounce) packages cream cheese
- 1-1/2 cups sugar
- 1-1/2 teaspoon vanilla
- ¼ cup butter
- ½ cup sugar
- 2 teaspoons cinnamon
- Heat oven to 350°F.
- Spray a 9x13 glass baking dish with cooking spray.
- Unroll 1 can of crescent roll dough and press into the bottom of the prepared 9x13 baking dish. Stretch it out to cover the bottom of the pan and pinch together the perforations. Don't worry if it is not perfect, it will be covered up with the cheesecake layer.
- Prebake the bottom sheet in a 350 degree preheated oven for about 7 or 8 minutes.
- In a medium bowl, beat together cream cheese, 1-12 cups of sugar and 1-1/2 teaspoon vanilla. Spread the cheesecake mixture evenly over the pre-baked crescent dough in the baking dish.
- Unroll the second can of crescent rolls and stretch it out on top of cream cheese layer. Pinch together the perforations.
- Pour the melted butter evenly over top. Stir together the remaining ½ cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake about 35 minutes or until center is set. Cool for about 20 minutes. Refrigerate to allow the Sopapilla Cheesecake Bars to set and to make it easier to cut.
If you like these Sopapilla Cheesecake Bars, be sure to try my popular Strawberry Crumb Bars!