A delicious buttery pastry filled with a sweet cream cheese filling baked with a buttery cinnamon sugar topping. These are simple to make and a pleaser. You can easily double this Sopapilla Cheesecake Bars!
Cinco de Mayo is coming up so naturally, I needed some kind of Mexican dessert. Tres Leches cake is always a favorite. But I made my Salted Caramel Tres Leches Cake cake last month for Taco Tuesday with my family. I also thought about churros, I went on a binge making those about an 18 months ago. They are so easy and so delicious. I’ll have to make those again soon so I can add them to the blog.
And if you know me at all you know I adore cream cheese. Like here, here or here.
Sopapilla Bars! Bingo! Mexico, churro-like but with a cream cheese filling. Who doesn’t love the sound of that? Easy and delicious!
I haven’t made these bars in a few years, I first posted this recipe in June 2012. When you’re a baking blogger you are constantly trying new recipes and experimenting so you don’t always remake something often.
Boy was I glad I made these. They truly are delicious. Because I have no self-control I, of course, tried these warm, and I also had these bars chilled.
Let's get to the recipe.
Ingredients
You only need a few ingredients here.
- A container of Crescent Rolls
- Cream Cheese. Make sure it is softened to room temperature!
- Granulated Sugar
- Vanilla Extract
- Butter, melted
- Ground Cinnamon
Instructions
You really can’t beat em. All you do is bust open a can of crescent rolls, take half of the rolls and press them on to the bottom of your pan, pressing the seams together.
In a bowl mix together cream cheese, sugar, and vanilla extract. Spread the cream cheese mixture evenly over the bottom crescent rolls, then top with remaining crescent rolls.
Then mix together melted butter, sugar and ground cinnamon and pour all over the top of the bars. Bake and then BAM heaven in your mouth! Well, I advise cooling the bars first, you know so you don’t burn your mouth and end up in the hospital. Luckily I don’t speak from experience.
When you’re baking the bars make sure the pastry is baking up golden brown all over not just the edges.
Let them cool for at least 30 minutes before sneaking a bite if you have the willpower (something I do not have) let them cool completely and chill the bars.
I whacked the Sopapilla Bars in the freezer to get them chilled quicker.
Then DIVE in and bite these babies! The crunchy cinnamon sugar topping, then chewy crescent roll, thick & sweet cream cheese filling and chewy crescent roll crust, your mouth will be in heaven. And having a sopapilla bar with a cuppa tea, well that's just perfect. Or coffee if that's your thing!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Sopapilla Cheesecake Bars
A delicious buttery roll filled with a sweet cream cheese filling baked with a buttery cinnamon sugar topping. These are simple to make and a pleaser. You can easily double this Sopapilla Cheesecake Bars!
- Total Time: 35 minutes
- Yield: 9-16 Bars 1x
Ingredients
Bars
- 8oz Container of Crescent Rolls
- 8oz Cream Cheese, at room temperature
- 125 grams(⅔ Cup) Granulated Sugar
- 2 Teaspoon Vanilla Extract
Topping
- 4oz (½ Cup) Butter, melted
- 1 Teaspoon Ground Cinnamon
- 66 grams/ ⅓ cup Granulated Sugar
Instructions
Bars
- Preheat oven to 350F/180C and grease an 8X8 pan.
- Lay out half of the crescent rolls on the bottom of the pan, pressing the seams together. Set the other piece of dough aside.
- In a small bowl mix the cream cheese, sugar, and vanilla together until well combined. Smooth an even layer over the top of the crescent rolls.
- Top the cream cheese mixture with remaining crescent rolls, pressing the seams together.
Topping
- In a small bowl melt the butter and then add in the cinnamon and sugar. Pour over the top layer of crescent rolls.
- Bake for 20-30 minutes**. Let cool on a wire rack for 30 minutes before removing it from the pan. Serve warm or chilled. Both are delicious.
Notes
*When I baked this in my old oven it baked in 20 minutes, now in my new oven its closer to 30 minutes, as always everyones oven is different so make sure you bake until its golden brown all over not just on the edges.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Mexican/ American
Keywords: Sopapilla Cheesecake Bars, how to make Sopapilla Bars
*This Sopapilla Cheesecake Bars Recipe Post has been republished with updated pictures and text, the original post was June 20, 2012.
Sarah says
I would not suggest anyone bake this at all. Not only are the ingredients way off (really, a tbsp of vanilla in only 8oz cream cheese???), but the temp and bake time are as well. The dough came out completely chewy and undercooked.
It should be only a tsp of vanilla for the cream cheese, and 1 tsp of cinnamon would go with 1/2 cup sugar. It's all about ratio. Maybe for those even slightly health conscious, you should try 1/4 cup butter, 1/4 cup sugar, 1/2 tsp cinnamon. Instead of mixing them all together, first pour the butter on top, then coat with the sugar and cinnamon. Also cut down the 3/4 cup of sugar to more like 1/4. Just play with the amounts. I find it very easy to get cheesecake-like taste without killing myself. I am really wishing I had written down the recipe I had for this originally instead of looking for it again online. Total disappointment.
Elizabeth says
Sarah I am sorry you were disappointed. These are actually a favorite of mine and my sisters. I really like vanilla and cinnamon, so I use a lot. You of course can bake to your preferences.
Erin says
I thought this recipe was fabulous!! We doubled it in a 9X13 and had it at a Memorial Day picnic. Everyone ranted and raved and begged for the recipe! Thank you so much, I appreciate you taking the time to post it. :0)
Elizabeth says
Thank you for taking the time to let me know 🙂 Me and my sisters absolutely LOVE this so much! So glad you and your friends/family could enjoy too Erin!
Jennifer says
Oh my gosh, I'm really excited to try this recipe. A can of crescent rolls, sign me up! I love recipes like this for lazy weekends when we want something decadent for breakfast without leaving the house 🙂
Elizabeth says
Oh my gosh, best breakfast ever!!
Lynne says
Can't wait to try these, big vanilla lover!
★★★★★
Amy says
These were tasty! I baked them longer- closer to 40 minutes. I might cut down on the sugar just a bit the next time, but the cream cheese filling is delish! Thanks for sharing!
★★★★
Elizabeth says
So happy to hear you enjoyed them! You could for sure cut back a bit on the sugar. Thanks for letting me know you made them, it made my night!
Khamla says
What can I do to fix my issue? My sopapilla cheesecake is very doughy on the bottom? Help me please!!! Thanks
Elizabeth Waterson says
Hi Khamla, I am so sorry your bottom was so doughy. This would mean they needed to be cooked longer. You could try placing them back in the oven but the broken cook time will also affect the texture. Please let me know if I can help with anything else. XXL Liz