Sopapilla Cheesecake

This decadent dessert is inspired by the Mexican treat—sopapillas! All of the flavors of fried dough and creamy cheesecake combine to make these decadent Sopapilla Cheesecake Bars.

I love combining two desserts into one! In this case, I’ve combined Sopapillas and cheesecake. They’re topped with a delicious cinnamon sugar, which tastes similar to our Churro Cheesecake Bars.

delicious Sopapilla Cheesecake Bars

Sopapilla cheesecake is a classic cheesecake mixture between layers of crescent dough and topped with a buttery cinnamon crumble. All of the flavors of creamy cheesecake and sopapillas combined into one rich Mexican dessert!

After it’s baked, it’s cut into bars which is great for bringing to parties or family dinners.

I love combining different desserts together because you get so many yummy flavors in one bite. This recipe has so many delicious flavors—buttery crescent dough, creamy cheesecake, and cinnamon sugar!

How to Make Sopapilla Cheesecake?

PREP. Preheat the oven to 350 degrees. While the oven is preheating, spray a 9 x 13 baking dish with cooking spray. Open one of the packages of crescent rolls, unroll the dough, and flatten it in the bottom of the dish.

CHEESECAKE LAYER. In a medium bowl, beat together the cream cheese with one cup of sugar and the vanilla extract until creamy and smooth. Spread the creamy cheesecake filling over the crescent roll layer using a rubber spatula.

Unroll the second can of dough and place it over the top of the cream cheese layer.

CINNAMON SUGAR TOPPING. In a small bowl, beat together the butter, cinnamon, and remaining 3/4 cup of sugar. Spread the butter mixture over the top of the crescent roll dough.

BAKE. Bake the bars for 30-35 minutes. They will puff up and turn golden brown on top. Remove from the oven and drizzle with honey. Let it cool completely before slicing and serving.

Recipe Tips:

• You’ll want to seal the seams on the second layer before putting it on the top. To do so, use a lightly floured piece of parchment paper. Press dough together, on top of the paper, to get rid of the perforations. Use the parchment paper to lift the dough and turn it onto the top of the desert. Peel away the paper. 
• You’ll get a slightly different texture, but puff pastry dough can be used instead of crescent roll dough. 
• Use softened full-fat block style cream cheese,
• Cutting them right away can be a little messy, allow them set while they cool off a bit.

Additions + Storing Info

Additions: These cheesecake bars can be served as they are, or they can be topped with:

• Chopped nuts before baking
• Fresh fruits
• A drizzle of honey, chocolate, or caramel
• An extra sprinkle of cinnamon sugar
• Fresh blueberries or raspberries on top of the cream cheese layer, but under the second layer of dough

Leftovers: This dessert is so delicious it’s very unlikely that you’ll have leftovers, but if you do this is what you can do with them: 

• Fridge: cover the pan with plastic wrap and store in the refrigerator for up to a week.
• Freezer: wrap the individual bars in plastic wrap, then put them all in a freezer safe container. Freeze for up to 3 months. Thaw before eating.  
• Reheat: You can eat them cold, which I think are delicious, especially in the summer, but if you want to reheat them place them in the microwave for just a few seconds.

For more Mexican treats, try:

• Tres Leches Cake
• Arroz con Leche
• Cinnamon Chips
• Mexican Hot Chocolate
• Horchata