why make this recipe
Sopapilla Cheesecake Bars are a delightful treat that combines the flavors of traditional sopapillas with a creamy cheesecake filling. This dessert is easy to make and is perfect for gatherings, parties, or just a sweet indulgence at home. The combination of flaky crescent rolls and a rich cream cheese mixture, topped with cinnamon sugar, creates a satisfying dessert that appeals to both kids and adults. Plus, they are simple enough to whip up, even if you’re a beginner in the kitchen!
how to make Sopapilla Cheesecake Bars
Ingredients :
- 2 8 oz packages crescent rolls
- 24 oz cream cheese (softened)
- 1 1/4 cups white sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted butter (melted)
- 2 teaspoons cinnamon
Directions :
- Preheat the oven to 350°F. Lightly grease a 9×13 inch glass or ceramic pan with non-stick cooking spray.
- Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
- In a large bowl, beat the cream cheese until soft. Beat in 1 cup of white sugar and cornstarch.
- Mix in the vanilla extract and egg until well combined.
- Pour the batter over the crescent rolls, smoothing it down evenly.
- On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to make it about 1/2 inch longer and wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
- Spread the melted butter over the top layer of dough.
- In a small bowl, whisk together the remaining 1/4 cup of white sugar and cinnamon, then sprinkle it over the bars.
- Bake in the preheated oven for 35 to 40 minutes, or until the bars are golden brown.
- Remove from the oven and let them cool to room temperature. Chill in the fridge for 3 hours or overnight before serving.
how to serve Sopapilla Cheesecake Bars
These bars are best served chilled. Cut them into squares and serve them on a dessert platter. They can be garnished with whipped cream or drizzled with honey for an extra touch. They make a great snack or dessert any time of day!
how to store Sopapilla Cheesecake Bars
You can store the leftover bars in the refrigerator. Place them in an airtight container, and they will stay fresh for up to 5 days. You can also freeze them for longer storage. Just wrap the bars tightly with plastic wrap and then put them in a freezer-safe container.
tips to make Sopapilla Cheesecake Bars
- Ensure the cream cheese is softened; this makes mixing easier and results in a smoother filling.
- Do not skip chilling the bars before serving. This helps them set properly and makes them easier to cut.
- If you want a bit of a twist, you can add chocolate chips or fruit to the cheesecake filling for extra flavor.
variation
For a different take, you can switch out the cinnamon sugar topping for a chocolate topping or drizzle. You can also add different extracts like almond for a unique taste.
FAQs
Q: Can I use a different type of dough?
A: Yes, you can use puff pastry instead of crescent rolls if you prefer.
Q: How long do these bars last in the fridge?
A: They can last up to 5 days covered in the refrigerator.
Q: Can I make these bars ahead of time?
A: Absolutely! You can make them a day in advance and chill them overnight for the best flavor.
Enjoy making and sharing these delicious Sopapilla Cheesecake Bars!
Sopapilla Cheesecake Bars
Ingredients
Main ingredients
- 2 8 oz packages crescent rolls
- 24 oz cream cheese (softened)
- 1 1/4 cups white sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted butter (melted)
- 2 teaspoons cinnamon
Instructions
Preparation
- Preheat the oven to 350°F. Lightly grease a 9x13 inch glass or ceramic pan with non-stick cooking spray.
- Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
- In a large bowl, beat the cream cheese until soft. Beat in 1 cup of white sugar and cornstarch.
- Mix in the vanilla extract and egg until well combined.
- Pour the batter over the crescent rolls, smoothing it down evenly.
- On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to make it about 1/2 inch longer and wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
- Spread the melted butter over the top layer of dough.
- In a small bowl, whisk together the remaining 1/4 cup of white sugar and cinnamon, then sprinkle it over the bars.
- Bake in the preheated oven for 35 to 40 minutes, or until the bars are golden brown.
- Remove from the oven and let them cool to room temperature. Chill in the fridge for 3 hours or overnight before serving.