Can I use puff pastry instead of crescent roll dough?

Yes, you can substitute puff pastry for a flakier, crispier texture. Keep in mind that puff pastry takes slightly longer to bake, so monitor for a golden-brown top.

How do I store leftover sopapilla cheesecake bars?

Store them in an airtight container in the refrigerator for up to four days. If freezing, wrap individual bars in plastic wrap and store them in a freezer-safe container for up to two months. Thaw overnight in the fridge before serving.

Can I make this recipe ahead of time?

Absolutely! These bars taste even better after chilling for a few hours. You can prepare them a day in advance and store them in the fridge until ready to serve.

Why did my cheesecake layer turn out runny?

This can happen if the cheesecake layer wasn’t fully set before slicing. Make sure to refrigerate for at least three hours before cutting. Also, avoid using low-fat or spreadable cream cheese, as it can alter the texture.

Sopapilla Cheesecake Bars

Name: Sopapilla Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 (8 oz) cans crescent roll dough; 24 oz full-fat cream cheese, softened; 1 1/4 cups white sugar, divided; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 large egg; 1/4 cup unsalted butter, melted; 2 teaspoons ground cinnamon

Description

These sopapilla cheesecake bars are an easy, crowd-pleasing dessert featuring layers of flaky crescent dough, a creamy cheesecake center, and a buttery cinnamon-sugar topping.

Ingredients

Scale

2 (8 oz) cans crescent roll dough
24 oz full-fat cream cheese, softened
1 1/4 cups white sugar, divided
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 large egg
1/4 cup unsalted butter, melted
2 teaspoons ground cinnamon

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Instructions

Preheat the oven and prepare the pan: Set the oven to 350°F and lightly grease a 9×13-inch glass or ceramic baking dish to prevent sticking.
Layer the bottom crust: Unroll one can of crescent roll dough and press it into the bottom of the pan, pinching the seams together to create an even base.
Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup of sugar, cornstarch, and vanilla extract, mixing until fully combined. Beat in the egg until the mixture is creamy and lump-free.
Assemble the layers: Spread the cheesecake mixture evenly over the prepared dough. Unroll the second can of crescent roll dough onto a sheet of parchment paper, pinch the seams together, and gently roll it out to fit the pan. Carefully place it on top of the cheesecake layer.
Add the cinnamon-sugar topping: Brush the melted butter evenly over the top layer of dough. In a small bowl, mix the remaining 1/4 cup sugar with cinnamon, then sprinkle it generously over the buttered surface.
Bake to perfection: Place the pan in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and slightly puffed. Remove from the oven and let cool at room temperature.
Chill and serve: Transfer the pan to the refrigerator and chill for at least 3 hours to allow the cheesecake layer to set. Slice into bars and serve. For an extra treat, drizzle with honey before serving.

Notes

For best results, use full-fat brick-style cream cheese instead of spreadable or low-fat versions.
Ensure the bars are fully chilled before slicing to maintain a clean, firm texture.
If using puff pastry instead of crescent roll dough, extend the baking time by a few minutes until golden brown.
Store leftovers in an airtight container in the fridge for up to four days or freeze for up to two months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American, Mexican-Inspired

Nutrition

Serving Size: 1 bar
Calories: 290
Sugar: 18g
Sodium: 220mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg