This Sopapilla Cheesecake Bar recipe is a cinnamon lover’s dream! Cream cheese filling wrapped in a cinnamon-sugar crust makes for a delicious and easy dessert.
Have you ever had Sopapillas before?
I love those pieces of fried pastry served at Mexican restaurants! They taste quite a bit like churros, but I find that they’re usually a bit more flaky.
My favorite sopapillas are the ones sprinkled with extra cinnamon sugar and drizzled with honey. I also love them with a big scoop of vanilla ice cream on the side.
There’s no better way to end a big Mexican meal. Sopapilla Cheesecake Bars are the delectable combination of cheesecake, sopapillas and churros!
Easy Sopapilla Cheesecake Bars
I went back and forth over whether to call these bars Churro Cheesecake or Sopapilla Cheesecake. In the end, I decided the flaky crust reminded me more of sopapillas then of churros.
But if you like churros, I can guarantee you’re going to LOVE this recipe.
The buttery cinnamon sugar in every bite is to die for! Combined with the creamy cheesecake filling, it’s absolute perfection.
Drizzle with honey or chocolate sauce to add even more flavor, or enjoy these just as they are.
We always serve these as a breakfast treat!!!
Crescent Roll Crust
Know what I like best about this recipe? It’s so easy.
I’m talking you can almost make this in your sleep. (Although I wouldn’t recommend sleep baking, as a general rule).
For the crust, I used ready made crescent roll sheets! Have you ever used these before? They’re just like the canned crescent rolls, but without any seams so you can cut it into whatever shape you like. Super handy!
If you can’t find the crescent roll sheets, you can use the regular crescent roll dough, too. Just roll out the contents of the can and use your fingers to press the seams together.
In Sopapilla Cheesecake (or Churro Cheesecake, if you prefer), there’s a layer of crust on the bottom AND the top.
This makes a huge difference! You get even more of that light, buttery Sopapilla taste in every bite.
Seriously, this is pure cinnamon bliss in cheesecake form.
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Cinnamon Sugar Topping
I always keep a blend of cinnamon and sugar on hand for sprinkling on toast, Snickerdoodles and all kinds of cinnamon baked goods!
The best ratio for this recipe is 1 teaspoon of cinnamon for every 1/2 cup of sugar. You can mix some up just for Sopapilla cheesecake or make a few batches to keep in the baking cupboard to save you a step down the line.
Might as well! I can just about guarantee you’ll like this recipe so much you’ll want to make it again sooner rather than later.
How to make Sopapilla Cheesecake
CRESCENT ROLL CRUST.
After layering the bottom of a baking pan with one sheet of the crescent roll, crust you make a cheesecake filling.
No need for anything fancy–I keep it simple with just cream cheese, sugar and vanilla. Beat everything together until fluffy and smooth, then pour it over the crust.
CRESCENT ROLL TOPPING.
Spread the cream cheese mixture evenly over the whole pan before topping it with another layer of crescent roll dough.
Now it’s time for the best part: the cinnamon sugar topping!
Melt half a stick of butter. Brush melted butter over the top of the dough. Then, sprinkle a mixture of cinnamon and white sugar evenly over the whole thing.
Bake the cheesecake in a preheated oven until the crust is golden brown. Cool completely before slicing into bars and serving.
No toppings and garnishes needed to make these quick and easy bars, but you can certainly dress them up with some tasty toppings if you like. A few recommended serving suggestions for your sopapilla cheesecake:
How to store
These bars taste so good when they’re freshly baked. Store any leftover bars in covered in the fridge and enjoy within 3 days.
The flavor is still good when they’re cold, but the crust loses some of its crisp flakiness.
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Tips & Tricks
- What kind of pan to use: I prefer a 13 x 9 baking dish for this recipe so I can cut the cheesecake into square bars. You could also make the cheesecake in a round pie plate and serve it in slices instead.
- What cream cheese to use: I like full fat cream cheese best for making cheesecakes! You could substitute low fat varieties but it won’t be as rich. Since there are so few ingredients here, the cream cheese flavor is important!
- Crescent rolls: If you’re using the regular crescent roll dough for the crust, make sure to fully pinch all the seams together so there’s no separation in your crust.
More Easy Dessert Recipes
- Banana Split Cheesecake
- No Bake Churro Bars
- Caramel Apple Cheesecake Bars
- Lemon Bars
- Peanut Butter Rice Krispie Treats
If you love churros and sopapillas, this is the cheesecake recipe for you! Easy to make and kid approved, Sopapilla Cheesecake bars make a delicious finale to your Mexican inspired meal!