Sopapilla Cheesecake

This is the first time you’ve ever tasted cheesecake bars like this. Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake delicacy with a sweet cream cheese centre, crunchy-sweet topping, and flaky crescent dough inspired by a famous Mexican pastry. These sopapilla bars are both dangerously delicious and dangerously simple to prepare. Don’t try to claim that we didn’t warn you!


2 cans (8 oz) Pillsbury Original Crescent Rolls, chilled (8 Count)

2 packages softened cream cheese (8 oz each)

1 1/2 pound of sugar

1 teaspoon vanilla extract

1/2 cup melted butter

1 tablespoon cinnamon powder


1 Preheat the oven to 350 degrees Fahrenheit.

2 Take 1 can of dough and unroll it—place in the bottom of a 13×9-inch (3-quart) glass baking dish that hasn’t been oiled. Stretch to cover the bottom of the dish, pushing hard to seal the holes.

3 With an electric mixer on medium speed, beat cream cheese and 1 cup sugar until smooth in a medium mixing basin. Blend in the vanilla extract. In a baking dish, spread over the dough.

4 Unroll the second dough can. To close the holes, firmly push them together. Place carefully on top of the cream cheese layer. Sew the seams together using your fingers.

5 Using a spatula, spread melted butter evenly over the top. Sprinkle the remaining 1/2 cup sugar evenly over the butter, along with the cinnamon.

6 Bake for 30-35 minutes, or until lightly shaken bars look set. Allow 30 minutes for cooling. Refrigerate to make cutting easier. Cut into four rows of three rows each. Any remaining bars should be covered and stored in the refrigerator.