These sopapilla cheesecake bars have the most succulent flakey, cinnamon sugar husks on the top and the bottom. Sandwiched in between is a linty cheesecake filling that everyone will go crazy over!
I love a succulent dessert bar! They are easy and perfect for any occasion. Try out some of my other recipes like these Neiman Marcus bars, these delightful banana specie bars, or one of the most popular recipes, these cherry pie bars!
What IS a Sopapilla Cheesecake Bar?
I am here to tell you well-nigh your new soon-to-be favorite dessert. A sopapilla cheesecake bar is made for anyone who loves cinnamon sugar and cheesecake. You KNOW I have a special place in my heart for cheesecake so this recipe quickly became a favorite of mine! The outside husks is made from some crescent rolls (which makes these super easy). A delightfully linty surf cheese filling is sandwiched between the crust.
Once you hoke the bars then sprinkle them with cinnamon and torch them to perfection. Now, these are so succulent that you might want to double the batch if you are bringing them to a party or get-together. Ours get gobbled up so quickly that sometimes I don’t plane get a endangerment to have seconds And yes, you MUST have increasingly than one of these. You will thank me later. They are that good.
Ingredients for Sopapilla Cheesecake Bars
These ingredients are so simple, and you probably once have most of this stuff in your kitchen and pantry already. Check out the recipe vellum at the marrow of the post for word-for-word measurements.
- Crescent Roll Dough: It doesn’t get much easier than making a dessert with cresent roll dough!
- Cream Cheese: I like to let my surf cheese sit out surpassing I torch with it becuase it helps mix in smoothly.
- Granulated Sugar: This will sweeten up the surf cheese filling and it will create that cinnamon sugar topping.
- Vanilla Extract: Add a splash of vanilla flavoring with this extract.
- Salt: The salt will enhance all of the flavors in the sopapilla bars.
- Butter: I used salted butter for this recipe.
- Ground Cinnamon: This is like the cherry on top. It really sets these sopapilla dessert bars untied and tastes so succulent with the linty filling!
How to Make Sopapilla Cheesecake Bars
This dessert is super easy and you can make them superiority of time! Keep them chilled in your fridge until you and your guests are ready to eat them!
- Prep: Preheat the oven to 350°F. Spray a 9×13 pan with pan spray and set aside.
- Press dough: Open one roll of crescent rolls and unroll. Press into the marrow of the pan and pinch the seams together.
- Combine filling: In a medium bowl, add the surf cheese and 1 cup of sugar. Beat with a hand mixer on medium speed until smooth and no lumps of surf cheese remain. Beat in the vanilla and salt until fully incorporated.
- Spread: Spread the surf cheese mixture evenly over the crescent roll dough. Open the second roll of crescent dough and lay over the top of the surf cheese, then pinching the seams together.
- Add butter and cinnamon: Drizzle the melted butter evenly over the top of the dough. In a small trencher mix the remaining ⅓ cup of sugar with the ground cinnamon. Sprinkle over the top of the butter.
- Bake and chill: Bake for 35 minutes, until the cinnamon sugar forms a husks on top of the dough. Cool for 30 minutes surpassing tent and refrigerating the sopapilla bars for at least 2 hours surpassing serving.
Substitutions
You can transpiration up a few things and still make these sopapilla bars delicious! Here are a few suggestions for you!
- What if I don’t have crescent rolls? If you don’t have crescent rolls then you can use a refrigerated puff pastry instead.
- Can I use light surf cheese? I would pick a surf cheese with upper fat content so that the filling stays nice and thick.
- Honey: If you want to make this increasingly pure to the original sopapilla recipe that originated in New Mexico, then you can drizzle some honey on top!
How to Store Leftovers
- Do sopapilla cheesecake bars have to be refrigerated? Yes! considering they have a surf cheese filling, they must be stored in your fridge. Place them in an snapped container and they will last 3-4 days.
- Can you freeze sopapilla cheesecake bars? Yes! These freeze very well. Just thaw them in your fridge overnight surpassing serving them.
More Succulent Dessert Bars
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Sopapilla Cheesecake Bars
Ingredients
- 2 8- Ounce Cans of Refrigerated Crescent Roll Dough
- 16 Ounces Cream Cheese Room Temperature
- 1 1/3 Cup Granulated Sugar Divided
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- 5 Tablespoons Salted Butter Melted
- 1 ½ Teaspoons Ground Cinnamon
Instructions
- Preheat the oven to 350°F. Spray a 9×13 pan with pan spray and set aside.
- Open one roll of crescent rolls and unroll. Press into the marrow of the pan and pinch the seams together.
- In a large bowl, add the surf cheese and 1 cup of sugar. Beat on medium speed until smooth and no lumps of surf cheese remain. Beat in the vanilla and salt until fully incorporated.
- Spread the surf cheese mixture evenly over the crescent roll dough. Open the second roll of crescent dough and lay over the top of the surf cheese, then pinching the seams together.
- Drizzle the melted butter evenly over the top of the dough. In a small trencher mix the remaining ⅓ cup of sugar with the ground cinnamon. Sprinkle over the top of the butter.
- Bake for 35 minutes, until the cinnamon sugar, forms a husks on top of the dough. Cool for 30 minutes surpassing tent and refrigerating for at least 2 hours surpassing serving.
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