Monday, April 29, 2013

Sopapilla Cheesecake Bars

Oh, yum.  Yes, yes.  I had no idea what a sopapilla was and even now I'm not 100% sure, just that it's a fried pastry dish native to many South American cuisines.  Then people on the internet turned it into cheesecake and all hell broke loose. These are amazing and since these bars don't include fried sopapillas, they are light and delicious.  Flaky pastry layers wrap around a cheesecake-like filling and it's all topped off with cinnamon sugar for a delicious treat.  Maybe you make it to share with friends for Cinco de Mayo like I have.  Maybe you take a pan to work or a picnic.  Maybe you just hoard them all and devour them yourself.  I wouldn't judge.  These sopapilla cheesecake bars are amazing and you need them in your life.  Plus, can you say amazingly simple?  Just a handful of ingredients come together quickly to make these amazing bars.
It's taken me a year to bring you this recipe.  I made these bars last year for our fiesta but then lost track of a chance to share them with you.  Now that fiesta season is upon us again, now's the perfect time to share.  This recipe from Shelley at Cookies & Cups had me at hello and I'm glad I sought out an ethnic inspired dessert since it uses such great flavors but is super simple.  Refrigerated crescent roll dough serves as the pastry base, paired with cream cheese and pantry staples to create these creamy, sweet and just plain good bars.  Find a reason, any reason, and share these bars!  Together, we'll spread the joy that is a simple but amazing dessert of sopapilla cheesecake bars!

Sopapilla Cheesecake Bars


2 cans refrigerated crescent roll dough
2 8-ounce packages cream cheese, softened
1 1/2 cups sugar divided
1 teaspoon vanilla
1/2 cup butter, melted
1 Tablespoon cinnamon

Lightly grease a 9 x 13 inch pan.  Unroll one can of crescent dough and lay flat in the bottom of the pan.  Stretch dough to cover the entire bottom of the pan, pinching any seams to close to a single sheet.

In medium bowl, mix together cream cheese, 1 cup sugar, and vanilla until smooth. 

Spread evenly over bottom layer of dough. 

Unroll second can of crescent dough and lay over cream cheese mixture, again pinching seams closed.

Pour melted butter over the top layer of dough.  In a small bowl, combine remaining sugar and cinnamon, then sprinkle evenly over the buttered dough.

Bake at 350 degrees F for 30 minutes until set and golden brown.

Remove from oven and cool for 20 minutes before refrigerating to chill completely.  Once completely chilled, cut into bars.

Makes 32 bars.

Happy Baking,
The Cookie Princess

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  1. Ooohh, that looks sensational, like cheesecake and snickerdoodles all in one.

  2. Such a nice article. It's very informative and helpful for us. I really like sopapilla cheesecake. Thanks for sharing this recipe with us. I tried this recipe at home. Keep sharing more recipes with us. Now it's time to get for more information.

  3. Sopapilla Cheesecake Looks so yummy and fresh in the images and the making of this Cheesecake also very easy. I would love to try this recipe at my home. Now it's time to avail for more information.