Sopapilla Cheesecake Bars Easy With Step By Step Photos

Sopapilla Cheesecake Bars are loosely based off of Spanish sopaipillas – round, flat pieces of fried dough. Sopaipillas can be sweet or savory and the toppings vary by region. In Peru, they sprinkle them with cinnamon and sugar. That’s where this recipe comes from. You will love how easy it is to make this delicious dessert! Plus, when I was shopping for the ingredients to make Sopapilla Cheesecake Bars, I found a crescent roll dough that wasn’t perforated. That made it even easier because usually I have to squish the edges together. So, if you find that dough in your grocery store, get that instead of the perforated dough.

Ingredients

Refrigerated crescent rolls Cream cheese – softened Sugar Vanilla extract Butter – melted

For the Cinnamon Sugar:

Sugar Cinnamon

Step by Step Instructions

Here is our step-by-step guide to making Sopapilla Cheesecake Bars.

First you want to preheat the oven to 350. Then line your un-greased 9×13 pan with the first tube of crescent roll dough. (See how nice that looks when it comes in one piece?)

Then, in a large bowl, mix the cream cheese, sugar, and vanilla. Beat until smooth. Spread the cream cheese layer over the first crescent roll layer. Make sure to push it all the way to the edges.

Then, place the second sheet of crescent roll dough over the cream cheese layer. Again, make sure it goes all the way out to the edges.

Now for the top – the part that is most like a sopapilla. Melt about ¼ cup butter. Using a pastry brush, spread the butter over the top of the crescent roll dough. You probably won’t use the whole ¼ cup of butter. Then mix up your cinnamon sugar and sprinkle it generously over the top. Pat it down into the butter. Bake for 30 minutes.

When the timer goes off, take the pan out of the oven and lightly drizzle some honey over the top (optional). Cool to room temperature, slice, and serve!