Q: Can I make Sopapilla Cheesecake Bars ahead of time?

A: Yes! These bars can be made a day in advance. Store them covered in the refrigerator and slice before serving.

Q: Can I use puff pastry instead of crescent roll dough when making Sopapilla Cheesecake Bars?

A: Yes, but the texture will be flakier and less bready. Adjust baking time slightly and keep an eye on browning.

Q: Do I have to use honey on top?

A: No — it’s optional, but it adds that classic sopapilla flavor and enhances the sweetness.

Q: Can I freeze Sopapilla Cheesecake Bars?

A: Yes, wrap individual bars in plastic wrap and store in an airtight container. Thaw in the fridge before enjoying.

Q: What’s the best way to slice Sopapilla Cheesecake Bars cleanly?

A: Use a sharp knife and wipe it clean between each slice. Cooling them fully helps prevent messy cuts.

Sopapilla Cheesecake Bars

Name: Sopapilla Cheesecake Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American, Tex-Mex
Ingredients: 2 cans refrigerated crescent roll dough; 2 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar (for topping); 1 tablespoon ground cinnamon; Pinch of salt; Optional: honey for drizzling

Rated 5.0 stars by 1 users

Cuisine

American, Tex-Mex

Servings

12 bars

Prep Time

10 minutes

Cook Time

30 minutes

Calories

365

Sopapilla Cheesecake Bars are a blissful union of classic cheesecake and the irresistible flavors of a cinnamon-sugar sopapilla pastry.

This indulgent dessert features buttery, flaky layers of crescent dough, filled with a rich, velvety cream cheese center and topped with a generous sprinkle of cinnamon and sugar.

As it bakes, the top becomes golden and crispy while the center stays lusciously soft and creamy — a true contrast of textures that will make your taste buds sing.

What makes this recipe truly special is how easy it is to prepare. Using store-bought crescent dough as a shortcut gives you bakery-style results without the hassle of rolling out dough from scratch.

It's ideal for busy weeknights, spontaneous brunches, or family gatherings.

Whether served warm with a drizzle of honey or chilled straight from the fridge, Sopapilla Cheesecake Bars deliver comfort and decadence in every bite.

Ingredients

2 cans refrigerated crescent roll dough
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/2 cup granulated sugar (for topping)
1 tablespoon ground cinnamon
Pinch of salt
Optional: honey for drizzling

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Directions

Preheat oven to 350°F (175°C).
Unroll one can of crescent dough and press it into the bottom of a 9x13-inch baking dish.
In a medium bowl, mix the softened cream cheese, 1 cup sugar, vanilla extract, and a pinch of salt until smooth and creamy.
Spread the cream cheese mixture evenly over the dough layer in the dish.
Unroll the second can of crescent dough and gently lay it over the cream cheese layer.
Pour the melted butter evenly over the top dough layer.
Mix the remaining 1/2 cup sugar and cinnamon together in a small bowl. Sprinkle generously over the melted butter.
Bake for 30 minutes, or until the top is golden brown and crispy.
Allow to cool for at least 30 minutes before slicing into bars. Drizzle with honey if desired before serving.

Nutrition

Serving Size: 1
per serving: Calories; 365

Amount/Serving % Daily Value

Fat: 24 grams; 31%
Saturated Fat: 14 grams; 70%
Cholesterol: 60 milligrams; 20%
Sodium: 290 milligrams; 13%
Carbs: 32 grams; 12%
Protein: 3.9 grams
Sugar: 20 grams
Fiber: 0.5 grams; 2%

10 tips for når du lager denne retten

Bruk myknet kremost for enkel blanding og en jevnere tekstur.
For en sprøere topp, broil de siste 1-2 minuttene - bare følg med!
Tilsett en skvett sitronsaft eller glede i kremosten for lysstyrke.
Linje pannen med pergamentpapir for enkel opprydding og pene kanter.
Ikke overbake - toppen skal være gylden, men sentrum fremdeles mykt.
La det avkjøles helt før du skiver etter rene stenger.
Bruk en forskjøvet slikkepott for å spre kremostblandingen jevnt.
Tilsett et lag hakkede nøtter (som pekannøtter) under toppskorpen for knase.
Drypp honning rett før du serverer for å forhindre at toppen blir soggy.
Oppbevar rester i en lufttett beholder i kjøleskapet i opptil 5 dager.

Server det med forslag

En varm kopp kanelkaffet kaffe eller chai latte
Vaniljebønne iskrem for en kjølig kontrast
Ferske bær for en lysstyrke
Honning duskregn og støv av pulverisert sukker
Pisket krem med et dryss kanel
Et brunsjbrett med fersk frukt, oster og frokostkaker
Et koselig glass krydret melk eller horchata

Vanlige spørsmål

Spørsmål: Kan jeg lage Sopapilla Cheesecake Bars på forhånd?
EN: Ja! Disse stolpene kan lages en dag i forveien. Oppbevar dem dekket i kjøleskapet og skiver før servering.

Spørsmål: Kan jeg bruke butterdeig i stedet for halvmåne rulledeig når jeg lager Sopapilla Cheesecake Bars?
EN: Ja, men tekstur vil være flakier og mindre brød. Juster baketiden litt og følg med på bruning.

Spørsmål: Må jeg bruke honning på toppen?
EN: Nei - det er valgfritt, men det legger til at klassisk sopapillasmak og forbedrer søtheten.

Spørsmål: Kan jeg fryse Sopapilla Cheesecake Bars?
EN: Ja, pakk inn individuelle barer i plastfolie og oppbevar i en lufttett beholder. Tine i kjøleskapet før du nyter.

Spørsmål: Hva er den beste måten å skive på Sopapilla Cheesecake Bars rent?
EN: Bruk en skarp kniv og tørk den ren mellom hver skive. Å avkjøle dem hjelper til med å forhindre rotete kutt.

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Sopapilla Cheesecake Bars