Easy Sopapilla Crescent Roll Cheesecake Bars
This Sopapilla Cheesecake Bars recipe is one of my favorite desserts. It’s easy to enjoy that creamy cheesecake filling with minimal prep time. I promise that one bite of this decadent dessert bar and this easy dessert will be your new ultimate craving.
Using a crescent roll tube gives you flaky pastry layers topped with buttery cinnamon sugar. My mouth is just watering just thinking about these Sopapilla Cheesecake bars!
Want more delicious cinnamon recipes to try out? Do you have the urge for more cinnamon flavors? You could make some apple cinnamon oats in the slow cooker for a healthy and tasty breakfast. Or for another sweet treat, make some cinnamon sugar donut holes.
If you love recipes like this, you may also enjoy these Caramel Cheesecake Brownies as well. You can never have too many cheesecake recipes!
Table of Contents
Why This Recipe Works
- This flaky cinnamon sugar pastry is addictive
- it’s a fun Mexican dessert that creates the perfect sweet layer of cheesecake
- It’s the perfect sweet treat and is soon to be one of your most popular recipes
What’s in This Crescent Roll Cheesecake Recipe?
- Pillsbury crescent rolls – Using a can of crescent rolls is a breeze.
- Sugar – The cinnamon sugar mixture is unforgettable.
- Ground cinnamon – Pairs perfectly with the cream cheese and sugar.
- Cream cheese – Make sure that it’s softened so it mixes easily with an electric hand mixer.
- Egg – Helps to make a smooth cheesecake.
- Pure vanilla extract – Pure vanilla extract is best.
Substitutions and Variations
- Gluten-Free Crescent Rolls – If you are gluten-sensitive or simply avoiding gluten, there are gluten-free crescent roll options available that would work perfectly for this recipe.
- Brown Sugar – For a deeper, more caramel-like sweetness, you can substitute brown sugar for the white sugar in the cinnamon sugar mixture.
- Adding Fruit – Try adding a layer of thin apple slices or a raspberry jam layer over the cream cheese filling for a fruity twist.
- Spices – While cinnamon is classic, adding a pinch of nutmeg or cardamom can introduce a warm and complex flavor.
- Cheese Variations – If you want a slight tang, a mixture of cream cheese and ricotta, or substituting some of the cream cheese with mascarpone, offers a delightful variation.
How to Make Crescent Roll Sopapilla Cheesecake (step-by-step directions)
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9×13 baking sheet by lining it with parchment paper.
- In a small bowl, mix together ½ cup of sugar and 3 tablespoons of ground cinnamon for the topping; set this cinnamon sugar mixture aside.
- In a medium bowl, use a hand mixer to beat together the cream cheese, sugar, egg, and vanilla extract until the mixture is creamy and smooth.
- Lightly sprinkle some of the prepared cinnamon sugar mixture onto the bottom of your lined baking pan.
- Carefully unroll one can of crescent rolls, placing it to cover the bottom of the baking pan. Make sure to press the seams together to form a single sheet. (Photo 1)
- Evenly pour the cream cheese mixture over the crescent roll layer in the baking pan.
- Unroll the second can of crescent rolls, placing it on top of the cream cheese layer, to cover it completely. (Photo 2)
- Generously sprinkle the remaining cinnamon sugar mixture over the top of crescent rolls.
- Bake the assembled cheesecake in the preheated oven for 30-40 minutes, or until the top is a light golden brown in color. (Photo 3)
Recipe Tips
- Ensure Even Layers: For the best texture and presentation, take your time to ensure that the crescent roll layers are evenly spread out and the seams are well pressed together. This creates a uniform base and top for your cheesecake bars.
- Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature before blending. This helps achieve a smoother, creamier cheesecake filling without lumps.
- Check for Doneness: Ovens can vary, so start checking your cheesecake at the 30-minute mark to prevent overcooking. The ideal color is a light golden brown, and a slight jiggle in the center means it’s set perfectly.
- Cool Before Slicing: For clean, sharp slices, allow the cheesecake to cool completely in the pan, then chill in the refrigerator for at least an hour. This makes it easier to cut through the layers without crushing them.
- Cinnamon Sugar Adjustment: Feel free to adjust the amount of cinnamon sugar to your liking. Some prefer a heavier coating for extra sweetness and flavor, while others might like it more subtle.
- Spreading the Cream Cheese Layer: Use an offset spatula to spread the cream cheese mixture smoothly over the crescent roll layer. This tool can help you cover the area more evenly without tearing the dough.
- Using Parchment Paper: For the best results, don’t skip lining your pan with parchment paper. It not only prevents sticking but also allows you to easily lift the entire cheesecake out for neater slicing.
Storing Tips
You should store leftovers of this simple and delicious dessert in an airtight container in the fridge. They should last for 2-3 days.
You can freeze these dessert bars. Wrap them in plastic wrap and add them to a freezer-safe container. To thaw, move these delicious treats to your fridge and let them unthaw that way. If you plan on freezing, eat within 2-3 months. You can also eat this dessert while it’s still frozen for a new texture!
Serving Suggestions
For a refreshing contrast, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruits, particularly berries or sliced peaches, offer a tart balance to the rich cheesecake. You could even try some homemade peach lemonade popsicles.
If you’re enjoying this dessert as part of a larger spread, a cup of hot coffee, your favorite hot chocolate spoons or a glass of cold milk complements its cinnamon-sugar warmth perfectly.
Recipe FAQs
The best way to cut the cheesecake bars is to use a sharp knife and slice it at an angle. If you’re worried that it’s going to get messy, you can wash the knife blade off between each cut.
You can also add the cheesecake to the freezer to harden it up a bit which can help with the cutting process
Yes, homemade crescent dough can be used as a substitute for store-bought cans. This option allows you to control the ingredients and avoid preservatives found in commercial products. Just ensure the dough is rolled thin enough to achieve similar baking results.
For those with dairy sensitivities or preferences, there are several dairy-free cream cheese alternatives available that work well in this recipe. Brands like Kite Hill and Tofutti offer options that can mimic the texture and taste of traditional cream cheese.
Absolutely, nuts can add a delightful crunch and an additional layer of flavor to the cheesecake. Walnuts, pecans, or sliced almonds sprinkled either within the cream cheese layer or on top before baking can enhance the texture and taste. Just be mindful of potential allergies among your guests.
More Cheesecake Recipes You’ll Love
- Pumpkin Swirl Cheesecake Bars
- No Bake Cherry Cheesecake In A Jar
- Caramel Cheesecake Brownies
- Unicorn Cheesecake on a Stick
- Mini Cherry Cheesecakes
- See all our desserts!
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Easy Sopapilla Crescent Roll Cheesecake Bars
Equipment
Ingredients
- 2 8-ounce crescent roll tubes
- 1 cup sugar
- 3 tbsp ground cinnamon
- 2 8-ounce cream cheese softened
- 1 egg
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9×13 baking sheet by lining it with parchment paper.
- In a small bowl, mix together ½ cup of sugar and 3 tablespoons of ground cinnamon for the topping; set this cinnamon sugar mixture aside.1 cup sugar,3 tbsp ground cinnamon
- In a medium bowl, use a hand mixer to beat together the cream cheese, sugar, egg, and vanilla extract until the mixture is creamy and smooth.1 cup sugar,2 8-ounce cream cheese,1 egg,1 tsp pure vanilla extract
- Lightly sprinkle some of the prepared cinnamon sugar mixture onto the bottom of your lined baking pan.
- Carefully unroll one can of crescent rolls, placing it to cover the bottom of the baking pan. Make sure to press the seams together to form a single sheet.2 8-ounce crescent roll tubes
- Evenly pour the cream cheese mixture over the crescent roll layer in the baking pan.
- Unroll the second can of crescent rolls, placing it on top of the cream cheese layer, to cover it completely.
- Generously sprinkle the remaining cinnamon sugar mixture over the top of crescent rolls.
- Bake the assembled cheesecake in the preheated oven for 30-40 minutes, or until the top is a light golden brown in color.
Notes
- Ensure Even Layers: For the best texture and presentation, take your time to ensure that the crescent roll layers are evenly spread out and the seams are well pressed together. This creates a uniform base and top for your cheesecake bars.
- Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature before blending. This helps achieve a smoother, creamier cheesecake filling without lumps.
- Check for Doneness: Ovens can vary, so start checking your cheesecake at the 30-minute mark to prevent overcooking. The ideal color is a light golden brown, and a slight jiggle in the center means it’s set perfectly.
- Cool Before Slicing: For clean, sharp slices, allow the cheesecake to cool completely in the pan, then chill in the refrigerator for at least an hour. This makes it easier to cut through the layers without crushing them.
- Cinnamon Sugar Adjustment: Feel free to adjust the amount of cinnamon sugar to your liking. Some prefer a heavier coating for extra sweetness and flavor, while others might like it more subtle.
- Spreading the Cream Cheese Layer: Use an offset spatula to spread the cream cheese mixture smoothly over the crescent roll layer. This tool can help you cover the area more evenly without tearing the dough.
- Using Parchment Paper: For the best results, don’t skip lining your pan with parchment paper. It not only prevents sticking but also allows you to easily lift the entire cheesecake out for neater slicing.
Nutrition Information
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