Sopapillas are a dessert commonly served in Mexican restaurants. They are fried pastry dough dusted with lots of cinnamon sugar, and often served with honey. These sopapilla cheesecake bars taste just like a sopapilla, but made even better with cream cheese! Cinnamon sugar, pastry dough, and cream cheese—nothing could ever go wrong with that. They are always a huge hit with every crowd.
Tip: I use the kosher crescent roll dough from Trader Joe’s.
- Cook Time
- Prep Time
- 2 cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, softened
- 1 1/2 cups sugar (divided)
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
- 2 teaspoons cinnamon
1. Preheat oven to 350°F.
2. In a medium bowl, combine cream cheese and 1 cup of sugar with an electric mixer until smooth. Add vanilla and mix until combined. Set aside.
3. Grease a 9x13 pan. Unroll 1 can of crescent roll dough and press into the bottom of the pan. Stretch to cover the bottom and press to seal any creases or seams.
4. Spread the cream cheese mixture over the crescent roll dough in an even layer.
5. Unroll the second can of dough and carefully place on top of the cream cheese layer, pinching any seams together.
6. Pour the melted butter over the top. Mix the remaining 1/2 cup sugar with cinnamon and sprinkle evenly over the butter.
7. Bake for 30-35 minutes, or until golden brown. Best served warm, but also great served room temperature. To cut into nice squares, cool in the refrigerator for 20-30 minutes before cutting. Enjoy!