Amazing 1-step sopapilla cheesecake joy

If you’re looking for that perfect middle-ground dessert—rich and indulgent but fast enough for a weeknight treat—then you’ve struck gold. My **sopapilla cheesecake** bars are destined to become your new favorite! They mix that creamy, sweet cheesecake center everyone craves with flaky pastry layers kissed with cinnamon sugar. Honestly, this Tex-Mex inspired dish is the ultimate crowd-pleaser, whether it’s for a big holiday party or just a Tuesday night when you need some comfort. I’ve poured all my experience from meeting folks like you into making sure these recipes are accessible, just like my grandmother taught me. You can learn more about my philosophy over on my About page. I can promise you, this recipe works every single time and delivers pure joy!

Why This Easy Sopapilla Cheesecake Recipe is a Family Favorite

When I say this is one of my go-to easy dessert recipes, I mean it! These bars are famous in my house because they look like you slaved over them, but really, they take almost no effort. They are sturdy, travel wonderfully, and fly off the plate at any gathering, making them essential potluck friendly sweets. If you’re also looking for great recipes that travel well, you should check out some of my ideas for appetizers and snacks, too!

• They are so simple to assemble for large crowds.
• The ingredients are basically pantry staples.
• They taste incredible served slightly warm!

Quick Assembly Using Common Ingredients

The biggest win here, trust me, is the dough. I cheat beautifully by using refrigerated crescent roll dough straight from the tube! It gives you that perfectly flaky crust without any rolling, kneading, or waiting for yeast to wake up. It’s seriously my best shortcut in the kitchen.

The Perfect Creamy Texture in Your Sopapilla Cheesecake

What sets this sopapilla cheesecake apart is that filling texture. It bakes up so smooth—silky, almost—and it holds its shape perfectly against that flaky bottom layer of pastry. It’s rich but surprisingly light, unlike a heavy New York-style cheesecake. The contrast between creamy filling and that crunchy cinnamon top? *Chef’s kiss!*

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Gathering Ingredients for Sopapilla Cheesecake Bars

Okay, gathering the bits and pieces is the best part because you realize just how easy this whole sopapilla cheesecake miracle is! Because we are relying on crescent roll dough for the structure, you won’t need complicated flour mixtures. I’ve broken down exactly what you need below, based on what’s listed in the full recipe card. Remember, precision here makes sure your filling stays creamy and doesn’t turn runny!

For the Simple Cheesecake Filling

This filling is where all the creamy magic happens. You only need four things, but make sure that cream cheese is truly softened—room temperature, not still hard! If it’s cold, you’ll end up with lumps, and we want smooth sailing here.

• 1 (8 ounce) package cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Layered Pastry Dessert and Topping

These ingredients make up the flaky top and bottom that give you that wonderful bite, turning this into a true layered pastry dessert. That cinnamon topping is absolutely non-negotiable for that classic flavor profile!

• 1 (8 ounce) can refrigerated crescent rolls, divided
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Step-by-Step Instructions: Making Your Sopapilla Cheesecake

Now we get to the fun part! Getting this sopapilla cheesecake into the oven is surprisingly quick, thanks to those amazing ready-made dough sheets. I always find that writing down the steps like this helps me stay focused so I don’t forget to brush on that crucial butter layer. If you’re ready to bake something truly special, grab your 9×13 dish and let’s get started! All my favorite desserts, like the ones you can find in my dessert category, follow this straightforward assembly method for maximum flavor payoff.

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Preparing the Pan and Cream Cheese Filling

First things first—let’s get the oven warmed up! You need the heat ready before you start assembling anything. Preheat your oven to 350 degrees F. While that’s heating, take a moment to properly grease your 9×13 inch baking dish. Don’t skip this or you’ll be crying later when you try to serve it!

Next, tackle that filling. Grab a medium bowl and you’re going to beat the softened cream cheese (remember, soft!), the 1 cup of sugar, the single egg, and the vanilla extract. You want to beat this until it’s completely uniform—seriously, keep going until everything is perfectly smooth and creamy. No lumps allowed!

Layering the Dough and Filling for Sopapilla Cheesecake

Time for the dough layers! Take one can of crescent roll dough and carefully unroll those triangles right on the bottom of your prepared dish. Don’t just dump them in! You need to carefully press the seams together with your fingers so you have one solid bottom layer. This is your base, so make sure it seals up nicely.

Pour that beautiful cream cheese mixture right over that bottom layer of dough. Use a spatula to spread it out gently and evenly to cover the entire thing. Then, very carefully, unroll that second can of dough and lay those triangles right on top of the filling. Again, gently press those seams together. We want everything tucked in nice and neat before it hits the heat.

Applying the Signature Cinnamon Sugar Topping

This is what makes it taste like a sopapilla, folks! In a smaller bowl, mix up that remaining 3/4 cup of sugar with the tablespoon of cinnamon. You want this mixed really, really well so you don’t get a clump of just sugar or a clump of just cinnamon in one bite.

Now, melt that stick of butter. Brush this melted butter evenly across the entire top surface of that second layer of dough. It should look shiny! Once the butter is on, sprinkle that delicious cinnamon sugar mixture right over the butter. The butter helps hold all that glorious spice topping right where it belongs.

Baking and Cooling Your Sopapilla Cheesecake Bars

Into the oven it goes! Bake this beauty for about 25 to 30 minutes. You’re looking for a few visual cues here: the top needs to be a gorgeous golden brown, and the center filling should look mostly set—it might still wiggle a tiny bit, but it shouldn’t look soupy.

Once it’s out, you have to practice patience! Let the bars cool down slightly before you try cutting them into squares. Truthfully, these are delicious served warm, but they firm up even more as they cool to room temperature. Either way, get ready to enjoy!

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Tips for the Best Ever Sopapilla Cheesecake

I’ve made this sopapilla cheesecake recipe so many times now that I have a few little tricks I rely on that aren’t strictly written in the main steps. Think of these as the little secrets that take a good dessert to something unforgettable! My grandmother always said the secret to great baking is learning when to follow the recipe exactly and when to listen to the dough. Also, since we rely on that amazing cinnamon flavor, you simply MUST check out my recipe for Moist Cinnamon Swirl Apple Bread if you love that spiced aroma!

Achieving a Churro Inspired Dessert Flavor

If you really want to lean into that amazing street-fair vibe and make this taste like a hybrid between a churro and cheesecake, I have a super easy trick for you. Right when these bars come out of the oven—and I mean *immediately*—drizzle just a little bit of honey over the hot cinnamon sugar topping. It melts right in, makes everything gooey, and adds that extra layer of sweetness that pushes it over the top! It’s optional, but wow, it’s worth it for a special treat.

Adjusting Pan Size for Thickness

Most people use the standard 9×13 dish, which gives you nice, easy-to-manage bars. But sometimes, I want these bars to be super thick and decadent—you know, really decadent! If you decide to go that route and use a 9×9 inch pan instead, you absolutely can. You’ll get a much thicker layer of cheesecake, which I love, but you have to watch it carefully. Since the heat has farther to travel to the center, reduce your baking time slightly, maybe start checking it around 20 minutes instead of 25.

My Tip for Handling Cold Dough Sheets

Sometimes, if I forget to let the crescent roll package sit out for five minutes before starting, the dough is just too stiff to press together nicely. Don’t stretch it! If the dough tears when you try to stretch it over the filling, it usually means the cream cheese layer underneath will leak through during baking. Instead, just gently overlap the edges slightly and let the butter and baking process seal it up. We are using them for speed, so a few tiny gaps aren’t the end of the world, but stretching cold dough is a recipe for a mess.

Storage and Make Ahead Desserts for Your Sopapilla Cheesecake

One of the best parts about this sopapilla cheesecake is that it truly shines as a make ahead dessert! You don’t *have* to eat it piping hot, folks. This recipe keeps so well, which is great if you are prepping for a big weekend event. The notes I keep show that you can cover the fully cooled bars tightly and store them in the refrigerator. They stay fresh and delicious, ready when you are. Check out my post on make ahead desserts for other great options!

Serving Suggestions for This Tex Mex Dessert

Okay, so your sopapilla cheesecake bars are baked, cooled, and look absolutely incredible. Now the hard part: what do you serve with them? Because these bars pack such a rich, sweet, and spicy cinnamon punch, you actually don’t need a whole lot of fuss on the side, which is perfect for a relaxed gathering. I love keeping things simple so the cheesecake flavor can really shine!

If you’re serving these slightly warm, honestly, just a simple dusting of powdered sugar is heavenly. But if you want to dress up the plate a little bit, think about what cools down that sweet heat. Sometimes I just whip up some plain, unsweetened whipped cream—or use a store-bought tub if I’m really rushed! The coolness contrasts beautifully with the warm cinnamon.

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For drinks, since this leans into that wonderful Tex-Mex inspiration, I usually skip the heavy coffee and go for something lighter. A nice cold glass of milk is classic comfort food pairing, but if you’re hosting adults and want something festive, I have a few simple, zero-fuss drink recipes over in my drinks category that would pair perfectly without competing with the cinnamon sugar!

Frequently Asked Questions About Sopapilla Cheesecake

I always get so many questions after people try this recipe for the first time—which tells me you all *loved* it! It’s funny how sometimes the simplest creamy baked desserts can spur the most questions. I’ve gathered the most common ones here so you can feel totally confident when you tackle your next batch of these irresistible bars.

Can I use puff pastry instead of crescent rolls for my sopapilla cheesecake?

That’s a great question, especially if you love a truly light, airy pastry! You *can* use puff pastry, but I’d suggest sticking to the crescent roll dough if you want that classic experience. Puff pastry tends to puff up quite a bit more and gets much flakier and almost hollow when it bakes. The crescent roll dough melts just a bit into the filling, which is what gives you that perfect, slightly dense base and top layer we associate with the best flaky crust desserts.

What is the best way to cut these cheesecake bars neatly?

Oh, cutting them neatly is an art form, isn’t it? If you try to cut them right out of the oven, you’ll just end up with a gooey mess, even though it smells amazing! The key is letting them cool down a bit, just like I mentioned in the instructions—they need to firm up. My best trick? Use a long, sharp knife, and here’s the extra step: run the knife under really hot water for about 10 seconds, wipe it dry, and then slice. That brief bit of warmth slices right through the crust and filling cleanly!

Is this recipe considered a true Tex Mex dessert?

It definitely falls into that wonderful Tex-Mex category! The name itself, sopapilla, refers to the light, puffed-up fried bread often served with honey in New Mexico and surrounding areas. When we take that concept—that flaky dough base—and layer it with sweetened cream cheese, we are definitely pulling from that delicious Mexican-inspired food heritage while adding that American cheesecake element. It’s a fantastic sweet fusion!

Estimated Nutritional Snapshot of Sopapilla Cheesecake

Listen, I’m a home cook, not a nutritionist, so take these numbers with a big grain of salt! I always say that the joy these sopapilla cheesecake bars bring to a party far outweighs the official calorie count. However, because I want you to have all the info, I pulled the estimated numbers right from the recipe data. When I’m making these for a potluck, I try not to worry too much, but it’s good to know what you’re serving!

This snapshot is based on the full recipe serving 16 bars. If you cut smaller squares, your numbers will obviously be different. Think of this as a general guideline for one square of creamy, sweet goodness.

• Serving Size: 1 bar
• Calories: 240 (It’s a treat, right?)
• Sugar: 18g (That’s the cinnamon sugar talking!)
• Fat: 14g (Mostly from the butter and cream cheese—worth it!)
• Protein: 4g
• Carbohydrates: 26g

If you are watching sodium, you’ll notice it clocks in around 180mg, which is typical since we are using canned dough. This is truly a show-stopper dessert that balances rich flavor with ease of preparation. Enjoy every bite!

Share Your Delicious Sopapilla Cheesecake Creations

I absolutely love seeing your bakes! Seriously, seeing what you all create brings me so much joy. If this sopapilla cheesecake recipe made an appearance at your dinner table, please hop down to the comments and leave me a quick star rating! I always appreciate knowing if it’s officially entered your rotation. And if you snap a picture, tag me on social media—I want to see your beautiful layers and golden tops! Happy baking, friends, and check out my main blog page for more easy favorites!

Easy Sopapilla Cheesecake Bars with Cinnamon Sugar

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Make these easy Sopapilla Cheesecake Bars for a creamy, cinnamon-sweet dessert. They feature flaky crescent roll layers, a smooth cream cheese filling, and a buttery cinnamon sugar topping. This Tex-Mex inspired treat is perfect for holidays or potlucks.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (8 ounce) package cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (8 ounce) can refrigerated crescent rolls, divided
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1 tablespoon ground cinnamon

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Instructions

1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
2. In a medium bowl, beat the softened cream cheese, 1 cup of sugar, egg, and vanilla extract until the mixture is smooth and creamy. Set aside.
3. Unroll one can of crescent roll dough and place the triangles in a single layer on the bottom of the prepared baking dish. Press the seams together to form a solid crust layer.
4. Spread the cream cheese mixture evenly over the bottom layer of dough.
5. Unroll the second can of crescent roll dough and place it over the cream cheese layer. Gently press the seams together.
6. In a small bowl, mix the remaining 3/4 cup of sugar and the cinnamon together.
7. Brush the melted butter evenly over the top layer of dough. Sprinkle the cinnamon sugar mixture over the butter.
8. Bake for 25 to 30 minutes, or until the top is golden brown and the filling is set.
9. Let the bars cool slightly before cutting into squares. You can serve them warm or at room temperature.

Notes

• For an extra churro flavor, drizzle a little honey over the bars after they come out of the oven.
• If you want a slightly thicker cheesecake layer, use a 9×9 inch pan instead, but reduce the baking time slightly.
• This dessert tastes great made ahead of time and stored covered in the refrigerator.

Nutrition

• Serving Size: 1 bar
• Calories: 240
• Sugar: 18g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 35mg