Sopapilla Cheesecake Bars
Updated Oct. 12, 2023
- Total Time
- 2 hours 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour plus 1 hour cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2(8-ounce) cans crescent roll dough (such as Pillsbury)
- 2(8-ounce) packages cream cheese, at room temperature
- 1¼cups/250 grams granulated sugar
- 1teaspoon vanilla extract
- ½cup/113 grams unsalted butter, melted
- 3tablespoons ground cinnamon
Nutritional analysis per serving (100 servings)
46 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees.
- Step 2
Unroll 1 sheet of dough (from 1 can) to cover the bottom of an ungreased 13-by-9-inch glass baking dish. Press the perforations together to seal.
- Step 3
Using an electric mixer, beat the cream cheese and ¾ cup/150 grams sugar in a bowl on medium speed until smooth, about 2 minutes. Beat in the vanilla. Spread the cream cheese mixture over the dough in an even layer.
- Step 4
Carefully unroll the second sheet of dough over the cream cheese mixture. Pinch the perforations together to seal.
- Step 5
Pour the melted butter evenly over the top, making sure no surface area is left untouched. In a small bowl, mix the remaining ½ cup/100 grams sugar with the cinnamon, then dust over the melted butter.
- Step 6
Bake until the edges are set, 35 to 40 minutes. When gently shaken, the cheesecake should wobble only slightly at the center. Let cool for 30 minutes, then refrigerate for another 30 minutes or overnight. It’s important to chill the cheesecake or it will be too soft to cut.
- Step 7
Run a knife under hot tap water and dry. Slice the cheesecake into 1-by-1-inch pieces (or another size if you’d like), running the knife under hot tap water and drying between cuts. Refrigerate in an airtight container for up to 3 days until it’s time to serve.
Private Notes
Comments
This is a classic Texas dessert for potlucks, bunco/game nights, etc. It is not fancy, so while puff pastry may seem like a noble idea...just don't. For some reason the Pillsbury crescent dough just works, giving it more of that intended sopapilla texture (and I don't use canned dough otherwise!). A little citrus zest - orange is especially good - added to the cream cheese filling is a great addition, though.
I've made almost this exact recipe for years and have never needed an egg. Once the filling is spread out over the dough and then baked, I think it somehow all sort of melds just right and, once refrigerated, doesn't seem to be mushy. I've never needed to go to the trouble of doing the knife in water thing. I just use a good, sharp knife and wipe with a towel in between cuts.
Would love to make this but live somewhere where there is no pre-made crescent roll dough to purchase. Any suggestions for a substitute? Thank you
Brought these to a party and they were really popular, but I found them a bit too sweet and I was bummed that the dough was no longer crisp after resting in the refrigerator. Super easy to assemble though. Also I would grease the pan, I had to work really hard to get them out.
I added the orange zest (2 clementines worth) and also ... wanted more of a cheesecake presence, so I added 4 ounces more cream cheese and 1/4 additional sugar. Tasted great. Super Bowl fare and leftovers were very welcome at the office. Also recipe would seem to lend itself to cutting in half for smaller group (although my preference would be full-on CHEESECAKE).
This was a big hit! I added an egg and two tablespoons of sour cream to the filling and added about 10 minutes to the baking time. It was really good!