Name: Mexican Sopapilla Cheesecake Bars Recipe
Prep time: 15 min
Cook time: PT-489526H4M12S
Total time: PT-489526H4M12S
Cuisine: Mexican
Ingredients: 2 cans (8 oz each) refrigerated crescent roll dough; 2 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 1 tablespoon ground cinnamon; Honey, for drizzling (optional)

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Introduction

Mexican Sopapilla Cheesecake Bars are a delightful fusion of creamy cheesecake and crispy, cinnamon-sugar-coated pastry. These bars offer a perfect balance of sweet and buttery flavors, making them an irresistible treat for any occasion.

The image shows a close-up of a square slice of tiramisu. It has three visible layers: the bottom layer is a soft, light brown soaked cake or biscuit base, the middle layer is thick, creamy, and pale yellow, and the top layer is a light, fluffy cream dusted generously with fine cocoa powder, giving it a dark brown speckled look. The edges are slightly uneven and soft, and the dessert sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup unsalted butter, melted
¼ cup sugar (for topping)
1 tablespoon ground cinnamon
Honey, for drizzling (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan, making sure to seal the seams.
Step 3: In a bowl, beat the softened cream cheese, 1 cup of granulated sugar, and vanilla extract together until smooth and creamy. Spread this mixture evenly over the dough layer.
Step 4: Unroll the second can of crescent dough and carefully place it over the cream cheese filling. Press the edges lightly to seal.
Step 5: Combine the ¼ cup sugar and cinnamon in a small bowl. Brush the melted butter over the top dough layer, then sprinkle the cinnamon sugar mixture evenly across the surface.
Step 6: Bake the bars in the preheated oven for 30–35 minutes, until the top is golden brown and bubbling around the edges.
Step 7: Allow the bars to cool slightly before slicing. For an extra touch of sweetness, drizzle with honey just before serving if desired.

Tips & Variations

For a richer flavor, try adding a teaspoon of lemon or lime zest to the cream cheese filling.
Swap the crescent roll dough for puff pastry for a flakier texture.
Use a hand mixer to ensure the cream cheese mixture is perfectly smooth and lump-free.
Drizzle with warm caramel instead of honey for a decadent twist.

Storage

Store any leftover bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to restore the crispness of the pastry before serving.

How to Serve

The image shows a single square piece of tiramisu on a white marbled surface. It has three visible layers: the bottom layer is a light brown, soft cake soaked in coffee syrup; the middle layer is a thick, creamy white mascarpone cheese filling; the top layer is a slightly wrinkled, light beige cream dusted with a fine layer of dark brown cocoa powder. The edges are soft, and the surface has small uneven peaks with cocoa powder settled in the dips. In the background, there is a blurred white plate with more pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Mexican Sopapilla Cheesecake Bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use flavored cream cheese for this recipe?

While plain cream cheese provides the best balance, you can experiment with flavored varieties like strawberry or honey to add a unique twist, but be mindful of the extra sweetness and flavor changes.