Cheesecake Sopapilla is one of our family’s favorite desserts! It has a thick cream cheese layer – thicker than most other recipes that you’ll find. So good. We serve these delicious cinnamon sugar cheesecake bars drizzled with a little honey.
Cheesecake Sopapilla has a Mexican flair that is full of flavor.
We’re going bold on this one with the crunchy sugar and cinnamon topping.
And have you seen that cream cheese layer?
Three packages of cream cheese will take this dessert to the extreme.
Your family will love it!
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Three Packages of Cream Cheese
The thing that sets our Cheesecake Sopapilla apart from all the rest is the fact that we’re using three full packages of cream cheese.
Most similar recipes use only two packages of cream cheese.
But we’re upping the anty with three packages of cream cheese in the filling.
Be sure to allow the cream cheese to soften before you mix up the filling.
If you have time, allow the cream cheese to sit out on the countertop for about an hour.
If you’re in rush, you can place the unwrapped cream cheese in a microwave-safe bowl and microwave it on the low/defrost setting for about 30 seconds.
This will soften the cream cheese enough to allow it to mix easily without melting it.
Using an electric mixer, beat the cream cheese until it is smooth, about 1 minute.
Next, add in the sugar and vanilla extract.
Continue beating for about 1 minute until the filling is smooth and creamy.
Key to Success #2 – Two Crescent Roll Layers
We’re adding two flaky layers of crescent roll dough in our cream cheese bars.
If you can find them, I highly recommend the Pillsbury Crescent Roll Dough Sheets.
The Crescent Roll Sheets are essentially the same as regular crescent rolls, but the dough is not pre-cut into rolls.
It makes it things a bit easier just because you don’t have to try to press the cuts back together to make a full sheet.
For the bottom crescent layer, you can just lay the dough into the bottom of the greased 9×13-inch baking dish and press the seams together.
Do not press the dough up the sides of the dish. Just press it into the bottom of the dish.
For the top crescent layer, I lay out the dough on a piece of waxed paper before I put it on top of the cream cheese layer.
On the waxed paper, press the seams together and shape it into the right sized rectangle to match your casserole dish.
You can lift up the waxed paper to make sure your crescent dough is the right size.
When you’re ready, flip the waxed paper and dough over to cover the cream cheese filling.
The crescent dough should completely cover the cream cheese.
Key to Success #3 – One Teaspoon of Cinnamon
The top layer of crescent dough gets a crunch coating of cinnamon and sugar.
To get this yummy mixture to stick, we’re first drizzling melted butter all over the crescent dough layer.
It’s okay if the butter pools on top of the crescent dough in places.
The proper ratio is one teaspoon of cinnamon to a half cup of sugar.
Mix the cinnamon and sugar in a plastic zip-top bag or a small bowl.
Next, sprinkle the cinnamon-sugar mixture over the melted butter.
Try to distribute the cinnamon mixture evenly, but don’t fret if it’s thicker in some places.
You won’t even be able to tell once the Cheesecake Sopapilla is baked.
Save this Cheesecake Sopapilla Recipe to your favorite Cream Cheese Dessert board or your Mexican Desserts board.
- 3 pkgs (8 oz) cream cheese, softened
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 2 cans (8 oz) crescent roll dough
- 1/2 cup melted butter
- 1/2 cup sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In a medium bowl, beat together cream cheese, sugar, and vanilla extract until smooth.
- Unroll one can of crescent roll dough and press into a greased 9X13 pan, pressing together the seams.
- Spread cream cheese mixture into the pan.
- Unroll 2nd can of crescent roll dough and form into a 9X13 rectangle (on waxed paper) then lay on top of cream cheese mixture in pan.
- Drizzle melted butter over the top of the cheesecake. Stir the remaining 1/2 cup of sugar with the cinnamon then sprinkle over the cheesecake.
- Bake in the preheated oven until crescent rolls have puffed and turned golden brown, about 45 minutes. Cool then cut into squares.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 128mgCarbohydrates: 34gFiber: 0gSugar: 25gProtein: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.