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 sopapillas, but are 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 (8-ounce) packages cream cheese, softened
- 1½ cups sugar
- 1 teaspoon vanilla
- 2 cans refrigerated crescent roll dough
- 6 tablespoons butter, melted
- 2 teaspoons cinnamon
1. Preheat oven to 350°F.
2. In the bowl of an electric mixer, combine cream cheese and 1 cup sugar until smooth. Add vanilla and mix until combined. Set aside.
3. Grease a 9- x 13-inch baking 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 cream cheese mixture over crescent roll dough in an even layer.
5. Unroll second can of dough and carefully place on top of cream cheese layer, pinching any seams together.
6. Pour melted butter over the top. Mix remaining half cup sugar with cinnamon and sprinkle evenly over butter.
7. Bake at 350°F for 30 to 35 minutes, or until golden brown. Best served warm, but also great served at room temperature. To cut into squares, cool in the refrigerator for 20 to 30 minutes before cutting. Enjoy!