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.
OK, no question is stupid, right? If the cream cheese filling is covered by a layer of crescent roll dough, how can you tell if it is wobbling in the center to indicate "doneness"? Or does the crescent roll layer on top wobble, too?
8" x 8" = 64 sq in 9" x 13" = 117 sq in 117 sq in/2 = 58.5 sq in For a PERFECT conversion, you'd need a pan that was 58.5 sq in, or 7 5/8" x 7 5/8" However, I've always used an 8" x 8" pan when halving recipes for 9" x 13" pans and have never had a problem. One important thing: you may have to reduce the cooking time slightly as there is less mass to heat and cook
We do not have crescent roll dough in Australia. Would flaky pastry sheets work? As I remember the crescent rolls were bread-ier, less like pastry.
I've made this for almost 30 years. I got the recipe from a friend, she used brown sugar on top and not so much cinnamon. Always a big hit at pot luck parties!
Use 3 packages of cream cheese instead of 2. Same amount of sugar. More creamy filling, less sweet.