Sopapilla Cheesecake Bars

Recipe from Maria Kitsopoulos

Adapted by Ligaya Mishan

Updated Oct. 12, 2023

Sopapilla Cheesecake Bars
Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
Total Time
2 hours 30 minutes
Prep Time
30 minutes
Cook Time
1 hour plus 1 hour cooling and chilling
Rating
4(462)
Comments
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In this simple cheesecake, the luscious filling is held together between two layers of flaky pastry, generously dusted with cinnamon sugar. The recipe is a Southwestern tradition, taking inspiration from sopapillas, pieces of dough dropped in hot oil until they puff into little pillows with origins that go back to Latin America and regions of the United States that were once part of Mexico. Maria Kitsopoulos, a cellist with The New York Philharmonic, created her recipe for the cheesecake with extra cinnamon (and less sugar) based on a version by the blogger Deborah Harroun.   —Ligaya Mishan

Featured in: Cheesecake Fit for a Maestro

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Ingredients

Yield:About 100 1-inch pieces
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Heat the oven to 350 degrees.

  2. 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.

  3. 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.

  4. Step 4

    Carefully unroll the second sheet of dough over the cream cheese mixture. Pinch the perforations together to seal.

  5. 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.

  6. 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.

  7. 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.

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Ratings

4 out of 5
462 user ratings
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Comments

Amanda E

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.

Beth W.

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?

Math geek

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

AMM

Mom always spread a beaten egg white spread across the top before baking, along with the sprinkle of cinnamon sugar and a handful of chopped nuts. This adds crunch to the final product and improves its texture exponentially.

Mary

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.

Marti_dc

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).

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Credits

Adapted by Ligaya Mishan

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