Sopapilla Cheesecake Bars

5 (8 ratings)

Sopapilla Cheesecake Bars

Eating one of these Sopapilla Cheesecake Bars, (aka Churro Cheesecake Bars) is like biting into a sweet, cinnamon-coated churro, only to find a creamy pocket of cheesecake inside.

Prep Time15

Cook Time40

Total Time55

Course: Cinco de Mayo, Dessert

Cuisine: Mexico, Tex-Mex

Servings:

Author: Yvette Marquez

Equipment

Electric stand mixer or hand mixer
9×13-inch baking dish

Ingredients

2 (8-ounce) packages crescent rolls
24 ounces cream cheese softened
1 1/4 cups cane sugar divided
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg
1/4 cup unsalted butter melted
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 F degrees.
Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
In a stand mixer or hand-held mixer, beat the cream cheese until soft. Beat in 1 cup cane sugar and cornstarch.
Add in the vanilla extract and egg.
Spread the mixture over top of dough.
On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about ½-inch longer and wider.
Carefully place the sheet of crescent roll dough on top of the cheesecake layer. Feel free to trim off excess dough for a clean border.
Spread the melted butter over the dough.
In a small bowl combine together the remaining ¼ cup sugar and ground cinnamon.
Sprinkle over top of the dough.
Bake for 35 to 40 minutes, or until golden brown.
Remove from the oven and cool to room temperature. Chill in the fridge for three hours, or overnight before serving.

Notes

Drizzle with honey for an authentic Mexican cheesecake bars touch.

Top with dulce de leche for an extra indulgent twist.

Add fresh fruit like sliced strawberries or roasted berries.

Make it extra crunchy by adding a sprinkle of chopped nuts.
Refrigerate: Store sliced bars in an airtight container for up to 4 days.
Freeze: Place bars on a baking sheet lined with parchment paper. Once frozen, transfer to an airtight container, separating layers with parchment. To thaw, place in the fridge overnight.

Nutrition