You know the first bite you take of a deliciously, gooey, slice of cheesecake? It’s like a party for your taste buds. There’s just nothing that compares…well, almost nothing. Imagine that sensation, paired with the fluffy goodness of a sopapilla. We’re talking about sopapilla cheesecake! With a Mexican twist, True Beach Lovers! Our easy sopapilla cheesecake recipe almost too simple for its own good, and not to mention, SO tasty!
Sopapilla Cheesecake Bars
Gooey cheescake comes together with delicious, cinnamony sopapilla to create these fabulous bars!
Cheesecake Mixture
- 16 oz Packaged cream cheese (Softened)
- 1 cup White sugar
- 1 tsp Mexican vanilla extract
- 3/4 cup Brown sugar
Sopapilla Crust
- 16 oz Canned refrigerated crescent rolls ((2 Cans))
- 1/2 cup White sugar
- 2 tsp Cinnamon
Sopapilla topping
- 1/2 cup White sugar
- 1/2 cup Butter (At room temp)
- 2 tsp Cinnamon
Preheat oven to 350 and spray a 9x9in cake pan and spray with a generous amount of cooking spray. You could also use foil for easier cleanup.
Using an electric mixer, beat cream cheese, sugar and vanilla extract in a large mixing bowl, until there are no clumps. Set aside.
Unroll the cans of crescent roll dough and roll out or stretch to the size of your cake pan.
Place one layer of crescent roll dough into a a 9x9 pan.
Cover the bottom layer of crescent dough with cream cheese mix.
Top with second layer of crescent roll dough.
Top the second layer of crescent roll dough with butter and cinnamon sugar mixture.
Bake for approximately 30 minutes. Make sure the crust is golden brown before removing.
Let cool completely in the pan before cutting into squares. Serve & enjoy!
From start to finish, these little guys take roughly two hours, counting cooling time, which is usually about an hour. Practically no time at all.
There’s a horrible misconception that cheesecake is hard to make. Boy, is whoever said that, wrong! Cheesecake doesn’t have to be hard and these easy sopapilla cheesecake bars prove it.
