Sopapilla Cheesecake Bars

Overhead view of four sopapilla bars on a table.

This is the first Mexcian dessert I've shared, though. However, I'm prettttttttty sure that this is not super authentic. I mean, sure, it's totally possible that traditional Mexican sopapillas are made from a tube of crescent roll dough, but you know? Probably not.

Course Dessert

Cuisine Mexican

Keyword classic recipes, comfort food, easy dessert recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 332kcal

Author Karly Campbell

Ingredients

16 ounces cream cheese, softened 2 blocks
1 3/4 cups sugar divided
1 teaspoon vanilla extract
2 packages refrigerated crescent dough sheets 8 ounces each
1 teaspoon ground cinnamon
1/2 cup butter, softened 1 stick

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
Drop small pieces of the cinnamon sugar mixture over the top of the dough.
Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. (Optional: drizzle honey over the bars before serving.)

Nutrition