Easy Sopapilla Cheesecake is made with crescent roll dough, cream cheese, sugar, cinnamon and melted butter. A deliciously easy dessert!
EASY SOPAPILLA CHEESECAKE BARS
Around my house we can’t say Sopapilla for some reason. We end up calling them Sofa Pillows. Because we’re goobers like that. So for all intents and purposes, this is Sofa Pillow Cheesecake Bars in my house instead of Easy Sopapilla Cheesecake Bars. 😉
WHAT ARE SOPAPILLAS?
They are basically fried dough covered in cinnamon sugar. And they look like little Sofa Pillows. So this cheesecake is a take on that lovely fried dough. Except this has a cream cheese layer smushed in the middle. Did I mention there was melted butter on top? Along with cinnamon sugar? Oh yeah. Not only is this dessert so simple to make, it tastes incredible!
SOPAPILLA CHEESECAKE BARS VIDEO INCLUDED BELOW:
CREAM CHEESE CRESCENT BARS
My Grandma actually made these when she visited us a few years back except she just called her recipe Cream Cheese Crescent Bars. The only real difference was she used white sugar in the filling instead of brown. I gotta say, I kinda like it both ways. I think the white filling looks a bit prettier than the brown but the brown sugar gives it a slightly deeper flavor.
WHAT YOU’LL NEED:
refrigerated crescent rolls (or crescent roll dough sheets)
cream cheese
sugar (white or brown)
vanilla extract
for the topping:
salted butter
sugar
cinnamon
HOW TO MAKE SOPAPILLA CHEESECAKE BARS:
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together.
In a medium bowl, beat cream cheese, sugar and vanilla until blended.
Spread cream cheese mixture over bottom layer of crescent rolls.
Layer remaining crescent rolls on top. Drizzle with melted butter. Sprinkle with sugar and cinnamon.
Bake, uncovered for 30-40 minutes, until bottom layer looks golden brown. Cut into 12 squares.
And serve.
I think these are really good drizzled with honey or chocolate syrup.
Enjoy!
Originally published: February 2012
Updated and republished: May 2019
EASY SOPAPILLA CHEESECAKE BARS
Easy Sopapilla Cheesecake is made with crescent roll dough, cream cheese, sugar, cinnamon and melted butter. A deliciously easy dessert!
Print Pin RatePrep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12
Calories: 359kcal
Ingredients
- 2 (8 oz) tubes refrigerated crescent rolls (or crescent roll dough sheets)
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar (light brown or white)
- 1 tsp vanilla extract
- 4 tbsp salted butter, melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350F degrees.
- Spray a 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
- Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together.
- In a medium bowl, beat cream cheese, brown (or white) sugar and vanilla until blended.
- Spread cream cheese mixture over bottom layer of crescent rolls.
- Layer remaining crescent rolls on top.
- Drizzle with melted butter.
- Sprinkle with sugar and cinnamon.
- Bake, uncovered for 30-40 minutes, until bottom layer turns golden.
Video
Nutrition
Calories: 359kcal | Carbohydrates: 41g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 418mg | Potassium: 52mg | Sugar: 29g | Vitamin A: 510IU | Calcium: 39mg | Iron: 0.6mg
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Teri says
I love Gooseberry Patch. This looks like a wonderful cookbook. Could use some simple recipes. Thanks! 🙂 Teri
Tara Brooks says
I'm a new step mother to 3 growing boys ages 13, 12 and 10. I could use a new cookbook full of shortcuts! I feel helpless in the kitchen now.
Thank you so much for the opportunity to win!
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Linda B [email protected] says
I like chopping onions, celery and bell peppers and portioning them in baggies to put in the freezer. I love your recipes and have made several of them.
Anonymous says
Can i substitute the sugar for like splenda? I love the cheesecake bars but i have to watch my sugar intake.
The Country Cook says
You should be able to substitute Splenda in this. I don't see why not…
Anonymous says
I'm loving your recipes, but I just wanted to clear something up. A sopapilla is not what you describes. We eat sopapillas like bread with our meals. It is simply fried dough that puffs up. We also stuff them with beans, meat, cheese and smother them with red or green chili and more cheese. We do eat them after a meal sometimes with honey. Just giving you a little lesson in our food here in New Mexico.
Marie Schlabach says
I love your recipes! And I would love a cookbook,but Im way at the bottom here!You might not see me! Im Marie [email protected]
Mary Ellen says
I LOVE your blog and all the recipes you share with all of us 🙂 I really NEED all the shortcuts I can get! Between work and my commute I get home at the time most people are washing up AFTER dinner! Needless to say I'm exhausted but still hungry! I try to cook "ahead" and plan out meals but even that takes time (and weekends are so precious with little time for everything that MUST get done before Monday rolls around again too quickly it seems). Again thanks for all you do – incl these great little giveaways (keeping my fingers crossed 🙂
Anonymous says
Hi Brandi,
I have to tell you that you have gotten me hooked on gooseberry patch books! Ever since you posted about the new harvest cookbook that they put out, I've been requesting them like crazy from our inter-library loan system (the system requests books from other libraries in the state). The local librarians kept looking at the books that would come in for me and started requesting them for themselves. Then, they decided to do a fundraiser for the local library by selling gooseberry patch cookbooks! I just wanted to let you know the effect one of your posts had on our neighborhood! Lol! Keep posting your great recipes and know that there are A LOT of people out here who appreciate you and all that you do! 🙂
Jennifer
[email protected]
LinHarding says
I make these all the time, and bring them to every potluck! This recipe is a keeper in my home [email protected]
Kim Williamson says
This has got to be one of my favorite "go to" desserts! Everyone absolutely Ooooh's and Ahhh's over it every time I whip one up! I actually made one yesterday and added a can of cherry pie filling on top of the cream cheese layer. It was sooo yummy! I omitted the cinnamon for the cherry, but I have also used apple pie filling, and I leave the cinnamon for it. Both are a yummy twist to this already decadent dessert! Try 'em out if you haven't already!
lovey2 says
I so love your recipes for making dishes so easy to make, and I love a new cookbook.
Mary Jane Tyra says
I love to use Zipper storage bags to combine ingredients together. When I make apple pies or chex mix or thins like that it makes it so much easier to mix all the things together and the clean up is a breeze, I either throw it away or wash it out and use it again. When I make Chex mix I can use it 3 or 4 times in a row before the bag has to be thrown away. I love your sight I get so many new ideas for homemade food that I am always impressing my neighbors with my new dinners and desserts, until I share the recipe with them and then they see how easy it was.
Anonymous says
Anything to help save time in the kitchen is a God send to busy moms today. I love recipes that add to any shortcuts I might already have in my file. I love using pre-made pie shells to make quiche for my family or the tubes of herbs that are in the vegetable aisle now. One thing nice about Gooseberry Patch cookbooks are they use common items found on the pantry or refrigerator shelves.
Debra Albright says
I would love to win this book just because it's nice to just enjoy the simple things <3 <3
Chelsea Rae says
I would love that cookbook! There are so many of your recipes that I would love to try off of here as well! I made your sopapilla cheesecake today and blogged about it on my blog I started a couple weeks ago! I gave you credit of course 🙂
Ann Marie says
I have been making this for a few years. My kids favorite dessert. Sometimes I add a can of caramel apple pie filling on top of the cheesecake mixture. They love it that way.
Donna says
I was wondering how well you think this would freeze? I know it’s a silly question. I am the only one that likes the sopapilla. It pretty large for one person. If it freezes well it would easy to enjoy several different times just making it once.
maggie says
Everything I see looks great. Thanks for the recipe!
Sue H says
Will try this for sure! Looks yummy!