Can I use regular crescent rolls instead of crescent sheets?

Absolutely! Regular crescent rolls work perfectly fine—just be sure to press the perforations together well so you have a solid sheet of dough for both the bottom and top layers.

Why did my cheesecake filling come out runny?

This usually happens if the cheesecake wasn't baked long enough or if it wasn't cooled properly before cutting. Make sure your oven is calibrated correctly, and allow for proper cooling time, especially if you're planning to serve it chilled.

Can I make this without the cinnamon-sugar topping?

You can, but you'd be missing out on what makes this a "sopapilla" cheesecake! The cinnamon-sugar creates that distinctive flavor and wonderful textural contrast to the creamy filling. If you're concerned about sweetness, you might reduce the sugar slightly instead.

Is there a way to make this dessert ahead for a party?

This is actually one of the best make-ahead desserts! Prepare it the day before, refrigerate overnight, and it'll be perfectly set and ready to serve at your gathering. The flavors actually meld beautifully with time in the refrigerator.

Sopapilla Cheesecake Recipe

Description

Sopapilla Cheesecake bars are a delicious fusion dessert combining the creamy richness of classic cheesecake with the buttery, flaky layers of crescent rolls, topped with a sweet cinnamon-sugar topping and optional honey drizzle. Perfect for gatherings, this easy baked treat delivers maximum flavor with minimal effort.

Ingredients

Units Scale

Cheesecake Layer

- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract

Crescent Roll Base

- 2 (8 ounce) cans refrigerated crescent roll sheets

Topping

1/2 cup butter, melted
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup honey, for drizzling (optional)

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Instructions

Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray to prevent sticking.
Layer the Crescent Roll Base: Unroll one sheet of crescent dough and press it evenly into the bottom of your prepared dish, making sure it covers the entire surface. Set aside.
Mix Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add the egg and vanilla extract, continuing to beat until fully combined.
Spread Filling: Evenly spread the cream cheese filling over the crescent roll base in the baking dish, ensuring the layer is smooth and even.
Add Top Crescent Layer: Unroll the second sheet of crescent dough and gently lay it over the cheesecake layer, pressing it lightly to cover.
Make Cinnamon-Sugar Topping: In a medium bowl, combine the melted butter, ½ cup granulated sugar, and ground cinnamon. Pour the mixture evenly over the top layer of crescent dough, spreading as needed to cover fully.
Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the crescent dough is puffed and golden brown.
Cool: Remove the dish from the oven and let it cool completely in the pan, for at least 30 minutes. This allows the cheesecake to set for clean slicing.
Serve: Slice into squares and serve warm, optionally drizzling with honey for extra sweetness. Alternatively, for a chilled treat, cover and refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.
For long-term storage, freeze for up to 3 months and thaw overnight in the fridge or on the counter for 20-30 minutes.
To reheat, microwave in 20-second intervals until just warmed through.
Honey drizzle is optional but enhances sweetness; add just before serving.

Nutrition

Serving Size: 1 bar
Calories: 212 kcal
Sugar: 31g
Sodium: 85mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 1g
Cholesterol: 40mg