Sopapilla Cheesecake Bars – The crunchy topping, flaky crust, and creamy cheesecake center with a tropical twist. Such a great creation for a dessert! A great idea to make use of store-bought crescent rolls into making a simple yet elegant dessert – perfect for all occasions.
Tropical Twist to this Treat… So I had these Sopapilla Cheesecake Bars from a friend’s baby shower and it was amazing! I love the clever use of crescent rolls for the crust instead of the usual crushed biscuit base. And to make it more awesome, I added a tropical vibe to it…
Pineapple Chunks! Yes! It enhances the flavor and added more texture to the crunchy yet creamy delight. What more can I say besides perfection? All the taste from top to bottom is just wonderfully executed.
You’ll taste the perfect blend of sweetness and tanginess of the cheesecake. Plus the distinct cinnamon flavor dusted on top of the buttery crescent dough. Just everything you need at the end of a workday. (Or is that just me? 😏)
What Does Sopapilla Mean?
Derived from a Spanish word “sopaipa” a sweetened fried dough or “xopaipa” which translated as “bread soaked in oil”.
It is a very light, puffy, and flaky deep-fried pastry dough with a hollow center. Usually shaped like a small square or triangle pastry, drizzled or dipped with honey or dusted with powdered sugar.
Is Sopapilla a Mexican Dessert?
Yes. Sopapillas are a popular dessert in Mexico and South America that originated in New Mexico over 200 years ago.
They are usually rolled in cinnamon sugar and drizzled with honey. The latest trend is adding fresh and easy toppings like chocolate syrup, whipped cream, fruits, and even ice cream.
This Sopapilla Cheesecake Recipe is guaranteed fuss-free and very easy to make. Thanks to premade Crescent Rolls. No more dough kneading and resting required.
The other ingredients needed are:
- Cream Cheese – the base of any cheesecake recipe which makes it smooth and creamy.
- Granulated Sugar – adding enough sweetness to balance the sourness and tanginess of cream cheese and pineapple chunks.
- Egg – adds richness, creates structure, and makes the cheesecake stable.
- Almond or Vanilla Extract – gives a flavor boost to any sweet dessert.
- Pineapple Chunks – to add tropical flavors and texture to the cheesecake layer.
- Lime Zest – adds a special citrusy kick to cheesecake.
- Butter – provides buttery goodness to match the cinnamon sugar glaze toppings.
- Cinnamon Powder – has a sweet and woody flavor, interestingly can make any dessert flavorful and scrumptious.
- Homemade Crescent Rolls – Here’s how to make crescent rolls from scratch.
- Store-bought Pastry Dough – You can make sopapilla bars with store-bought puff pastry dough since it also yields a puffy and flaky base and topping.
- Homemade Croissant Dough – Another great alternative is Homemade croissant dough because it has an incredibly flaky texture. Although it will take longer to make with all that folding and resting.
To make this Crescent Roll Cheesecake Bars more scrumptious and delicious, you may add fresh fruits toppings like:
- Peach – the natural sweetness balances the tanginess of the cheesecake for a well-rounded flavor.
- Mango – has a tropical twist like pineapples.
- Blueberries – one of the most popular cheesecake toppings often used in new york cheesecakes.
- Raspberry – the ripe ones are sweeter and more intense in flavor.
- Strawberry – my favorite topping in any dessert. It has a perfect balance of fruity, sweet, and sour flavors.
Note: you may also add a thin layer of apple pie or peach cobbler fillings for a more flavorful dessert.
You may want to try something new besides the classic honey and cinnamon toppings. I suggest:
- Whipped Cream – it’s sweet, creamy, and has a silky texture like frosting.
- Chocolate Fudge Syrup – who doesn’t love chocolate fudge? If only I can pour it in every dessert… more chocolatey goodness for me! Yum!
- Caramel Sauce – the perfect combination of sweet and salty flavors complements almost any dessert.
- Ice Cream – 2 desserts in 1! Why not? Perfect combination indeed! Agree?
What to Pair with Sopapilla Bars?
Sweet desserts are always best paired with less sweet beverages like:
- Blended Thai Iced Coffee
- Ginger Tea
- Chai Tea Latte
More Easy Desserts
How to Make Sopapilla Cheesecake Bars?
Make the Cheesecake Layer
- Combine and mix – Preheat oven to 350 degrees F. Place cream cheese, sugar, almond, or vanilla extract, and mix using a mixer or by hand until all the flavors have come together and the mixture is smooth. About 2-3 minutes. (Photo 1)
- Add egg – add the egg and mix until fully incorporated. (Photo 2)
- Add the pineapples and grated lime – and then add the pineapple and grated lime. Gently fold them into the cheesecake mixture until fully combined. (Photos 3-6)
Prepare to Layer
- Lay the rolls on the baking pan – Spray the 9 x 13 baking dish with cooking spray. Gently unroll 1 can of crescent rolls, and lay flat at the bottom of the baking pan. You might have to stretch out the rolls to fully cover the bottom of the pan. Close any holes by pinching the seams. (Photo 7)
- Spread the cheesecake mixture – Now gently spread out all the cheesecake mixture over the top of the crescent roll. (Photos 8-9)
- Cover the cheesecake layer – Unroll the other can of crescent rolls and gently, place on top of the cream cheese mixture. Repeat the same process as with the bottom dough by stretching and closing seams. Next, pour your melted butter on top of the sopapillas. (Photo 10)
Finish with Cinnamon and Sugar Toppings
- Sprinkle cinnamon and sugar toppings – In a bowl mix the remaining sugar and tablespoon of cinnamon and sprinkle that evenly on top of the butter. (Photos 11-13)
- Bake – Bake for about 30 minutes until the top is golden brown and the mixture is set. Let cool for about 20 minutes or more. To facilitate cutting of the bars place in the fridge to cold down before cutting into desired pieces. (Photo 14)
Sopapilla Cheesecake Bars
- 2 (8 oz) packages of cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon (4.9 ml) almond extract or vanilla extract
- 1 large egg room temperature
- 1-1 1/2 cup (210 to 315 g) pineapple chunks drained
- 1 tablespoon lime zest grated
- 2 cans crescent rolls
- 3 or more tablespoons (4.7 g or more) butter melted
- 1/4 cup (50 g) granulated sugar or coconut sugar
- 1/2 tablespoon (1.32 g) cinnamon powder
- Preheat oven to 350 degrees F.
- Place cream cheese, sugar, almond or vanilla extract, and mix using a mixer or by hand until all the flavors have come together and the mixture is smooth. About 2-3 minutes.
- Add the egg and mix until fully incorporated.
- And then add the pineapple and grated lime. Gently fold them into the cheesecake mixture until fully combined.
- Spray the 9 x 13 baking dish with cooking spray. Gently unroll 1 can of crescent rolls, and lay flat at the bottom of the baking pan. You might have to stretch out the rolls to fully cover the bottom of the pan. Close any holes by pinching the seams.
- Now gently spread out all the cheesecake mixture over the top of the crescent roll.
- Unroll the other can of crescent rolls and gently, place on top of the cream cheese mixture. Repeat the same process as with the bottom dough by stretching and closing seams.
- Next, pour your melted butter on top of the sopapillas.
- In a bowl mix the remaining sugar and tablespoon of cinnamon powder and sprinkle that evenly on top of the butter.
- Bake for about 30 minutes until the top is golden brown and the mixture is set.
- Let cool for about 20 minutes or more.
- To facilitate cutting of the bars place in the fridge to cold down before cutting into desired pieces.
Tips & Notes:
- Add a tablespoon of cornstarch for every cup of cream cheese for a firmer and denser crescent cheesecake bar.
- Use a 13x9 baking pan. A bigger or smaller pan might need a different cooking time.
- I suggest using full-fat cream cheese for richer and creamier best sopapilla cheesecake.
- Make sure to pinch all the seams together when using the regular crescent roll so they won’t separate while baking.
- Storing: Put the leftovers in an airtight container or wrap them properly with a cling wrap. They can be stored in the fridge for about 2-3 days or freeze them for up to 2 months. However, the topping won’t be as crispy anymore.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
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