Sopapilla Cheesecake Bars
Updated Oct. 12, 2023
Recipe Overview
A beloved Texas classic, these Sopapilla Cheesecake Bars blend the flaky, airy texture of sopapillas with the creamy richness of cheesecake. Ideal for potlucks, game nights, or casual gatherings, they’re simple to prepare yet impressively flavorful.
Time Breakdown
Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour (plus 1 hour cooling/chilling)
Ingredients
2 (8-ounce) cans crescent roll dough (e.g., Pillsbury, self-sealing)
2 (8-ounce) packages cream cheese, softened to room temperature (16 oz total)
1¼ cups (250 grams) granulated sugar
1 teaspoon vanilla extract
½ cup (113 grams) unsalted butter, melted and cooled slightly
3 tablespoons ground cinnamon
Optional add-ins: 1 teaspoon orange or lemon zest (to cream cheese filling), 1 beaten egg white + chopped nuts (e.g., pecans, walnuts) for topping
Preparation Instructions
Step 1: Preheat Oven & Prepare Baking Dish
Preheat oven to 350°F (175°C). Lightly grease a 13×9-inch glass baking dish (or skip greasing to avoid sticking; note: ungreased pans may require gentle release after baking, but greasing helps removal if preferred).
Step 2: Layer Base Dough
Unroll 1 sheet of crescent dough (from 1 can) onto the bottom of the prepared dish. Press the dough into the corners and along the edges, sealing any perforations to form a continuous, even base layer.
Step 3: Cream Cheese Filling
In a large mixing bowl, beat cream cheese on medium speed with an electric mixer until smooth (1–2 minutes). Add ¾ cup sugar and vanilla; continue beating until fully incorporated (another 1–2 minutes). Spread the creamy filling evenly over the base dough layer.
Step 4: Top Dough Layer
Unroll the second crescent dough sheet over the filling, aligning edges with the dish. Press the dough firmly along the top perimeter and between layers to seal all seams, ensuring the filling is enclosed. Any visible perforations should be pressed together to prevent leakage.
Step 5: Butter & Cinnamon Sugar Glaze
Pour melted butter over the top dough layer in a slow, steady stream, covering all surface areas. In a small bowl, combine remaining ½ cup sugar with cinnamon; sprinkle generously over the buttered dough. For added texture, lightly spread a beaten egg white over the cinnamon-sugar mixture (per traditional Texas preparation) before baking.
Step 6: Bake & Cool
Bake on the middle oven rack for 35–40 minutes. The edges should be golden and set, while the center wobbles slightly (focus on the underlying cheesecake structure, as the top dough layer may wobble; a gentle shake of the pan confirms minimal movement). Remove from oven and cool on a wire rack for 30 minutes. Refrigerate for 30 minutes to 1 hour (or overnight) to chill thoroughly—chilling is critical for structural integrity and clean slicing.
Step 7: Slice & Store
For clean cuts, run a sharp knife under hot tap water, dry thoroughly, then slice into 1×1-inch (2.5×2.5 cm) pieces. Reheat the knife between cuts. Store in an airtight container in the refrigerator for up to 3 days.
Pro Tips & Variations
Dough Choice: Pillsbury crescent roll dough is essential for the authentic sopapilla texture—puff pastry or homemade dough alters the final result.
Pan Adjustments: For 8×8-inch pans, halve the recipe and reduce baking time to 25–30 minutes (less mass = faster cooking).
Filling Richness: Swap 2 cream cheese packages for 3 (16 oz → 24 oz) to reduce sweetness and enhance creaminess.
Citrus Zest: Add 1 tsp orange or lemon zest to the cream cheese filling for brightness and complexity.
Crunchy Topping: Brush egg white + cinnamon-sugar before baking, then sprinkle chopped nuts for a crunchy texture.
Sweetness Control: Reduce sugar by ¼ cup if the recipe feels overly sweet; use monk fruit sweetener for lower glycemic impact (adjust texture slightly).
Final Note: This classic Texas dessert balances simplicity with flavor. For best results, chill overnight to allow flavors to meld and the dough to retain subtle crispness. Enjoy!
