The Ultimate Sopapilla Cheesecake Recipe (Churro Cheesecake Bars)
Fans of this Sopapilla Cheesecake Recipe love how it delivers the perfect trifecta: a crispy cinnamon top, a smooth cream cheese center, and a soft, flaky base. I first made this for a family dinner, and the pan was empty before it even had time to cool.
It comes together fast (just 10 minutes prep!), requires no water bath, and tastes incredibly rich. If you are craving a sweet treat that feels like a mash-up between classic churros and creamy cheesecake, this bar hits the spot. It is the perfect “easy win” for busy weeknights, Cinco de Mayo parties, or potlucks.
Table of Contents
What is Sopapilla Cheesecake?
Sopapilla Cheesecake is a baked twist on the classic sopapilla, a pillowy fried dough drizzled with honey that is a staple in New Mexican cuisine.
This recipe reimagines those flavors in a simple bar form. By using crescent dough sheets, a rich vanilla cheesecake filling, and a crunchy cinnamon-sugar crust, you get that authentic fried-dough flavor without the mess of a deep fryer.
Ingredients & “Pro” Substitutions
Here is exactly what you need. I’ve included notes on why these ingredients work best.
For the Crust & Top Layer
- Pillsbury Crescent Rolls (2 cans, 8oz each): Pro Tip: Look for Crescent Dough Sheets if your store carries them. They have no perforations, meaning no seams to pinch!
- Butter (1/4 cup): Melt this right before assembly so it spreads easily over the delicate top layer.
For the Filling
- Cream Cheese (2 packages, 8oz each): Crucial—use full-fat block style. Tub or whipped cream cheese has too much water content and will result in a soggy crust. Soften to room temperature for a lump-free batter.
- Sugar (1 cup): Sweetens the tangy cheese.
- Vanilla Extract (1 tsp): Adds warmth and depth.
For the Topping
- Sugar (1/2 cup) + Cinnamon (1 tsp): This combination creates the signature “Churro” crust on top.
Thick vs. Thin: Choose Your Style
This is what sets this recipe apart. Most recipes limit you to one style, but you can customize this based on your craving:
1. Standard Bars (The Classic)
- Ratio: Use 2 blocks (16 oz total) of cream cheese.
- Result: A balanced bar where the flaky pastry and creamy filling are equal. It eats like a Danish or a pastry.
- Instructions: Follow the recipe card below exactly.
2. Deep Dish Style (The Rich Version)
- Ratio: Use 3 or 4 blocks (24–32 oz total) of cream cheese.
- Result: A decadent, fork-required dessert that feels like a slice of NY Cheesecake.
- Adjustments: Increase the sugar in the filling to 1 ½ cups. Add 10–15 minutes to the baking time to ensure the center sets.
Step-by-Step Instructions
1. Prep the Pan
Preheat your oven to 350°F (175°C). Lightly coat a 9×13 baking dish with cooking spray. Note: Glass pans work best for even browning.
2. Create the Base
Open the first can of crescent rolls. Unroll the dough into the bottom of the dish. Pinch every seam tightly so the surface becomes one smooth sheet.
Why this matters: If you leave gaps, the filling will leak through to the bottom and burn.
3. Make the Filling
In a large mixing bowl, beat the softened cream cheese, 1 cup sugar, and vanilla. Mix on medium speed until the filling is perfectly smooth and fluffy. Spread this evenly over the bottom dough layer.
4. The Top Layer Hack
Lay the second sheet of dough on a piece of parchment paper first. Press the seams together flat. Then, lift the parchment and flip the dough onto the filling. Peel the paper away.
This trick prevents the dough from stretching or tearing while you try to cover the cream cheese.
5. The Churro Crunch
Pour the melted butter evenly over the entire top layer of dough. In a small bowl, mix the remaining sugar and cinnamon, then sprinkle it heavily over the butter.
6. Bake & Cool
Bake for 25–30 minutes until the top is puffed and golden brown.
- Cooling is key: Let it cool on the counter, then refrigerate for at least 2 hours before slicing. This ensures clean cuts.
5 Secrets to Preventing a Soggy Bottom
- Center Rack is Key: Bake on the middle rack. Too low, and the bottom creates steam; too high, and the top burns.
- Keep Extra Liquid Out: Do not add milk, sour cream, or heavy cream to the filling.
- Start Hot: Don’t put the pan in until the oven is fully preheated. A “cold start” creates condensation.
- Butter Distribution: Spread the butter; don’t let it pool in the center.
- Patience: Slicing while warm releases steam into the crust, making it damp. Let it set!
Delicious Variations
- Fruit Stuffed: Spread a thin layer of strawberry jam or apple pie filling over the cream cheese before adding the top crust.
- Mexican Chocolate: Add 2 tablespoons of cocoa powder and a pinch of cayenne to the filling.
- Puff Pastry Swap: Want it flakier? Use thawed Puff Pastry sheets instead of crescent rolls. Note: It will puff up much taller!
Serving & Storage Tips
- To Serve: Authentic sopapillas are served with honey. Drizzle high-quality honey (or Hot Honey for a kick!) over the bars right before serving. Fresh berries also cut the richness beautifully.
- To Store: Keep in an airtight container in the fridge for 4–5 days.
- To Freeze: Wrap individual bars tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Conclusion
This Sopapilla Cheesecake Recipe stands out because it brings together a crisp cinnamon top, a smooth cream cheese center, and a soft golden base with very little effort. It works for weeknights, parties, and family gatherings, and the flavor reminds many people of warm churro treats. The steps are simple, the ingredients are easy to find, and the result always feels comforting.
If you try it, leave a comment and a star rating so others can see how it turned out for you. Share your version on Pinterest or Facebook to help more people discover it. Tell us which style you enjoyed most. Did you keep it classic or try one of the fun twists?
The Ultimate Sopapilla Cheesecake (Churro Cheesecake Bars)
Ingredients
Crust and Top Layer
- 2 cans (8 oz each) Pillsbury crescent rolls Crescent dough sheets work even better.
- 1/4 cup butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- 1/2 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13 baking dish with cooking spray.
- Press the first can of crescent dough into the bottom of the dish, sealing the seams to create a smooth base.
- In a mixing bowl, beat the softened cream cheese, 1 cup sugar, and vanilla until smooth. Spread evenly over the dough.
- Lay the second sheet of crescent dough onto parchment, seal the seams, then flip it over the filling. Adjust to cover fully.
- Pour the melted butter over the top layer of dough.
- Mix the remaining 1/2 cup sugar with cinnamon, then sprinkle evenly over the buttered dough.
- Bake for 25–30 minutes, until golden and bubbling at the edges. Allow to cool, then chill for a firm texture. Slice and serve.
Notes
Frequently Asked Questions
Does Sopapilla Cheesecake need to be refrigerated
Yes. The filling contains cream cheese, so it must be kept cold once it has cooled. It can stay at room temperature for up to two hours, then it should go in the fridge. Stored properly, it stays fresh for four to five days.
Should Sopapilla Cheesecake be served warm or cold
Both options work, and each gives a different texture. Warm slices feel soft and gooey, and you will need a fork. Cold slices hold their shape and cut cleanly. For the best mix of flavor and structure, chill it first to set the layers, then warm it for fifteen seconds if you want a softer bite.
Can you freeze Sopapilla Cheesecake
Yes. Cut the bars first, then wrap each piece tightly in plastic and place the wrapped slices in a freezer bag. This protects the texture and keeps the bars fresh for about three months.
Can I use puff pastry instead of crescent rolls
Yes. Puff pastry creates a taller and flakier crust. The filling stays creamy, but the bite feels lighter and crisper. Baking times may shift slightly because puff pastry rises more, so watch the color of the edges to avoid overbaking.
How do I prevent the bottom crust from getting soggy
Do not underbake, and keep the oven on the middle rack for even heat. Use full-fat cream cheese because it has less water. These small steps help the crust stay firm and golden.
What is the difference between Sopapilla Cheesecake and Churro Cheesecake
They are nearly the same. Both use a cinnamon sugar crust and a creamy center. Churro Cheesecake sometimes adds cinnamon to the filling itself, while Sopapilla Cheesecake usually keeps the filling plain vanilla for a cleaner contrast.
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