The Ultimate Sopapilla Cheesecake (Churro Cheesecake Bars)
This Sopapilla Cheesecake brings a crispy cinnamon top, a smooth cream cheese center, and a soft, flaky pastry base together in one irresistible bar. It bakes quickly, uses simple ingredients, and delivers a churro-inspired flavor that always satisfies. Perfect for parties, potlucks, or an easy dessert that tastes extra special.
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 9x13 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
For a fruit variation, add a thin layer of strawberry or apple pie filling over the cream cheese mixture. For a richer version, increase the cream cheese to 24–32 ounces and the filling sugar to 1 1/2 cups, adding 10–15 minutes of bake time.