Sopapilla (Churro) Cheesecake Bars

These Sopapilla (Churro) Cheesecake Bars are easy to make and even easier to eat. Plus they hold well in the fridge, so they're great to make for a party in advance!

PEOPLE OF THE INTERNET, listen to mee! These Sopapilla (Churro) Cheesecake Bars are INSANE. Treat yo’self and go make a batch. This cinnamon sugar/churro style cheesecake bar has the perfect creamy center and golden crescent crust. They’re dangerously easy to make and even easier to eat. Plus, they hold well in the fridge, so they're great to make for a get together in advance.

My first encounter with Sopapilla (Churro) Cheesecake Bars was because of my sister, Tina. She brought a leftover batch she whipped up. I stole all of them, drizzled caramel on top and called them my own.

How to make Sopapilla (Churro) Cheesecake Bars

{printable version with measurements below}

Ingredients for Sopapilla Cheesecake Bars:

• 16 oz Pillsbury crescent rolls (each package is 8oz)
• 16 oz cream cheese (each block is 8oz)
• 2 teaspoon vanilla extract
• ¾ cup sugar
• ½ teaspoon cornstarch

Ingredients for Cinnamon Sugar Crust

• 4 tablespoon unsalted butter melted
• 2 tablespoon sugar
• 2 tablespoon brown sugar
• 1½ tablespoon cinnamon

• Preheat oven to 350°F and lightly grease a 9x13 inch baking dish with non stick cooking spray.
• Open your first package of crescent rolls and place in sheet. Work and pinch the precut seams together to form 1 crust. Place in oven for about 5 minutes to very lightly brown the bottom layer, remove and set aside.
• In a large bowl beat cream cheese and vanilla extract until soft/fluffy, from there, gradually begin to mix in sugar and cornstarch until thoroughly combined.
• Pour the cheesecake batter over top of the crescent rolls, spreading it out evenly.
• Take the remaining crescent rolls and a piece of parchment paper. Work and pinch the precut seams together to form an even crust.
• Carefully take crescent roll layer and place it on top of the cheesecake batter.
• Brush top of crescent roll coating it with melted butter.
• In a small bowl whisk sugar, brown sugar and cinnamon together then sprinkle it evenly on coated crescent layer.
• Bake for 30 minutes (or until golden brown) at 350°F
• Let cool at room temperature for 1 hour and then chill in fridge for a second hour (or overnight) before cutting.
• They taste INCREDIBLE with caramel or honey drizzled on top - Enjoy!

Looking for some other delicious recipes? Check these out!

• Mini Caramel Apple Cheesecakes with Streusel on Top
• Vanilla Bean White Chocolate Cheesecake with Fudge Brownie Crust
• Bananas Foster with Cinnamon Toast Crunch Crumble
• Salted Honey Butter Rolls
• Gordon Ramsay's Pork Chops with Peppers
• Spicy Shrimp Tacos with Cilantro Garlic & Refried Beans

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Sopapilla (Churro) Cheesecake Bars

Callie

Sopapilla (Churro) Cheesecake Bars are easy to make and even easier to eat. Plus they hold well in the fridge, so they're great to make for a party in advance!

5 from 9 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine Mexican

Servings 16 servings

Calories 273 kcal

Ingredients

  

1x2x3x

• 16 oz Pillsbury crescent rolls (each package is 8oz)
• 16 oz cream cheese (each block is 8oz)
• 2 teaspoon vanilla extract
• ¾ cup sugar
• ½ teaspoon cornstarch

Cinnamon Sugar Crust

• 4 tablespoon unsalted butter melted
• 2 tablespoon sugar
• 2 tablespoon brown sugar
• 1½ tablespoon cinnamon

Instructions

 

• Preheat oven to 350° and lightly grease a 9x13 inch baking dish with non stick cooking spray.
• Open your first package of crescent rolls and place in sheet. Work and pinch the precut seams together to form 1 crust. Place in oven for about 5 minutes to very lightly brown the bottom layer, remove and set aside.
• In a large bowl beat cream cheese and vanilla extract until soft/fluffy, from there, gradually begin to mix in sugar and cornstarch until thoroughly combined.
• Pour the cheesecake batter over top of the crescent rolls, spreading it out evenly.
• Take the remaining crescent rolls and a piece of parchment paper. Work and pinch the precut seams together to form an even crust.
• Carefully take crescent roll layer and place it on top of the cheesecake batter.
• Brush top of crescent roll coating it with melted butter.
• In a small bowl whisk sugar, brown sugar and cinnamon together then sprinkle it evenly on coated crescent layer.
• Bake for 30 minutes (or until golden brown) at 350°
• Let cool at room temperature for 1 hour and then chill in fridge for a second hour (or overnight) before cutting. - Enjoy!

Notes

These delicious Sopapilla [Churro] Cheesecake Bars taste INCREDIBLE with caramel or honey drizzled on top!

Nutrition

Serving: 1bar | Calories: 273kcal | Carbohydrates: 26g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 315mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Keyword caramel, cheesecake, dessert bars, easy dessert, easy recipes, fall recipes, sopapilla cheesecake bars

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