Sopapilla Cheesecake

Sopapilla Cheesecake Bars Recipe

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Sopapilla cheesecake is about to become your new favorite dessert! It is easy to make and packed with flavor. Recently, I have seen people referring to these are Churro Cheesecake Bars. Regardless of what you want to call them, they are freaking delicious.
You do not make true sopapillas for this dessert but instead, cheat with crescent rolls. True sopapillas are made from a deep-fried dough that was introduced to Mexico and South America by the Spanish during the Columbian exchange.

Sopapilla Cheesecake Recipe

13×9 pan sprayed with Pam
350 degree oven

4 cans of crescent rolls
2-8 oz. blocks of cream cheese softened
2 c. sugar-divided
2 tsp. vanilla
1 stick of butter
1 can of pie filling (optional)
cinnamon-to sprinkle on top or 1 tsp. to mix with topping


Lay 2 cans of rolls on the bottom of the pan. Smoosh them together to make a crust.

Mix cream cheese, vanilla, and 1 c. of sugar and cream together.

Spread on top of rolls.

Top with pie filling (optional).

Add the last 2 cans of rolls on top.

Melt butter with sugar and cinnamon and pour over top.

Bake for 35 minutes.

If you’ve been looking for a yummy Tex-Mex dessert there’s almost no reason to look further than Sopapilla cheesecake! I get more compliments on this dessert than on stuff I try way harder on.

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