Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.  At first you will think yum…this tastes just like a churro and then comes the cheesecake!

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

The most popular dessert you will ever make and the easiest!  What more can you ask for then that?  Serve this Mexican Cheesecake at your next Fiesta!

What I love the most about this recipe is you don’t have to make a crust.  Are you ready for it?  You use store bought crescent rolls!  I KNOW!  Awesome huh?  So first, spread a can of crescent rolls on the bottom and a pan.

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

Add the cheesecake filling.

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

Another can of crescent rolls.

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

And then the magic begins….CRUNCHY SINFUL TOPPING!

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

Just look at that crispy topping filled with butter, sugar and cinnamon!

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

Sopaipilla Cheesecake Squares

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Sopaipilla Cheesecake Squares

Ingredients

  • 2 - 8 ounce packages of cream cheese, at room temperature
  • 2 - cans of refrigerated crescent dinner rolls
  • 1-3/4 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly spray a 9 x 13 -in. baking dish with non stick cooking spray and set aside.
  3. Blend the cream cheese, 1 cup sugar and the vanilla until well combined and fluffy.
  4. Unroll one the crescent roll can into the prepared baking dish.
  5. The rolls are almost the same size. Using your fingers press the seams together and spread the rolls to the edge of the baking dish.
  6. Spread the cream cheese over the first layer of crescent rolls.
  7. Unroll the last can of crescent rolls the same as the first, laying on top of the cream cheese mixture.
  8. In a microwave safe bowl melt the butter.
  9. Stir the remaining 3/4 cup sugar and the cinnamon into the melted butter.
  10. Pour over the top.
  11. Bake for 30 - 35 minutes or until the crescent rolls have puffed and turned golden brown.
  12. Let cool completely before cutting.
  13. Store leftovers in refrigerator.
http://www.ladybehindthecurtain.com/sopaipilla-cheesecake-squares/

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

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Comments

Sopaipilla Cheesecake Squares — 19 Comments

  1. I just got so excited when I saw this posted on Facebook. I LOVE sopaipilla! I got even more excited when I saw how easy it is to make. This will definitely be going on my menu over the next couple of days!

  2. I would love to make this recipe, however i have never seen cans of refrigerated crescent dinner rolls. They are not available in Australia. What could i use as a substitute?? Do you have a recipe for dinner roll dough???

  3. I made this for the first time a few months ago, then last month made a NY Style Cheesecake w a Nilla Wafer crust. I am wanting to try the Sopapilla one with a Nilla Wafer crust too, but trying to figure out how to manipulate the top crust 🙂 Thanks for sharing, it looks delicious!

  4. I’ve made these bars a few times now and WOW!! Everyone goes crazy for them and thinks I’m some master baker. THANKS!!

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