Sopaipilla Cheesecake Squares
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!
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.
Add the cheesecake filling.
Another can of crescent rolls.
And then the magic begins….CRUNCHY SINFUL TOPPING!
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. At first you will think yum…this tastes just like a churro and then comes the cheesecake!
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
- Preheat oven to 350 degrees.
- Lightly spray a 9 x 13 -in. baking dish with non stick cooking spray and set aside.
- Blend the cream cheese, 1 cup sugar and the vanilla until well combined and fluffy.
- Unroll one the crescent roll can into the prepared baking dish.
- 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.
- Spread the cream cheese over the first layer of crescent rolls.
- Unroll the last can of crescent rolls the same as the first, laying on top of the cream cheese mixture.
- In a microwave safe bowl melt the butter.
- Stir the remaining 3/4 cup sugar and the cinnamon into the melted butter.
- Pour over the top.
- Bake for 30 - 35 minutes or until the crescent rolls have puffed and turned golden brown.
- Let cool completely before cutting.
- Store leftovers in refrigerator.
MORE CHEESECAKE BAR RECIPES
BLUEBERRY CHEESECAKE BARS 2. ORANGE CREAMSICLE CHEESECAKE BARS 3. PEANUT BUTTER CHEESECAKE BROWNIES
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!
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???
Hi Halimah,
If you have frozen puff pastry available using 2 sheets might work. 🙂
Wow. Like really – WOW!! Those look amazing! I’m hosting an Iron Chef Mom link party and this week our secret ingredient is cream cheese. I’d love it if you came and linked up this recipe! http://growingupgabel.com/iron-chef-mom-cream-cheese-battle/
yummy!!! Thanks for linking up to Tasteful Tuesdays at Nap-Time Creations. I have a new button that I would LOVE for you to put somewhere on your blog if you get a chance… oh and I am hosting a week of giveaways in honor of my blog birthday. A new one up every day. http://www.nap-timecreations.com/2013/02/blog-birthday-week-custom-fabric-abc.html
Two of my favorite treats, wrapped into one? I am so making this! I have a party going on called Saturday Spotlight, and I’d love for you to drop by and share this or any of your other great ideas or recipes!
http://angelshomestead.com/saturday-spotlight-3/
WOW! These look so delicious! And easy, too! Thanks for the great recipe idea! Have a wonderful day!
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!
These are so easy! I’ve been looking for a fun treat to make for Valentine’s Day, it just might be these!
YUMMY!!!
These are so fun! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker . I hope to see you again there tomorrow night!
Delicious!!! This will be featured at the new Tasteful Tuesday party opening tonight at 8:30. Thanks for linking and can’t wait to see what you bring this week. I would love to see you display my featured button in the post, you can find it on my sidebar!
http://www.nap-timecreations.com/2013/02/winners-and-tasteful-tuesday-party.html
I’ve made these bars a few times now and WOW!! Everyone goes crazy for them and thinks I’m some master baker. THANKS!!
Does leftovers have to be refrigerated?
Hi Deana,
Yes, I would store the leftovers in the refrigerator. 🙂
i THINK THEY LOOK DELICIOUS AND AM GOING TO MAKE IT FOR tHANKSGIVING
Hi Peggy,
They are! Your family will love them. Happy Thanksgiving! 🙂
Made this for the office today. Big hit!
That’s awesome Cindy. It’s one of my favorites!
I add a can of cherry pie filling on top of cream cheese layer for something fifferent
It is delicious
Great idea Sue!
Shame on you for that e-mail, LOLOL, now Ican stop downloading your recipes. Love them, thank you so much
Hahaha…..I’m glad you’re enjoying them Betty! ♥
Can’t these be frozen?
Hi Morgan, I don’t think so. I think freezing the pastry dough once it’s baked would make it soggy.