Wednesday, March 25, 2015

Sopapilla Cheesecake Bars

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It's fun having blogging friends and celebrating momentous occasions over the blogosphere with them. Today a bunch of other bloggers and I are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with cheesecake recipes! She originally asked for 15 bloggers to participate, but we ended up with waaaayy more participants, and therefore waaaayy more than #fifteencheesecakes. (Check out the full list of cheesecakes below!)
Cheesecake alone is so easy to make, and adding something special can turn an ordinary cheesecake into something spectacular. In my case, I chose to top it with sopapilla, which is fried dough sprinkled with cinnamon and sugar. I used canned crescent rolls to save some time, but then topped it with a delicious butter, cinnamon and sugar combination to make a crispy, sweet topping. The sopapilla portion of this particular cheesecake doesn't require many extra steps (or ingredients!) and makes an extremely tasty crust for the creamy cheesecake center. Enjoy!

Printable Recipe


  • 2 (8 oz.) cans refrigerated crescent dinner rolls
  • 2 (8 oz.) packages cream cheese, softened
  • 1 1/2 cups sugar, divided
  • 1/2 cup light sour cream
  • 1 egg, lightly whisked
  • 1 tsp. vanilla
  • 1/2 cup butter, melted
  • 1 tbsp. ground cinnamon
Preheat oven to 350 degrees F.

Unroll one can of dough. Place in the bottom of a greased 9x13" baking dish. Stretch to cover bottom of dish, firmly pressing seams together to seal.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Add sour cream, egg and vanilla and beat until combined. Spread over dough in baking dish.

Unroll the second can of dough. Pinch the seams together and carefully place on top of cream cheese layer. 

Pour melted butter over top of the dough and spread so it fully covers the dough. 

Mix remaining 1/2 cup sugar with the cinnamon. Sprinkle evenly over butter.

Bake for 30 minutes or until center is set. Allow to cool and then place in the refrigerator to chill completely. 

Once chilled, cut into bars. To store, cover and refrigerate.

Source: Adapted from Pillsbury

Here's what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!

Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing Veggies
Chocolate Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures
Creme Brulee Cheesecake Bars by Tara's Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures
Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mudslide Cheesecake by Sew You Think You Can Cook
No-Bake Pumpkin Cheesecake by Angels Homestead
Samoa's cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Skinny Vanilla Bean Cheesecake by Renee's Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids


  1. I have made this recipe before and it is wonderful! Great pick!

  2. I must make these right away!

  3. I love what you did here. The crescent roll layers are genius and I bet really delicious! Totally trying this :D

  4. What fun! I think I might need this this week! Thanks for playing along.

  5. Yum! That crescent roll crust sounds amazing!

  6. Wow, this almost looks like a cream cheese danish!

  7. Perfect cheesecake for Camilla's Fiesta!!

  8. I absolutely love this cheesecake recipe. Yours looks amazing!

  9. Oh YUMM!! That recipe sounds divine!

  10. That crusty topping looks addictingly good. Beautiful cheesecake bars!

  11. Yum! It's like a cinnamon roll and a cheesecake rolled into one. I bet it tasted amazing.

  12. I have made this many times and is always a favorite! Love the cake. Thank you.


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