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Sopapilla Cheesecake Recipe

Quick and easy, these Sopapilla Cheesecake Bars are a fun dessert ready to feed a crowd! Layers of flaky dough, with a creamy, sweet cheesecake in between. All topped with a cinnamon sugar crust.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 24
Course: Dessert
Cuisine: Tex-Mex

Ingredients

  • 2 sheets puff pastry thawed
  • 3 (8 ounce blocks cream cheese full-fat, room temperature
  • 1¼ cup sugar
  • ¼ cup sour cream
  • 2 tsp vanilla extract
  • ⅕ tsp salt
  • 3 large eggs room temperature
Cinnamon Sugar
  • ⅓ cup sugar
  • 1 tablespoon ground cinnamon
  • pinch sea salt
  • 6 tablespoons unsalted butter melted

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. 
  2. Spray a 9x13 baking pan with cooking spray (or grease with butter or oil) and set aside. 
  3. Sprinkle a small amount of flour on a clean working surface and roll out both sheets of puff pastry to just over 9x13 size. Lay one sheet into the prepared baking pan, and set the other sheet aside. 
  4. Poke the pastry in the baking pan with a fork all over. 
  5. Bake the puff pastry for 15 minutes then remove from the oven and allow to cool for 5 minutes. The pastry will deflate as it cools.
  6. During baking time, prepare the cheesecake layer. In a large mixing bowl beat the cream cheese and sugar with a hand mixer or paddle attachment of a stand mixer, until smooth and creamy, about 2 minutes. 
  7. Add in the sour cream, vanilla extract and salt. Mix until fully combined. 
  8. Add in the eggs one at a time, mixing until just combined. Be careful not to over-mix once the eggs are added in.  
  9. Pour the cheesecake mixture over the top of the baked and cooled puff pastry. Spread even on the top with a silicone spatula or offset spatula. 
  10. Lay the remaining layer of puff pastry on top. 
  11. Brush the top with about 2 tablespoons of the melted butter. 
  12. Stir the cinnamon and sugar topping ingredients together in a small bowl. Sprinkle over the top of the pastry. 
  13. Drizzle the remaining melted butter on top. 
  14. Bake for 40 minutes or until top is puffed and golden. It’s possible the pastry puffed and butter has pooled in spots, don’t worry, the pastry will deflate as it cools and the butter will spread and create a nice cinnamon sugar crust on the top.
  15. Remove and allow to cool to room temperature. Store bars in the refrigerator. They slice nicely when cooled completely. Best when made the day before. 
  16. Serve with a drizzle of honey if desired. 

Nutrition Information

Serving 1bar Calories 203kcal (10%) Carbohydrates 23g (8%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 30mg (10%) Sodium 80mg (3%) Potassium 26mg (1%) Fiber 0.5g (2%) Sugar 13g (26%) Vitamin A 135IU (3%) Vitamin C 0.03mg (0%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1bar
Calories 203kcal 10%
Carbohydrates 23g 8%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.1g 5%
Cholesterol 30mg 10%
Sodium 80mg 3%
Potassium 26mg 1%
Fiber 0.5g 2%
Sugar 13g 26%
Vitamin A 135IU 3%
Vitamin C 0.03mg 0%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.