Sopapilla Cheesecake Bars are simple and delicious dessert, made with cream cheese and sour cream filling, in between two layers of puff pastry sheets and sprinkled with cinnamon sugar.
I love desserts with cream cheese, so I was aiming to try this recipe for a long time, but always got a new idea for some kind of recipe, so this was on a waiting list until last weekend.
Last Saturday I was planning to bake Christmas cookies, but my baby girl had a really bad day, so my plans have gone south, but I still wanted to make some dessert so that was a perfect chance to try this Sopapilla Cheesecake Bars. And I am so glad I finally bake it because it is soooo good!!
Since the original recipe calls for crescent rolls dough, and we don’t have that in Croatia, I was planning to use croissant dough, but that was just my luck, it was sold out in all 3 grocery stores. But then I found a recipe for Most addicting sopaipilla cheesecake bars from Litte Spice Jar were Marzia used puff pastry sheets.
This was a huge hit in the house and around… cuz I called my neighbors for a cup of tea/coffee and served them these bars and they were delighted with the recipe.
Happy baking 🙂
Sopapilla Cheesecake Bars
- 2 puff pastry sheets
- 450 grams cream cheese (16 oz) room temperature
- 200 grams granulated sugar (1 cup)
- 50 grams sour cream (1/4 cup) room temperature
- 2 teaspoons vanilla extract
- 1 egg room temperature
- 60 grams sugar (1/4 cup) + 1 tablespoon ground cinnamon
- 60 grams butter (1/4 cup)
- Preheat the oven to 180ºC (375ºF)B.
- Butter 33x23 cm (13×9 inch) baking pan. Lay the first puff pastry sheet into the baking dish.
- Do not trim the extra dough as the puff pastry will shrink in the oven. Using a fork to poke holes all over the puff pastry dough.
- Bake for 15 minutes.
- Beat the cream cheese and 200 grams of sugar for 2 minutes.
- Add the egg, sour cream, and vanilla and mix until combined, around 20 seconds.
- Remove the crust from the oven.
- If it has puffed up, let it sit for 5 minutes and it will deflate.
- Spread the prepared cheesecake mix onto crust.
- Top with the second puff pastry sheet and gently tuck in or crimp the sides.
- Combine 60 grams of sugar and 1 tbsp cinnamon in a bowl.
- Brush half the melted butter onto the puff pastry and sprinkle with cinnamon sugar.
- Drizzle the remaining butter over the top. You don’t have to be too precise.
- Bake for 20-25 minutes or until the top puff pastry sheet is baked.
- Let cool for 20 minutes as room temperature.
- Then cool completely in the refrigerator for several hours before serving.