Sopapilla Cheesecake Bars

5 from 1 vote

Combine two classic desserts, sopapillas and cheesecake, into one and make the best sopapilla cheesecake bars! This easy recipe only needs 20 minutes of prep time!

Prep Time20

Cook Time40

Chilling time4

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 432kcal

Author: Heather Perine

Equipment

Ingredients

For cinnamon sugar topping

½ cup (100 g) granulated sugar
2 Tablespoons cinnamon

For cheesecake bars

2 puff pastry sheets *see note
24 ounces (3 packages) cream cheese, at room temperature
1 cup (200 g) granulated sugar
½ cup (60 ml) heavy cream
1 tablespoon vanilla extract
3 large eggs room temperature

Instructions

Make cinnamon sugar topping

In a small bowl, whisk together the sugar and cinnamon, set aside.

Make cheesecake filling

Preheat the oven to 325°F (163°C) and position a rack in the center of the oven. Spray a 9x13 baking pan with cooking spray.
Sprinkle half of the cinnamon sugar mixture into the bottom of the pan.
Unfold one puff pastry sheet, roll to fil the 9x13 pan, and place on top of the cinnamon sugar in the bottom of a 9x13 baking pan. You may need to trim one long edge to fit into the pan.
In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat the cream cheese and sugar together one medium speed until smooth.
Add in the heavy cream and vanilla extract and beat on low speed until combined, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, and beat until fully incorporated.
Pour batter on top of crescent roll dough. Unfold a second puff pastry, and roll to fit into the pan, and place on top of cheesecake bars. Sprinkle with remaining cinnamon sugar topping.
Bake in the preheated 325°F (163°C) oven, for 40 to 45 minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Cut into bars.

Notes

Make In Advance: It is best to consume churro cheesecake the same day you made it. These churro bars have baked puff pastry at the bottom and the top. As it stays in the fridge, the crispy and flaky crust will absorb the moisture from the cream cheese layer making it less flaky.
Storage: If you have leftovers, you can store churro cheesecake in the fridge for 2 to 3 days. Transfer them to an airtight container or wrap them with plastic wrap before placing the fridge. However, don't expect the crust to be flaky and crispy.
Freezing: Yes you can freeze, but will lose most of the crispiness when thawed. Wrap each bar in plastic wrap or tinfoil well. Thaw overnight in the fridge before serving.
Puff pastry substitute: Use crescent roll dough instead of puff pastry. Be sure to press the seams together if using crescent roll dough.

Nutrition