Buttery layers of flaky puff pastry, creamy cheesecake filling, and a cinnamon-sugar topping make these sopapilla cheesecake bars an irresistible fusion of texture and flavor. They’re ideal for holidays, potlucks, or whenever you need a dessert that feels both comforting and impressive. With every bite, you get a contrast of crisp pastry, velvety filling, and a whisper of warm spice that lingers just long enough to tempt another square.
Ingredient Breakdown
Cream cheese is the foundation of the filling, delivering richness and tang that balances the sweetness beautifully. Sour cream, though a smaller player, enhances the smoothness of the texture and sharpens the flavor profile, while vanilla extract adds a subtle, aromatic warmth that rounds out the filling. Together, they create a cheesecake layer that’s both lush and light.
The puff pastry serves as both the base and the top crust, offering buttery flakiness and structural integrity. As it bakes, it transforms into golden, airy layers that cradle the soft filling, giving each bar that signature contrast in textures.
Sugar and cinnamon are the crowning touch. The sugar sweetens, while the cinnamon provides that nostalgic bakery-shop aroma and a delicate spice that plays perfectly against the cream cheese.
Salted butter ties everything together. It moistens the pastry top and helps the cinnamon-sugar adhere while also adding that satisfying golden sheen and deep richness.
A single egg may seem minor, but it’s vital—it binds the filling, lending stability without compromising its creaminess. It ensures the bars slice neatly and hold their shape once chilled.
Step-by-Step Preparation Guide
Start by preparing your 9×13-inch baking dish. A light coating of cooking spray keeps the pastry from sticking and allows for easy slicing later. Gently lay the first puff pastry sheet into the bottom of the dish, pressing into the corners and sides. Prick it thoroughly with a fork to prevent over-puffing, then bake for 15 minutes until lightly golden and partially set.
While the crust bakes, create the cheesecake layer. Beat the softened cream cheese and sugar until smooth and creamy—about 2 minutes should do. Add the sour cream, vanilla, and egg, then mix briefly until just incorporated. Overmixing can affect the texture, so it’s best to stop once the batter looks silky and uniform.
Once the bottom crust has cooled slightly, pour in the cheesecake filling and spread it evenly with an offset spatula. Gently place the second sheet of puff pastry on top, tucking or lightly crimping the edges to seal.
Next, brush half of the melted salted butter across the top. In a small bowl, mix the remaining sugar with cinnamon, then sprinkle generously over the buttered surface. Drizzle the remaining butter over the cinnamon sugar, letting it pool and seep into the crevices for added flavor and shine.
Return the dish to the oven and bake for 20 to 25 minutes. The top crust should puff and turn golden brown. If steam builds up, don’t worry—it will settle as it cools. You can also pierce the crust gently with a paring knife to release steam more quickly.
Once out of the oven, allow the bars to cool at room temperature for about 20 minutes. Then, refrigerate for at least a few hours, ideally overnight, to let the filling firm up completely. Chilling ensures clean, sharp slices and allows the flavors to develop fully.
Recipe Tips & Frequently Asked Questions
Let puff pastry thaw completely for easy handling:
Cold pastry can crack, while thawed sheets roll and press smoothly into the pan without breaking.
Don’t skip pricking the bottom crust to prevent bubbling:
Forking the pastry helps steam escape, keeping the base flat for an even cheesecake layer.
Use room temperature ingredients for a smoother cheesecake mixture:
Cream cheese and eggs at room temp blend more easily and prevent lumps in the batter.
Clean your knife between slices for bakery-worthy bar edges:
Wipe your knife clean between cuts to keep the layers neat and defined.
Make ahead for best texture—overnight chill is ideal:
Chilling firms the bars, improves flavor, and allows the top pastry to set with just the right crispness.
Can I use crescent dough instead of puff pastry?
Yes, crescent dough creates a softer, more cake-like crust with a slightly different texture but still works well.
How long do the bars last in the refrigerator?
Stored in an airtight container, they remain fresh for up to 4 days.
Can these bars be frozen?
Yes, freeze individual bars wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Is it possible to make this recipe without eggs?
You can substitute the egg with 3 tablespoons of plain Greek yogurt or a commercial egg replacer, though texture may vary slightly.
What to Serve With This Recipe
Sopapilla cheesecake bars pair wonderfully with warm, spiced drinks like cinnamon lattes or chai tea, which echo the dessert’s cozy flavors. For something cooler, try serving with iced coffee or a cold brew with a splash of vanilla syrup.
Fresh berries or a citrus fruit salad offer a refreshing counterpoint to the richness of the bars. Their natural acidity cuts through the creamy filling and lifts the overall flavor.
To amplify the decadence, serve with a drizzle of honey, caramel, or dulce de leche. The sticky sweetness and glistening finish add an extra layer of indulgence, perfect for dessert platters or holiday spreads.
Frequently Asked Questions
Can I use crescent dough instead of puff pastry?
Yes, though the texture will be softer and more cake-like rather than flaky.
How long do the bars last in the refrigerator?
Up to 4 days in an airtight container.
Can these bars be frozen?
Yes, freeze individually and thaw before serving.
Is it possible to make this recipe without eggs?
Substitute with plain Greek yogurt or an egg alternative.
Creative Variations
Try swirling fruit preserves like raspberry, strawberry, or apricot into the cheesecake filling before layering the top pastry. It adds both color and a burst of flavor in every bite.
Enhance the cinnamon sugar topping with a pinch of nutmeg, orange zest, or even cardamom for a unique, aromatic twist.
For extra texture and crunch, sprinkle chopped pecans or walnuts on top after the final butter drizzle. They toast as the bars bake, adding depth and a rustic finish.
Sopapilla cheesecake bars combine flaky pastry, rich filling, and warm spice for a dessert that’s as easy to make as it is to love. Whether you’re serving a crowd or saving a few squares for later, this treat never disappoints. With minimal effort and maximum flavor, it’s a recipe that earns its place in your permanent dessert rotation.
Ingredients
2 (8-ounce) bricks of cream cheese, softened to room temperature
1 ¼ cups granulated sugar, divided
¼ cup sour cream, room temperature
2 teaspoons vanilla extract
1 egg, room temperature
1 tablespoon ground cinnamon
4 tablespoons salted butter, melted
1 box or 2 sheets of puff pastry (10″ x 15″), thawed
Instructions
Position your oven rack in the center and preheat the oven to 400ºF (200ºC). Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Unfold the first sheet of puff pastry and place it flat in the prepared dish. Don’t trim the edges, as the dough tends to shrink slightly during baking. Press the pastry gently into the corners and up the sides, making sure it fits snugly. Prick the bottom of the pastry several times with a fork to prevent it from puffing up too much in the oven. Bake the crust for 15 minutes, or until lightly golden.
While the crust is baking, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese with 1 cup of the granulated sugar until smooth and creamy, about 2 minutes. Add in the egg, sour cream, and vanilla extract, and blend just until incorporated—this should only take about 5 to 10 seconds to avoid overmixing. The mixture should be silky and uniform.
Remove the baked crust from the oven. If it has puffed slightly, allow it to rest for 5 minutes to settle. Spoon the cheesecake filling over the warm crust and spread it evenly using an offset spatula. Carefully lay the second sheet of puff pastry over the filling. Tuck in or gently crimp the edges to encase the cheesecake mixture.
In a small bowl, stir together the remaining ¼ cup sugar with the ground cinnamon. Using a pastry brush, apply half of the melted butter over the top layer of puff pastry. Generously sprinkle the cinnamon-sugar mixture over the entire surface, then drizzle the remaining melted butter across the top for a glistening, buttery finish. Don’t worry about being precise—the rustic finish adds charm.
Return the dish to the oven and bake for 20 to 25 minutes, or until the top layer of puff pastry is fully baked and golden. If the crust puffs up during baking, allow it to cool naturally so the steam escapes. You can also poke a small hole with a paring knife to release excess steam.
Let the bars cool at room temperature for at least 20 minutes. Then refrigerate the dish for several hours—or preferably overnight—until fully set. This ensures clean, sharp slices. When ready to serve, cut the bars using a clean, sharp knife, wiping the blade between each cut for crisp edges.
Sopapilla Cheesecake Bars Recipe
Ingredients
- 2 8-ounce bricks of cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar divided
- ¼ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1 egg room temperature
- 1 tablespoon ground cinnamon
- 4 tablespoons salted butter melted
- 1 box or 2 sheets of puff pastry 10″ x 15″, thawed
Instructions
- Position your oven rack in the center and preheat the oven to 400ºF (200ºC). Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Unfold the first sheet of puff pastry and place it flat in the prepared dish. Don’t trim the edges, as the dough tends to shrink slightly during baking. Press the pastry gently into the corners and up the sides, making sure it fits snugly. Prick the bottom of the pastry several times with a fork to prevent it from puffing up too much in the oven. Bake the crust for 15 minutes, or until lightly golden.
- While the crust is baking, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese with 1 cup of the granulated sugar until smooth and creamy, about 2 minutes. Add in the egg, sour cream, and vanilla extract, and blend just until incorporated—this should only take about 5 to 10 seconds to avoid overmixing. The mixture should be silky and uniform.
- Remove the baked crust from the oven. If it has puffed slightly, allow it to rest for 5 minutes to settle. Spoon the cheesecake filling over the warm crust and spread it evenly using an offset spatula. Carefully lay the second sheet of puff pastry over the filling. Tuck in or gently crimp the edges to encase the cheesecake mixture.
- In a small bowl, stir together the remaining ¼ cup sugar with the ground cinnamon. Using a pastry brush, apply half of the melted butter over the top layer of puff pastry. Generously sprinkle the cinnamon-sugar mixture over the entire surface, then drizzle the remaining melted butter across the top for a glistening, buttery finish. Don’t worry about being precise—the rustic finish adds charm.
- Return the dish to the oven and bake for 20 to 25 minutes, or until the top layer of puff pastry is fully baked and golden. If the crust puffs up during baking, allow it to cool naturally so the steam escapes. You can also poke a small hole with a paring knife to release excess steam.
- Let the bars cool at room temperature for at least 20 minutes. Then refrigerate the dish for several hours—or preferably overnight—until fully set. This ensures clean, sharp slices. When ready to serve, cut the bars using a clean, sharp knife, wiping the blade between each cut for crisp edges.
