How to Make Chocolate Churro Sopapilla Cheesecake Bars
Oh. My. Gawd. You guys, I’ve gone to dessert heaven. I made a batch of these Chocolate Churro Sopapilla Cheesecake Bars & we were literally sneaking bites for breakfast, lunch, dinner & late night treats. They went fast & that’s why you need the recipe!
What Are Sopapilla Cheesecake Bars?
Sopapilla cheesecake is a dessert that combines the flavors and textures of two popular desserts: sopapillas and cheesecake.
Sopapillas are a type of fried pastry that are often served as a dessert in Mexican and Southwestern cuisine. They are typically made from dough that is rolled out and cut into squares, then fried until golden and puffy. Sopapillas are usually sprinkled with cinnamon and sugar and served with honey.
In sopapilla cheesecake, the sopapillas are used as a crust with a creamy cheesecake filling. The cheesecake filling is typically made from cream cheese, sugar, eggs, and vanilla extract, and it is poured over the sopapilla crust.
There are a ton of recipes for easy Sopapilla cheesecake bars – using crescent roll dough as hack for making the crust & also using it as a topping. Normally, topped with butter, cinnamon & sugar for a flakey topping. Which tastes a lot like a churro!
So I decided to share my spin on the classic recipe & make Chocolate Churro Sopapilla Cheesecake Bars. Adding chocolate to both the cheesecake filling and the cinnamon sugar topping!
Ingredients
- 2 cans refrigerated crescent roll dough
- 2 (8-ounce) packages cream cheese, softened
- 1 1/2 cup granulated sugar
- 1/4 cup + 1 tablespoon cocoa powder
- 1 cup butter, melted
- 1 tablespoon ground cinnamon
Directions
- Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper or cooking spray.
- Roll out one can of crescent roll dough and press it into the bottom of the baking dish, pressing the seams together to seal them.
- In a large bowl, beat together the cream cheese, 1 cup of the sugar, and 1/4 cup of cocoa powder until smooth and creamy.
- Spread the cream cheese mixture over the crescent roll dough.
- Roll out the second can of crescent roll dough and place it on top of the cream cheese mixture, pressing the seams together to seal them.
- In a separate bowl, combine the remaining sugar, ground cinnamon & cocoa powder.
- Pour the melted butter over the top layer of crescent roll dough, and then sprinkle the cinnamon-sugar-chocolate mixture over the butter.
- Bake the bars for 30-35 minutes, or until the top is golden brown and the cheesecake filling is set.
- Remove the bars from the oven and let them cool for at least 15 minutes before serving.
- Cut the bars into squares and serve. Store any leftovers in the refrigerator!
Chocolate Churro Sopapilla Cheesecake Bars
Ingredients
- 2 CANS REFRIGERATED CRESCENT ROLL DOUGH
- 2 8-OUNCE PACKAGES CREAM CHEESE, SOFTENED
- 1 1/2 CUP GRANULATED SUGAR
- 1/4 CUP COCOA POWDER
- 1 TBS COCOA POWDER
- 1 CUP BUTTER MELTED
- 1 TBS GROUND CINNAMON
Instructions
- PREHEAT YOUR OVEN TO 350°F. LINE A 9×13-INCH BAKING DISH WITH PARCHMENT PAPER OR COOKING SPRAY.
- ROLL OUT ONE CAN OF CRESCENT ROLL DOUGH AND PRESS IT INTO THE BOTTOM OF THE BAKING DISH, PRESSING THE SEAMS TOGETHER TO SEAL THEM.
- IN A LARGE BOWL, BEAT TOGETHER THE CREAM CHEESE, 1 CUP OF THE SUGAR, AND 1/4 CUP OF COCOA POWDER UNTIL SMOOTH AND CREAMY.
- SPREAD THE CREAM CHEESE MIXTURE OVER THE CRESCENT ROLL DOUGH.
- ROLL OUT THE SECOND CAN OF CRESCENT ROLL DOUGH AND PLACE IT ON TOP OF THE CREAM CHEESE MIXTURE, PRESSING THE SEAMS TOGETHER TO SEAL THEM.
- IN A SEPARATE BOWL, COMBINE THE REMAINING SUGAR, GROUND CINNAMON & COCOA POWDER.
- POUR THE MELTED BUTTER OVER THE TOP LAYER OF CRESCENT ROLL DOUGH, AND THEN SPRINKLE THE CINNAMON-SUGAR-CHOCOLATE MIXTURE OVER THE BUTTER.
- BAKE THE BARS FOR 30-35 MINUTES, OR UNTIL THE TOP IS GOLDEN BROWN AND THE CHEESECAKE FILLING IS SET.
- REMOVE THE BARS FROM THE OVEN AND LET THEM COOL FOR AT LEAST 15 MINUTES BEFORE SERVING.
- CUT THE BARS INTO SQUARES AND SERVE. STORE ANY LEFTOVERS IN THE REFRIGERATOR!
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