Churro Cheesecake (Sopapilla Cheesecake Bars in a 9×13 Pan)

This churro cheesecake is the easy 9×13 dessert you’ve probably seen at potlucks and bake sales: a sweet vanilla cream cheese filling baked between two layers of crescent dough, with a crackly top of melted butter, cinnamon and sugar. It tastes like a churro dipped in cheesecake, and it takes about 15 minutes of hands-on work and six ingredients.

Below you’ll find the ingredients and why each one matters, the step-by-step method, the story behind its other name (sopapilla cheesecake), a from-scratch dough option, tips for clean slices and a crisp bottom crust, variations, a troubleshooting table, and how to store, freeze and make it ahead. The printable recipe card for 24 bars is at the bottom.

Why You’ll Love This Churro Cheesecake

Most cheesecakes ask for a springform pan, a water bath and a long, nervous bake. This churro cheesecake recipe skips all of that. Here’s why it has stayed a favorite:

• Six ingredients. Crescent dough, cream cheese, sugar, vanilla, butter and cinnamon. No eggs, no flour, no crust to press.
• About 15 minutes of work. You unroll, spread, unroll again, pour and sprinkle.
• Feeds a crowd. One 9×13 pan cuts into 24 neat bars, or 12 larger squares.
• Two textures in every bite. Flaky, buttery pastry on the outside and a cool, creamy middle.
• Made ahead by design. Churro cheesecake slices best after a long chill, so they’re ideal to bake the day before a party.

The flavor sits somewhere between a cinnamon roll, a churro and a classic New York cheesecake, but the method is far more forgiving than any of the three.

Why It’s Also Called Sopapilla Cheesecake

You’ll see this same pan sold under two names, and both point to the cinnamon-sugar top rather than to the way it’s made.

• Sopapilla cheesecake is the older name. A sopapilla is a fried pastry found in Latin American and New Mexican cooking, often a puffy pillow served with honey or dusted with cinnamon sugar. The bars borrow that cinnamon-sugar taste; they aren’t fried.
• Churro cheesecake is the newer name, because the crisp, sugary top reminds people of a churro, the ridged fried dough rolled in cinnamon sugar.
• Cheesecake bars or cinnamon cheesecake bars are the plain descriptions you’ll find on some menus and cookbooks.

Same pan, same method, same result. If you grew up calling it sopapilla cheesecake, this churro cheesecake recipe is the one you remember.

Ingredients and Why Each One Matters

These amounts fill one 9×13-inch (23×33 cm) pan and make 24 churro cheesecake bars. Weights are included because cream cheese packages and sugar measurements vary.

For the dough layers

• Refrigerated crescent dough, 2 cans (8 oz / 226 g each). Seamless crescent dough sheets are the easiest; regular crescent rolls work too if you pinch the perforations closed. Keep them cold until the moment you unroll them.

For the cream cheese filling

• Full-fat brick cream cheese, 16 oz (two 8-oz blocks, 452 g), softened at room temperature for about 1 hour. Tub-style spreadable cream cheese is too soft and makes a runny layer.
• Granulated sugar, 1 cup (200 g). It sweetens the filling and helps it set into a smooth, sliceable layer.
• Pure vanilla extract, 2 teaspoons (10 ml). Vanilla is the main flavor of the filling, so use the real thing if you can.

For the cinnamon-sugar topping

• Unsalted butter, ½ cup (1 stick, 113 g), melted. Salted butter works; skip any extra salt.
• Granulated sugar, ½ cup (100 g).
• Ground cinnamon, 1½ teaspoons. Add up to 2 teaspoons if you like a stronger churro flavor.

Optional for serving: honey for drizzling, caramel or dulce de leche, or a dusting of extra cinnamon sugar. See the variations section for amounts.

Equipment You Need

Nothing special here, and you probably own all of it:

• 9×13-inch baking pan, preferably light-colored metal. Metal browns the bottom layer better than glass or ceramic.
• Nonstick spray or butter for greasing the pan, plus parchment paper if you want to lift the bars out in one slab.
• Hand mixer or stand mixer. A sturdy spatula works if the cream cheese is very soft.
• Offset spatula or the back of a spoon to spread the filling.
• Small bowl and whisk for the topping.
• Long, sharp knife and a tall glass of hot water for clean slicing.

Leave a 2-inch (5 cm) overhang of parchment on the two long sides. Once the bars are chilled, those handles let you lift the whole slab onto a cutting board, which makes slicing much easier than cutting inside the pan.

How to Make Churro Cheesecake Bars, Step by Step

Plan on about 15 minutes of prep, 30 to 35 minutes in the oven, 1 hour of cooling and at least 3 hours in the fridge.

Prepare the pan and bottom layer

1. Heat the oven to 350°F (175°C) with a rack in the lower third. Grease the 9×13 pan and line it with parchment, leaving an overhang.
2. Unroll the first can of crescent dough into the bottom of the pan. Stretch it gently to the edges and pinch any seams or perforations closed so the filling can’t leak through.
3. Optional prebake: for the crispest bottom, bake this layer alone for 8 to 10 minutes, until puffed and pale golden, then let it cool for 5 minutes. Press it flat with a spatula if it puffs up.

Mix and spread the filling

4. Beat the cream cheese on medium-low speed for about 1 minute until completely smooth, scraping the bowl.
5. Add the 1 cup sugar and vanilla and beat 1 to 2 minutes more, just until creamy and lump-free. No need to whip in air.
6. Spread the filling evenly over the bottom dough, right to the edges. Drop it in spoonfuls first, then smooth it out so you don’t tear the dough.

Top, bake and cool

7. Unroll the second can of dough on a sheet of parchment, stretch it to roughly 9×13 inches, then flip it over the filling and peel away the paper. Pinch the seams closed.
8. Pour the melted butter evenly over the top dough. Mix the ½ cup sugar with the cinnamon and sprinkle it over the butter in an even layer.
9. Bake 30 to 35 minutes, until the top is deep golden, puffed and crackly at the edges, and the center no longer looks wet.
10. Cool on a rack for 1 hour, then cover and refrigerate for at least 3 hours, or overnight, before slicing.

The cheesecake bars will look puffy when they come out of the oven and settle as they cool. That’s normal, and it gives you the dense, creamy layer you’re after.

How to Avoid a Soggy Bottom Crust

The most common complaint about churro cheesecake is a pale, doughy bottom layer. The filling sits on top of it the whole bake, so it needs a little help. These steps keep the base flaky:

• Use a metal pan. Glass and ceramic heat slowly, so the top browns long before the bottom cooks.
• Bake in the lower third of the oven. The bottom of the pan sits closer to the heat source.
• Prebake the bottom layer for 8 to 10 minutes, as described in step 3. This is the single biggest fix.
• Seal every seam. Gaps let the filling soak down into the pan and steam the dough from below.
• Use brick cream cheese and soften it, don’t melt it. Microwaved, loose cream cheese releases moisture into the dough.
• Bake until the top is truly deep golden. If the top is only light tan, the bottom is almost always underbaked.

A slightly soft bottom layer is part of the charm, but it should still hold its shape when you lift a bar. If yours tears, add 5 minutes to the bake next time.

Getting Clean, Neat Slices

Warm churro cheesecake collapses when cut. Cold cheesecake bars slice like fudge. Follow this order:

1. Chill fully, at least 3 hours. Overnight is even better; the filling firms up and the flavors settle.
2. Lift the slab out using the parchment handles and set it on a cutting board.
3. Use a long, sharp knife dipped in hot water and wiped dry between every cut.
4. Press straight down instead of sawing, which drags the topping into the filling.
5. Cut a 4 by 6 grid for 24 bars of about 2¼ by 3 inches (5.5 x 7.5 cm), or a 3 by 4 grid for 12 generous squares.

For a party platter, slice the bars cold, then let them sit at room temperature for 15 to 20 minutes before serving so the filling softens and the flavor opens up.

From-Scratch Dough or Puff Pastry Instead of Crescent Dough

Canned crescent dough is the classic for sopapilla cheesecake, but it isn’t the only way. Both options below use the same filling, topping and 9×13 pan.

Quick homemade dough: whisk 2½ cups (315 g) all-purpose flour, 2 tablespoons sugar and ½ teaspoon salt. Cut in 1 cup (226 g) cold, cubed butter until pea-sized, then stir in ¾ cup (180 g) cold sour cream until the dough comes together. Divide in two, flatten into rectangles, wrap and chill for 1 hour before rolling.

Don’t taste raw dough or flour; the FDA explains why in its guide to handling flour safely.

How It Differs From a Classic or Mini Cheesecake

Churro cheesecake shares cream cheese with traditional cheesecake, but almost everything else is different. If you’re deciding which to make, here’s the quick comparison with our mini cheesecake recipe:

Without eggs, the filling here doesn’t puff, crack or need a water bath. It sets mainly through chilling, which is why the long rest in the fridge matters so much.

Variations to Try

The base churro cheesecake recipe takes extra flavors well. Add toppings after the bars are chilled and sliced unless noted.

• Honey drizzle: warm ¼ cup (85 g) honey for 10 seconds and drizzle it over the cold bars, the way sopapillas are often served. It turns the bars into a true sopapilla cheesecake.
• Caramel or dulce de leche swirl: drop 6 tablespoons (about 110 g) of thick caramel or dulce de leche over the filling in small spoonfuls and swirl with a knife before adding the top dough.
• Chocolate: scatter ¾ cup (130 g) mini chocolate chips over the filling, or drizzle the chilled bars with 2 oz (57 g) melted chocolate.
• Extra churro crunch: sprinkle 2 more tablespoons of cinnamon sugar over the bars right after baking, while the butter is still glossy.
• Pecan: mix ½ cup (55 g) chopped pecans into the cinnamon sugar.

Common swaps:

Love cinnamon and brown sugar? Our honey bun cake and sock it to me cake both build on the same cozy cinnamon-sugar flavor.

Troubleshooting Table

Most sopapilla cheesecake problems come down to temperature: cream cheese that’s too cold, dough that’s too warm or bars sliced before they’re chilled. Use this table to fix the next pan:

An uneven top doesn’t affect the taste; a honey drizzle covers it neatly.

How to Store, Freeze and Make Ahead

With a cream cheese filling, churro cheesecake is a perishable dairy dessert, so they belong in the fridge. Don’t leave them at room temperature for more than 2 hours total, or 1 hour if it’s above 90°F (32°C).

Refrigerate

• Cover the pan tightly, or store the bars in an airtight container with parchment between layers.
• Keep them refrigerated for up to 5 days. The crust softens a little each day but the flavor stays good.
• Add honey or caramel just before serving so the top stays crisp.

For storage times on cream cheese and other dairy, check the FoodSafety.gov cold food storage chart, and keep your fridge at 40°F (4°C) or below.

Freeze

• Freeze chilled, sliced cheesecake bars in a single layer on a tray until firm, about 1 hour.
• Wrap each bar in plastic wrap and store in a freezer bag for up to 2 months.
• Thaw overnight in the fridge, still wrapped. Re-crisp the tops for 5 minutes at 350°F (175°C) if you like, then chill again.

Make-ahead plan

1. Up to 2 months ahead: bake, chill, slice and freeze.
2. 1 day ahead: bake and chill overnight, or move frozen bars to the fridge.
3. 2 hours ahead: slice, arrange on a platter and keep cold.
4. Serving time: rest 15 minutes at room temperature, drizzle with honey and serve.

What to Serve With It

Churro cheesecake is rich, so pair it with something simple:

• Coffee or Mexican hot chocolate, for a cozy churro-style dessert.
• Fresh berries or sliced strawberries to cut through the sweetness.
• Vanilla ice cream with a spoonful of dulce de leche.
• Other bake-sale favorites, like a lighter cottage cheese cheesecake for guests who want something less sweet than sopapilla cheesecake.

Planning a weekend brunch? Bake a puffy German pancake for the main event, then set out a tray of cheesecake bars with coffee. For more desserts, browse our cake recipes.

Churro Cheesecake FAQ

Is churro cheesecake the same as sopapilla cheesecake?

Yes. Both names describe the same bars: cream cheese filling between two layers of crescent dough with a butter and cinnamon-sugar top. “Sopapilla cheesecake” is the older name; “churro cheesecake” became popular later.

Do I need eggs in the filling?

No. This churro cheesecake recipe uses only cream cheese, sugar and vanilla, and it sets firm after chilling. Some recipes add an egg for a more custard-like layer, but it isn’t needed.

How long does it need to chill?

At least 3 hours after cooling for 1 hour on a rack. Overnight is best for the cleanest slices.

Can I use crescent rolls instead of crescent sheets?

Yes. Unroll them as a rectangle and pinch every perforation closed so the filling doesn’t leak through.

Can churro cheesecake sit out at a party?

For up to 2 hours, or 1 hour above 90°F (32°C). Then return them to the fridge.

Can I halve the recipe?

Yes. Use 1 can of dough cut in half crosswise and stretched, 8 oz cream cheese and half of everything else in an 8-inch square pan, and bake 25 to 30 minutes.

Churro Cheesecake Recipe Card

Calories are an estimate per bar (1/24 of the pan, without honey or other toppings) based on USDA FoodData Central values for refrigerated crescent dough, cream cheese, granulated sugar, butter, vanilla extract and cinnamon.

Chef Emma

Churro Cheesecake Bars

Classic churro cheesecake, also known as sopapilla cheesecake: a sweet vanilla cream cheese filling baked between two layers of crescent dough, topped with melted butter and cinnamon sugar, then chilled and cut into 24 bars.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American, Mexican-American

Calories: 215

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 2 cans refrigerated crescent dough sheets or crescent rolls 8 oz / 226 g each, kept cold

Cream cheese filling

• 16 oz full-fat brick cream cheese 452 g (two 8-oz blocks), softened
• 1 cup granulated sugar 200 g
• 2 tsp pure vanilla extract 10 ml

Cinnamon-sugar topping

• ½ cup unsalted butter 113 g (1 stick), melted
• ½ cup granulated sugar 100 g
• 1½ tsp ground cinnamon up to 2 tsp for a stronger flavor
• ¼ cup honey 85 g, optional, for drizzling

Equipment

• 9×13-inch metal baking pan
• Parchment paper
• Hand mixer or stand mixer
• Offset spatula

Method

 

1. Heat the oven to 350°F (175°C) with a rack in the lower third. Grease a 9×13-inch metal pan and line it with parchment, leaving a 2-inch overhang on the long sides.
2. Unroll 1 can of crescent dough into the pan, stretch it to the edges and pinch all seams and perforations closed. For the crispest bottom, bake this layer alone 8 to 10 minutes until pale golden, then cool 5 minutes and press flat.
3. Beat the softened cream cheese on medium-low for about 1 minute until smooth. Add 1 cup sugar and the vanilla and beat 1 to 2 minutes more, just until creamy.
4. Spread the filling evenly over the bottom dough, right to the edges.
5. Unroll the second can of dough on parchment, stretch it to about 9×13 inches, flip it over the filling, peel off the paper and pinch the seams closed.
6. Pour the melted butter evenly over the top. Mix ½ cup sugar with the cinnamon and sprinkle it over the butter.
7. Bake 30 to 35 minutes, until the top is deep golden, puffed and crackly at the edges.
8. Cool on a rack for 1 hour, then cover and refrigerate at least 3 hours or overnight.
9. Lift out by the parchment and cut into 24 bars (a 4 by 6 grid) with a hot, dry knife. Drizzle with honey if you like and serve cold or after 15 minutes at room temperature.

Notes

Use a metal pan and the lower rack, and prebake the bottom layer, to avoid a soggy crust. Puff pastry option: roll 2 sheets (about 17 oz / 490 g) to 9×13, prick the bottom sheet and bake at 375°F (190°C) for 35 to 40 minutes. Keep refrigerated, never at room temperature more than 2 hours; store covered up to 5 days or freeze wrapped bars up to 2 months. Calories are an estimate per bar (1/24), without honey, from USDA FoodData Central values for crescent dough, cream cheese, sugar, butter, vanilla extract and cinnamon.