Sopapilla Cheesecake in a 9x13 Pan

Sopapilla cheesecake in a 9×13 pan uses two 8-ounce tubes of refrigerated crescent dough sheets, 16 ounces of cream cheese, 1 cup of sugar, 1 teaspoon of vanilla, 1/2 cup of melted butter and a cinnamon-sugar topping. Bake it at 350°F for 30 to 35 minutes, until the top is golden and puffed, then chill before cutting into 24 bars.

It tastes like a cross between a cinnamon-sugar sopapilla and a cheesecake bar, and the 9×13 pan is the size the dough sheets are made for: one sheet presses across the bottom and the second lays over the filling.

Why a 9×13 Pan Is the Standard Size

Each crescent dough sheet unrolls to roughly 8 by 12 inches, so it stretches to cover the base of a 9×13 pan with a little pressing. The cream cheese layer ends up about 1/2 inch thick, which sets in the same time it takes the dough to bake through. In an 8×8 pan, use one tube of dough cut in half for top and bottom and half the filling.

Ingredients for a 9×13 Pan

2 tubes (8 ounces each) refrigerated crescent dough sheets or crescent rolls
2 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
Topping: 1/2 cup sugar mixed with 1 1/2 teaspoons ground cinnamon
Honey for drizzling (optional)

How to Make Sopapilla Cheesecake in a 9×13 Pan

Heat the oven to 350°F and grease a 9×13 pan.

Lay the base. Unroll one tube of dough and press it over the bottom of the pan, pinching any seams together.
Make the filling. Beat the cream cheese, 1 cup of sugar and the vanilla until smooth, about 2 minutes. Spread it evenly over the dough.
Add the top. Unroll the second tube, stretch it to size on the counter and lay it over the filling, pinching seams.

Butter and sugar. Pour the melted butter evenly over the top and sprinkle the cinnamon sugar over the whole surface.
Bake for 30 to 35 minutes, until the top is golden brown and the center is set.
Cool and chill. Cool in the pan for 30 minutes, drizzle with honey if you like, then refrigerate at least 2 hours before cutting.

Cook and Prep Times

Prep: 15 minutes
Bake: 30 to 35 minutes at 350°F
Chill: 2 hours
Makes: 24 bars

Doneness and Common Problems

Soggy bottom: Make sure the oven is fully heated and bake on the middle rack.
Top browns too fast: Tent loosely with foil for the last 10 minutes.
Filling too soft to cut: It firms up as it chills; give it the full 2 hours.

Storage

Because of the cream cheese filling, keep sopapilla cheesecake covered in the refrigerator, where it keeps for up to 4 days. It can be served cold or briefly warmed. To freeze, wrap individual bars and freeze for up to 2 months; thaw overnight in the fridge.

More desserts sized for the pan you have: cherry cobbler, pumpkin pie bars and millionaire shortbread (8×8).

Frequently Asked Questions

Can I use crescent rolls instead of dough sheets?

Yes. Unroll them and press the perforations together so there are no gaps.

How many servings does a 9×13 sopapilla cheesecake make?

About 24 bars, or 12 larger squares.

Can I make it in an 8×8 pan?

Yes. Use one tube of dough, cut in half for the top and bottom, and half the filling and topping. Bake 25 to 30 minutes.

Sopapilla Cheesecake in a 9×13 Pan