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Sopapilla Cheesecake King Cake Edition

A delightful cross between a King Cake and Sopapilla Cheesecake, these bars are dangerously easy to make, but perfect to whip up for your Mardi Gras party.
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: easy king cake recipe, king cake recipe pillsbury, pioneer woman sopapilla cheesecake, sopapilla cheesecake puff pastry
Servings: 1 9x12 pan


  • 9x13 pan


  • 2 8oz rolls pillsbury crescent dough, seamless
  • 2 8oz packages cream cheese, room temperature
  • cups sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ½ cup butter, melted
  • purple sprinkles
  • green sprinkles
  • yellow/gold sprinkles


  • Preheat oven to 350 degrees. Grease your 9x13 pan with cooking spray.
  • Take one can of crescent dough and place into pan, making sure to cover the entire bottom. If your crescent dough has seams, press the seams together to seal them.
  • In a medium bowl, combine cream cheese, 1 cup of the sugar, cinnamon and vanilla. Spread over crescent dough in pan, creating an even layer.
  • Lay the second crescent dough over the top of the cream cheese mixture. If your dough has seams, lay it on a cutting board first to press the seams together.
  • Pour ¼ cup of the melted butter over the top and make sure the entire top has butter on it. Sprinkle with remaining ¼ cup of sugar.
  • Bake for 25 minutes on the lower rack in your oven, until top is browned.
  • To decorate: Working in sections, use a pastry brush to brush on butter and top with generous amounts of sprinkles until entire top is covered. Let cool completely and refrigerate.
  • Once cool, slice into bars and serve at room temperature.