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Easy Sopapilla Cheesecake Bars with Crescent Rolls

A rich, creamy slice of sopapilla cheesecake topped with cinnamon sugar.
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Make this simple Sopapilla Cheesecake recipe for a creamy, sweet dessert that tastes like a mix of churros and cheesecake. These bars use flaky crescent roll dough and are perfect for potlucks or holidays.

Ingredients

Scale
  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Unroll one package of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any seams.
  3. In a medium bowl, beat the softened cream cheese, 1 cup of sugar, egg, and vanilla extract until the mixture is smooth. Spread this cream cheese filling evenly over the bottom layer of dough.
  4. Unroll the second package of crescent roll dough and carefully place it over the cream cheese layer. Gently press the edges together to seal.
  5. In a small bowl, mix the remaining 3/4 cup of sugar and 2 teaspoons of cinnamon together.
  6. Brush the melted butter evenly over the top layer of dough. Sprinkle the cinnamon sugar mixture over the buttered top.
  7. Bake for 30 to 35 minutes, or until the top is golden brown and the filling is set.
  8. Let the bars cool completely in the pan on a wire rack before slicing into squares.

Notes

  • For an extra layer of flavor, drizzle a little honey over the bars after they cool.
  • If you want a richer, more decadent dessert, you can substitute one package of crescent roll dough with puff pastry.
  • Slice the bars after they are fully cooled to get clean, neat squares for serving.

Nutrition

Find it online: https://dishicious.com/easy-sopapilla-cheesecake-recipe-bars/