Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars combine flaky crescent dough layers with a creamy cheesecake filling, topped with buttery cinnamon sugar. Baked until golden, they deliver a soft, rich center with a lightly crisp top—simple to make and perfect for sharing.
Ingredients
- 2 cans 8 oz each refrigerated crescent roll dough
- 2 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- 1 tablespoon ground cinnamon
- 4 tablespoons sugar for topping
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish so the bars release easily after baking.
- Unroll one can of crescent dough and press it evenly into the bottom of the dish, sealing the seams. For a better texture, pre-bake for 5–8 minutes until just set but not browned.
- In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and lump-free. If it’s too thick, let the cream cheese soften a bit longer.
- Spread the cream cheese mixture evenly over the bottom layer, smoothing it out to the edges.
- Unroll the second can of crescent dough and lay it over the filling. Gently stretch it to cover the surface and lightly seal the edges.
- Brush melted butter evenly over the top. Mix the cinnamon and remaining sugar, then sprinkle it across the surface.
- Bake for about 30 minutes, until the top is golden and slightly puffed. If it browns too quickly, loosely cover with foil near the end.
- Let the bars cool for 15–20 minutes before slicing. For cleaner cuts, chill them briefly, then slice into squares and serve.