Description
Sopapilla Cheesecake Bars are a delicious combination of flaky crescent roll dough, creamy cheesecake filling, and a buttery cinnamon sugar topping. They are easy to make and perfect for any occasion. Serve warm with a drizzle of honey or chilled for a firmer texture.
Ingredients
Scale
- 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
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
- ¼ cup honey (optional for drizzling)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the dish, sealing the seams.
- In a bowl, mix cream cheese, 1 cup sugar, and vanilla extract until smooth. Spread over the dough.
- Lay the second can of crescent roll dough on top, sealing the seams.
- Pour melted butter over the top, then sprinkle with cinnamon sugar mixture.
- Bake for 30-35 minutes until golden brown. Let cool, then drizzle with honey if desired.
- Slice into bars and serve warm or chilled.
Notes
- Chill before slicing for cleaner cuts.
- For extra crunch, broil for 1-2 minutes after baking.
- Store in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American