Sopapilla Cheesecake Bars with pillowy, cinnamon pastry and dreamy cheesecake layer are ridiculously easy to make yet absolutely delicious. Make sure to double the batch as your guests will be lining up for more!
After the rave reviews this chocolate chip cookie cheesecake received from my adoring fans, A.K.A. G and family, I’ve been on the lookout for other simple dessert bars recipes I can pull together just as easily and are just as awesome.
Enter, sopapilla cheesecake bars.
These cheesecake bars appear on my Pinterest feed often and seem to be a popular baking project with other food bloggers as well. Ridiculously easy to make yet taste absolutely divine, I am not the least bit surprised.
While the famed chocolate chip cheesecake’s base and topping are made of cookie dough, these sopapilla cheesecake bars use refrigerated crescent rolls. They’re so easy to make, you’ll be amazed how absolutely delicious they are!
All you do is cover the bottom of a baking pan with one tube of the crescent roll, spread the sweet cream cheese filling over the dough, place the remaining crescent dough over the filling, and cap it all up with a generous topping of butter and cinnamon sugar. You then bake it in the oven for about 30 minutes, allow it to cool enough to slice and prepare yourself for pillowy, cinnamon-crusted pastry bursting with dreamy cheesecake filling that’s to die live for!
Sopapilla Cheesecake Bars
Ingredients
- 2 can (8 ounces each) refrigerated crescent dinner roll
- 2 package (8 ounces each) cream cheese
- 1 1/3 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Lightly spray a 9 x 13 baking pan with a cooking spray. Unroll one can of the crescent rolls and gently stretch and press into bottom of prepared baking dish, pinching perforations to seal.
- In a small bowl, combine cream cheese, 1 cup of the sugar and vanilla. With a mixer at low speed, beat together until fluffy and well blended. Spoon the cream cheese mixture into the baking dish and with a spatula, spread over surface of dough. Unroll remaining can of dough and gently stretch over the cream cheese layer.
- Brush top dough with butter. In a bowl, combine the remaining 1/3 cup sugar and cinnamon, stirring together until well-dispersed. Sprinkle the mixture evenly over butter.
- Bake in a 350 F oven for about 30 to 35 minutes or until center is set and crescent dough is puffed and golden brown.
- Remove from oven and allow to completely cool. Cut into squares to serve.
Notes
Nutrition
You forgot about the vanilla in the instructions.
Thank you, Karen. I corrected the recipe 🙂