Easy Sopapilla Cheesecake Bars Recipe: Creamy, Cinnamon-Sugar Delight
Indulge in the perfect blend of flaky crescent rolls, creamy cheesecake, and a sweet cinnamon-sugar topping with these irresistible Sopapilla Cheesecake Bars. This easy-to-make dessert is a crowd-pleaser, combining the best of both worlds—cheesecake richness and sopapilla crunch. Whether you’re hosting a party or craving a sweet treat, this recipe is sure to impress!
Ingredients
- 2 (8 oz.) packages crescent rolls
- 2 (8 oz.) packages cream cheese, softened
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for topping)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
- 2 teaspoons vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray.
- Prepare the Crust: Unwrap one package of crescent rolls and place them in the baking dish, pinching the seams together to form a uniform crust. Optionally, bake for 5-7 minutes until lightly golden, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl or mixer, beat the softened cream cheese for 3-4 minutes until fluffy. Add 3/4 cup sugar and vanilla extract, mixing until smooth and well combined.
- Assemble the Layers: Spread the cream cheese mixture evenly over the cooled crust, ensuring it reaches the edges. Place the second package of crescent rolls over the cream cheese layer, pressing seams together gently.
- Add the Topping: Brush the melted butter over the top crust. In a small bowl, mix 2 tablespoons granulated sugar, brown sugar, and cinnamon. Sprinkle this mixture evenly over the buttered crust.
- Bake & Cool: Bake for 30 minutes or until the top is golden brown and crispy. Remove from the oven and let it cool to room temperature. Refrigerate for 1-2 hours or overnight before serving.
Enjoy these decadent Sopapilla Cheesecake Bars as a delightful dessert or sweet snack!
