Description

Sopapilla cheesecake bars are a rich, creamy dessert featuring layers of crescent roll dough, smooth cheesecake filling, and a buttery cinnamon-sugar topping. Inspired by the classic Mexican pastry, this treat is indulgent yet easy to make.

Ingredients

2 cans refrigerated crescent roll dough
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (for topping)
1 tbsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the prepared dish.
In a bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the dough layer.
Unroll the second can of crescent roll dough and lay it over the cream cheese layer.
Pour melted butter evenly over the top layer of dough.
Mix 1/4 cup sugar and cinnamon in a small bowl, then sprinkle over the buttered dough.
Bake for 30–35 minutes, or until golden brown and bubbly.
Allow to cool completely, then refrigerate for at least 1 hour before slicing into bars.

Notes

Drizzle with honey for added sweetness.Chill before slicing for clean, even bars.Add lemon or orange zest to the filling for a citrusy twist.Use puff pastry instead of crescent rolls for a flakier texture.Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 bar
Calories: 290
Sugar: 20g
Sodium: 230mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg