Description
Indulge in these Sopapilla Cheesecake Bars, featuring a creamy cream cheese filling layered between flaky crescent roll dough and topped with a sweet cinnamon sugar crust. Perfect for any occasion, these bars are a delightful treat that will impress your guests!
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
- Optional: honey for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the softened cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat until smooth and creamy.
- Set the cream cheese mixture aside.
- Open the first can of crescent roll dough and lay it flat in a greased 9×13 inch baking dish, pinching the seams together.
- Spread the cream cheese filling evenly over the crescent roll layer.
- Open the second can of crescent roll dough and lay it over the cream cheese filling, pinching the seams together.
- In a small bowl, mix together 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon.
- Drizzle the melted butter over the top layer of crescent roll dough.
- Sprinkle the cinnamon sugar mixture generously over the melted butter.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set.
- Allow to cool at room temperature for 15-20 minutes, then refrigerate for an additional 30 minutes if desired.
- Cut the cheesecake into squares or rectangles.
- Drizzle with honey if desired.
- Serve warm or chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in the microwave for a few seconds or enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes