Sopapilla Cheesecake Bars
This is a great dessert to serve not only because it tastes good but because you can make it ahead of time and keep it in the refrigerator. Made with crescent rolls, a cheesecake filling and topped off with butter then a cinnamon sugar mixture. This can be served cold or warm and drizzled with honey if you wish.
Remove the dough from one can and place
it into an ungreased 13″ x 9″ baking dish.
Pinch together the seams and press flat
with your hand.
In a medium bowl add the cream
cheese and 1 cup of granulated sugar.
Beat with the mixer until combined.
Add the vanilla.
Beat well with the mixer.
Spread the mixture evenly on top
of the dough in the baking dish.
Open the other can of crescent roll dough.
Place it on a sheet of parchment paper.
Pinch the seams together and press the dough flat.
Place the parchment paper on top of the
cream cheese mixture, dough side down.
Carefully peel away the parchment paper.
Move the dough to cover the
cream cheese mixture.
In a small bowl combine the
remaining sugar and cinnamon.
Pour the melted butter evenly
over the top of the dough.
Sprinkle the cinnamon mixture
evenly over the top. Bake uncovered in a
preheated 350 degree oven for 25 – 30 minutes
until bubbly and brown on top. Cool in the pan on
a rack then cover and store in the refrigerator.
Once cold these will cut very easily
with a knife. They can be drizzled
with honey if you wish.
Sopapilla Cheesecake Bars
- 2 cans (8 oz. each) refrigerated crescent rolls
- 2 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup butter, melted
- 1 Tbsp. cinnamon
- 1/2 cup granulated sugar
- honey, optional
- Preheat oven to 350 degrees.
- Remove dough from one can of crescent rolls.
- Unroll the dough and place it into a 13″ x 9″ ungreased baking dish. Pinch the seams together and press the dough flat.
- In a medium bowl beat on medium speed the cream cheese and 1 cup of sugar. Add the vanilla and beat to combine.
- Spread the cream cheese mixture evenly on top of the dough.
- Open the other can of crescent rolls and place on top of a sheet of parchment paper. Pinch the seams together and press dough flat.
- Place the parchment paper, dough side down, on top of the cream cheese mixture. Carefully peel away the parchment paper.
- Move the dough to cover the cream cheese mixture completely.
- In a small bowl combine the 1/2 cup of sugar with the cinnamon.
- Pour the melted butter evenly on top of the dough.
- Sprinkle all of the cinnamon sugar mixture evenly on top of the butter.
- Bake uncovered for 25 – 30 minutes until bubbly and lightly brown on top.
- Let cool on a rack then cover with plastic wrap and refrigerate until cold.
- Once cold it will cut easily with a sharp knife. You can drizzle honey over top before serving if you wish.
- If you would like this warm, microwave on 50% power for 5 – 10 seconds.
- Refrigerate leftovers.