Print

Sopapilla Cheesecake Bars

A close-up of a delicious sopapilla cheesecake bar slice on a white plate, showing creamy filling and cinnamon topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy sopapilla cheesecake bars made with crescent roll dough, a creamy cheesecake filling, and a sweet cinnamon-sugar topping. Perfect for potlucks and parties.

Ingredients

Scale
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. Unroll the crescent roll dough and press it into the bottom of the prepared pan to form an even layer.
  3. In a medium bowl, beat together the softened cream cheese and 1/2 cup granulated sugar until smooth. Beat in the egg and vanilla extract until well combined.
  4. Spread the cream cheese mixture evenly over the crescent roll dough.
  5. In a small bowl, combine the melted butter, 1/2 cup granulated sugar, and cinnamon. Stir until well mixed.
  6. Sprinkle the cinnamon-sugar mixture evenly over the cream cheese layer.
  7. Bake for 30-35 minutes, or until the topping is golden brown and the filling is set.
  8. Let the bars cool completely in the pan on a wire rack before cutting into squares. This is important for clean cuts.

Notes

  • For easier cutting, chill the bars for at least 30 minutes before slicing.
  • You can add a drizzle of honey or caramel sauce before serving.
  • These bars are a great make-ahead dessert.

Nutrition

Find it online: https://delicerecipe.com/sopapilla-cheesecake-bars/