Sopapilla Cheesecake Bars
These easy sopapilla cheesecake bars combine creamy cheesecake, flaky crescent roll dough, and a buttery cinnamon-sugar topping for the ultimate nostalgic dessert. Perfect for potlucks, holidays, or cozy weeknight treats, this crowd-pleasing recipe is simple to make and always disappears fast.
Servings: 8 servings
Calories: 547kcal
Equipment
- 9 x 13 Baking Dish
- Medium mixing bowl
- small saucepan
Ingredients
- 16 ounces refrigerated crescent roll dough
- 16 ounces cream cheese softened
- 1 cup sugar divided
- 1 teaspoon vanilla extract
- 4 Tablespoons butter ½ stick, melted
- 1 Tablespoon ground cinnamon
- honey for drizzling (optional but highly recommended!)
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
- Lay out one can of crescent roll dough on the bottom of the pan. Gently press the seams together to form an even crust.
- Ingredients for filling:
- In a medium bowl, beat together softened cream cheese, 3/4 cup sugar, and vanilla until smooth and creamy.
- Spread the filling evenly over the crescent rolls.
- Top with the second can of crescent rolls, again pressing seams together gently.
- Brush the melted butter evenly over the top crust.
- Mix remaining sugar (1/4 cup) with cinnamon, then sprinkle it generously over the buttered surface.
- Bake for 30–35 minutes, until the top is golden brown and slightly puffed.
- Cool completely before slicing into bars. For extra sweetness, drizzle with honey just before serving.
Nutrition
Serving: 1bar | Calories: 547kcal | Carbohydrates: 52g | Protein: 6g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 669mg | Potassium: 82mg | Fiber: 1g | Sugar: 33g | Vitamin A: 939IU | Vitamin C: 0.04mg | Calcium: 67mg | Iron: 1mg