Description
Indulge in the delightful blend of creamy cheesecake and sweet cinnamon sugar with these easy-to-make Sopapilla Cheesecake Bars. A perfect dessert for any occasion!
Ingredients
Scale
Crescent Roll Dough:
- 2 cans (8 ounces each) refrigerated crescent roll dough
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
Optional:
- Honey for drizzling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the base: Unroll one can of crescent dough and press it into the bottom of the dish, pinching the seams together.
- Make the filling: Beat the cream cheese, 3/4 cup sugar, and vanilla until smooth. Spread over dough.
- Add the top layer: Unroll the second can of dough over the cream cheese. Pour melted butter on top.
- Finish and bake: Combine remaining sugar with cinnamon, sprinkle over the butter. Bake for 30-35 minutes until golden. Cool before slicing and drizzle with honey if desired.
Notes
- Best served warm or chilled.
- Store leftovers covered in the refrigerator for up to 5 days.
- For variety, add fruit preserves between the cream cheese layers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 20 g
- Sodium: 290 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 50 mg
