An easy cheesecake recipe with a cinnamon-sugar sopapilla crust.
Satisfy your sweet tooth with this easy-to-make recipe for Sopapilla Cheesecake Bars.
1. Info for Sopapilla Cheesecake Bars
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 12
- Calories: 392.33 kcal
2. Ingredients for Sopapilla Cheesecake Bars
- 8 oz. refrigerated crescent roll dough (1 package, for bottom crust)
- 24 oz. cream cheese (3 packages, room temperature)
- 1 1/2 cup granulated sugar (for filling)
- 1 1/2 tsp. vanilla extract
- 8 oz. refrigerated crescent roll dough (1 package, for top crust)
- 1/2 cup butter (melted)
- 1/2 cup granulated sugar (for topping)
- 1 tsp. cinnamon
3. Directions:
- Preheat oven to 350°F.
- Roll out crescent roll dough to cover the bottom of a 9×13-inch baking dish.
- Beat cream cheese, sugar, and vanilla in a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, until smooth.
- Spread cream cheese filling over crescent roll dough in baking dish.
- Roll out crescent roll dough and place over top of cream cheese. Tuck sides of dough into dish.
- Drizzle melted butter evenly over crescent roll dough.
- Mix sugar and cinnamon together in a small bowl and sprinkle over top of melted butter.
- Bake for 45 minutes, until dough is browned all over.
- Check to see that bars are done. Remove from oven or add time as needed.
- Cool at room temperature for 1 hour before serving.
- Serve or keep in an airtight container for 3 days.
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