Description
Sopapilla Cheesecake Bars are a deliciously easy-to-make dessert featuring a creamy cream cheese filling sandwiched between layers of buttery crescent roll dough, topped with cinnamon sugar and optionally drizzled with honey for extra sweetness. These bars combine the flavors of traditional sopapillas with rich cheesecake in a convenient bar form, perfect for gatherings or a sweet treat any time.
Ingredients
Scale
Dough
- 2 cans refrigerated crescent roll dough (8 ounces each)
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
Topping
- 1/2 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (remaining)
- 1 tablespoon honey (optional for drizzling)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Bottom dough layer: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, making sure to seal all the seams for a solid base.
- Prepare cream cheese filling: In a large bowl, beat the softened cream cheese with 3/4 cup of granulated sugar and vanilla extract until the mixture is smooth and creamy, without lumps.
- Spread filling: Evenly spread the cream cheese mixture over the dough layer in the baking dish, creating a uniform layer.
- Top dough layer: Unroll the second can of crescent roll dough and carefully place it over the cream cheese layer. Gently stretch it to fit the pan and seal the seams to prevent filling leakage.
- Add butter and cinnamon sugar: Pour the melted butter evenly over the top dough layer. In a small bowl, mix the remaining 1/4 cup sugar with ground cinnamon, then sprinkle this cinnamon sugar mixture over the buttered dough.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the bars are set.
- Cool and serve: Remove from the oven and allow to cool completely in the baking dish before cutting into 12 bars. Optionally, drizzle with honey before serving to add a touch of sweetness.
Notes
- For cleaner and neater slices, refrigerate the bars for at least 1 hour before cutting.
- Be sure to seal the crescent dough seams well to prevent the filling from leaking during baking.
- Store any leftovers in the refrigerator to maintain freshness and texture.
