Sopapilla Cheesecake Bars

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These sopapilla cheesecake bars have the most delicious flakey, cinnamon sugar crust on the top and the bottom. Sandwiched in between is a creamy cheesecake filling that everyone will go crazy over!

Prep Time20

Cook Time35

Chill Time2

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: cheesecake bars, cinnamon and sugar, sopapilla cheesecake bars

Servings: Pieces

Author: Alyssa Rivers

Ingredients

2 8- Ounce Cans of Refrigerated Crescent Roll Dough
16 Ounces Cream Cheese Room Temperature
1 1/3 Cup Granulated Sugar Divided
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
5 Tablespoons Salted Butter Melted
1 ½ Teaspoons Ground Cinnamon

Instructions

Preheat the oven to 350°F. Spray a 9x13 pan with pan spray and set aside.
Open one roll of crescent rolls and unroll. Press into the bottom of the pan and pinch the seams together.
In a large bowl, add the cream cheese and 1 cup of sugar. Beat on medium speed until smooth and no lumps of cream cheese remain. Beat in the vanilla and salt until fully incorporated.
Spread the cream cheese mixture evenly over the crescent roll dough. Open the second roll of crescent dough and lay over the top of the cream cheese, again pinching the seams together.
Drizzle the melted butter evenly over the top of the dough. In a small bowl mix the remaining 1/3 cup of sugar with the ground cinnamon. Sprinkle over the top of the butter.
Bake for 35 minutes, until the cinnamon sugar, forms a crust on top of the dough. Cool for 30 minutes before covering and refrigerating for at least 2 hours before serving.

Nutrition

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