Sopapilla Cheesecake Bars
The dessert mashup you never knew you needed! Imagine a creamy, tangy cheesecake layered between two flaky, buttery crescent roll crusts, all finished with a crunchy cinnamon-sugar topping. So easy, so good!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 55 minutes (+Included Chill Time)
- Yield: 15 bars 1x
- Category: Dessert
- Cuisine: American, Mexican
Ingredients
Scale
For the Crust & Topping:
- 2 (8 oz) cans refrigerated crescent rolls
- ¼ cup unsalted butter, melted
- ¼ cup white sugar
- 2 tsp ground cinnamon
For the Cheesecake Filling:
- 24 oz block-style cream cheese, softened to room temperature
- 1 cup white sugar
- 1 large egg, room temperature
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
- Bottom Crust: Unroll one can of crescent dough and press it evenly into the bottom of your pan. Pinch any seams together.
- Make the Filling: In a large bowl, use a mixer to beat the softened cream cheese until it’s completely smooth. Mix in the sugar and cornstarch. Add the egg and vanilla, mixing on low speed just until everything is combined. Pour this glorious filling over the crust and spread it out.
- Add the Top: Unroll the second can of crescent dough and place it over the cheesecake filling. It’s okay if it’s not perfect!
- The Topping: Brush the top dough layer with the melted butter. In a small bowl, mix together the ¼ cup sugar and the cinnamon, then sprinkle it all over the top.
- Bake & Chill: Bake for 35-40 minutes, until the top is golden brown and puffed. Let it cool completely on a wire rack. Then, cover and pop it in the fridge to chill for at least 3 hours. This step is essential for it to set properly!
Notes
- Tips & Tricks: For the absolute creamiest filling, your cream cheese and egg must be at room temperature. This prevents lumps! Also, for perfectly clean slices, use a sharp knife and wipe the blade clean between each cut.
- Serving Suggestions: These are fantastic all on their own! You can also dress them up with a drizzle of honey, a bit of caramel sauce, or a dollop of whipped cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. They also freeze wonderfully for up to 3 months! Just thaw in the fridge before serving.
Find it online: https://sabormexicana.com/sopapilla-cheesecake-bars-recipe/