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Sopapilla Cheesecake Bars

Irresistible Sopapilla Cheesecake Bars for Sweet Cravings

These Easy Sopapilla Cheesecake Bars combine creamy cheesecake with flaky crescent roll dough, creating a delightful dessert everyone loves.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tubes Refrigerated Crescent Rolls consider dough sheets for easier prep
For the Filling
  • 16 oz Cream Cheese softened for smooth blending
  • 1 cup Sugar mix white and brown sugar for depth of flavor
  • 1 tsp Vanilla Extract adds warm note to filling
For the Topping
  • 1/2 cup Salted Butter melted for drizzling
  • 1/2 cup Granulated Sugar for sweet crust
  • 1 tbsp Ground Cinnamon pairs beautifully with sweetness

Equipment

  • 9x13 inch baking dish
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your 9x13-inch baking dish with nonstick spray.
  2. Unroll one tube of refrigerated crescent rolls and press the seams together to create a smooth base layer.
  3. In a medium bowl, blend softened cream cheese with sugar and vanilla extract until smooth, about 2-3 minutes.
  4. Spread the creamy filling evenly over the crescent roll base.
  5. Layer the second tube of crescent rolls over the cream cheese filling, pressing seams together.
  6. Drizzle melted salted butter over the top layer and sprinkle with a mixture of sugar and cinnamon.
  7. Bake uncovered for 30-40 minutes until the top is golden brown and edges are bubbling.
  8. Allow to cool slightly for 10-15 minutes, then cut into 12 squares and serve warm.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 8IUCalcium: 4mgIron: 2mg

Notes

Use dough sheets for easier preparation. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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