Print

Irresistible Sopapilla Cheesecake Bars Recipe Easy Cinnamon Sugar Crust

sopapilla cheesecake bars - featured image
Print Recipe

These sopapilla cheesecake bars feature a flaky cinnamon sugar crust with a creamy, light cheesecake filling. Quick and easy to make, they are perfect for any occasion and a crowd-pleasing comfort dessert.

Ingredients

Scale
  • 2 cans refrigerated crescent roll dough (8 oz each)
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 tablespoons butter, melted
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C). Butter or spray a 9×13-inch baking dish to prevent sticking.
  2. Unroll one can of crescent roll dough and press it evenly into the bottom of the baking dish, patching any gaps with extra dough.
  3. Mix 1 teaspoon cinnamon with ½ cup sugar and sprinkle half of this cinnamon sugar mixture evenly over the dough.
  4. Brush the melted butter evenly over the dough and cinnamon sugar mixture. Set aside.
  5. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).
  6. Add the remaining ½ cup sugar, eggs, and vanilla extract to the cream cheese and beat until fully combined and fluffy.
  7. Pour the cheesecake filling over the prepared crust and spread evenly with a spatula.
  8. Unroll the second can of crescent roll dough and place it gently over the cheesecake filling. Press down lightly to seal edges and prevent gaps.
  9. Brush the top crust with the remaining melted butter, then sprinkle the rest of the cinnamon sugar mixture evenly over the surface.
  10. Bake for 30-35 minutes, or until the top is golden brown and the cheesecake filling is set but slightly jiggly in the center. If browning too fast, loosely cover with foil.
  11. Remove from oven and cool completely on a wire rack to set the bars and make slicing easier.
  12. Cut into squares and dust with powdered sugar if desired. Serve at room temperature or chilled.

Notes

Use good quality cream cheese like Philadelphia for best texture. Soften cream cheese before mixing to avoid lumps. Patch holes in crescent dough to prevent filling leaks. Brush melted butter before cinnamon sugar for a crisp crust. Let bars cool fully before slicing for clean edges. Use a serrated knife to cut bars without squishing filling. Bars can be stored in the fridge up to 4 days or frozen up to 2 months.

Nutrition

Keywords: sopapilla cheesecake bars, cinnamon sugar crust, easy dessert, quick cheesecake bars, crescent roll dessert, comfort food, crowd-pleaser

Find it online: https://blixfood.com/irresistible-sopapilla-cheesecake-bars-recipe-easy-cinnamon-sugar-crust/