Name: Sopapilla Cheesecake Bars
Cook time: 1 h
Total time: 1 h
Yield: 12 Servings
Cuisine: Mexican
Ingredients: 1 pkg. refrigerated crescent roll dough; 3 pkg. cream cheese; 1.5 cups granulated sugar; 1.5 teaspoons vanilla extract; 1 pkg. refrigerated crescent roll dough; 0.5 cup butter; 0.5 cup granulated sugar; 1 tsp cinnamon

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Sopapilla Cheesecake Bars

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Ingredients

Warning0 allergens identified

Sopapilla Cheesecake Bars

1 pkg. refrigerated crescent roll dough(8 oz. per package, for bottom crust)

3 pkg. cream cheese(8 oz. per package, room temperature)

1 ½ cups granulated sugar(for filling)

1 ½ teaspoons vanilla extract

1 pkg. refrigerated crescent roll dough(8 oz. per package, for top crust)

½ cup butter(melted)

½ cup granulated sugar(for topping)

1 tsp cinnamon

Instructions

Preheat oven to 350°F.

Roll out crescent roll dough to cover the bottom of a 9x13-inch baking dish.

Beat cream cheese, sugar, and vanilla in a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, until smooth.

Spread cream cheese filling over crescent roll dough in baking dish.

Roll out crescent roll dough and place over top of cream cheese. Tuck sides of dough into dish.

Drizzle melted butter evenly over crescent roll dough.

Mix sugar and cinnamon together in a small bowl and sprinkle over top of melted butter.

Bake for 45 minutes, until dough is browned all over.

Check to see that bars are done. Remove from oven or add time as needed.

Cool at room temperature for 1 hour before serving.

Serve or keep in an airtight container for 3 days.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Seal the Crescent Dough Seams 🔒
Pinch and seal all perforations in the crescent roll dough before baking to prevent the cheesecake filling from seeping through and creating a soggy crust.
Room Temperature Cream Cheese is Essential 🧈
Let cream cheese sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that bakes evenly without cracks.
Pre-Toast the Cinnamon-Sugar Crust 🤎
Bake the bottom crescent layer for 8-10 minutes at 350°F before adding the cheesecake filling to create a crispy barrier that prevents sogginess and adds textural contrast.
Chill Before Cutting for Clean Edges ❄️
Refrigerate the finished bars for at least 4 hours (preferably overnight) and use a hot, wet knife wiped between cuts to achieve neat, professional-looking slices without dragging.
Brown Butter Elevates the Cinnamon Coating ✨
Brush the top crescent layer with browned butter instead of regular melted butter for a deeper, nuttier flavor that complements the cinnamon-sugar topping beautifully.