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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars

An easy cheesecake recipe with a cinnamon-sugar sopapilla crust.

Author: OnlineCook

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour

Total Time: 1 hour

Servings: 12 Servings

Calories: 536 kcal per serving

Ingredients

  • 1 - pkg. refrigerated crescent roll dough
  • 3 - pkg. cream cheese
  • 1 ½ cups - granulated sugar
  • 1 ½ teaspoons - vanilla extract
  • 1 - pkg. refrigerated crescent roll dough
  • ½ cup - butter
  • ½ cup - granulated sugar
  • 1 tsp - cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. Roll out crescent roll dough to cover the bottom of a 9x13-inch baking dish.
  3. 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.
  4. Spread cream cheese filling over crescent roll dough in baking dish.
  5. Roll out crescent roll dough and place over top of cream cheese. Tuck sides of dough into dish.
  6. Drizzle melted butter evenly over crescent roll dough.
  7. Mix sugar and cinnamon together in a small bowl and sprinkle over top of melted butter.
  8. Bake for 45 minutes, until dough is browned all over.
  9. Check to see that bars are done. Remove from oven or add time as needed.
  10. Cool at room temperature for 1 hour before serving.
  11. Serve or keep in an airtight container for 3 days.

Nutrition

Energy: 536 kcal | Total Fat: 34 g | Saturated: 18 g | Trans: 1 g | Unsaturated: 5 g | Cholesterol: 78 mg | Total Carbs: 54 g | Fiber: 1 g | Sugars: 37 g | Proteins: 6 g | Sodium: 493 mg | Polyunsaturated: 3 g | Monounsaturated: 10 g

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