Sopapilla Cheesecake Bars
These Sopapilla Cheesecake Bars layer refrigerated crescent roll dough with a sweet cream cheese filling and a buttery cinnamon sugar topping. They’re easy, great for potlucks, and even better made ahead and chilled.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough crescent sheet dough if available
- 2 tablespoons unsalted butter melted, for brushing bottom crust (optional)
- 16 oz cream cheese 2 packages (8 oz each), softened to room temperature; full-fat preferred
- 1 cup granulated sugar
- 1 large egg room temperature if possible
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt or table salt just a pinch, to balance sweetness
- 1/2 cup unsalted butter melted, for topping
- 3/4 cup granulated sugar for cinnamon sugar topping
- 1 1/2–2 teaspoons ground cinnamon adjust to taste
- 1–2 tablespoons honey for drizzling after baking (optional, for classic sopapilla flavor)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Optionally line with parchment paper, leaving overhang on the long sides for easy lifting after baking.
- Open one can of crescent roll dough. Unroll and press it evenly into the bottom of the prepared baking dish, pinching the seams together to form one solid layer. If it tears, simply patch with your fingers. Brush lightly with the 2 tablespoons of melted butter if using.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 1–2 minutes. Add the 1 cup granulated sugar, egg, vanilla, and salt. Beat again until completely smooth and no lumps remain, scraping down the sides of the bowl as needed.
- Pour the cream cheese mixture over the bottom crescent roll crust. Use a spatula or the back of a spoon to spread it into an even layer, gently nudging it into the corners without disturbing the crust underneath.
- Open the second can of crescent dough. If using crescent sheet dough, unroll and carefully place it over the cream cheese layer in one piece. If using regular crescent triangles, arrange them across the top and pinch the seams together as best you can. Small gaps are fine and will be covered by the topping.
- Pour the 1/2 cup melted butter evenly over the top crescent roll layer. Use a pastry brush or the back of a spoon to spread it so the entire surface is coated.
- In a small bowl, stir together the 3/4 cup granulated sugar and 1 1/2–2 teaspoons ground cinnamon until well combined. Sprinkle this mixture evenly over the buttery top layer, covering as much of the dough as possible.
- Bake in the preheated oven for 28–35 minutes, or until the top is golden brown, the edges are bubbly, and the center looks set but still slightly jiggly, similar to cheesecake. Start checking around 25 minutes, as ovens vary.
- Transfer the pan to a cooling rack and let the bars cool at room temperature for 30–45 minutes. Cover and refrigerate for at least 2–3 hours, or overnight, until fully chilled and set for the cleanest slices.
- Once chilled, lift the bars from the pan if using parchment, and cut into squares or bars with a sharp knife, wiping the blade between cuts. Right before serving, drizzle lightly with honey if desired.
Notes
Makes about 16 large bars or up to 24 smaller bars, depending on how you slice them. Store leftovers covered in the refrigerator for 4–5 days. For longer storage, chill fully, slice, freeze the bars on a parchment-lined sheet until firm, then transfer to an airtight container for up to 2 months. Thaw in the fridge overnight. For a less sweet version, you can reduce the sugar in the filling to 3/4 cup. For best texture and neat slices, use room-temperature cream cheese and egg, avoid overbaking, and allow full chill time before cutting. Optional variations: swirl berry jam into the filling, add chopped nuts to the topping, or stir mini chocolate chips into the cream cheese layer.
Nutrition
Calories: 320kcal
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