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Easy Sopapilla Cheesecake Bars with Cinnamon Sugar

Two squares of creamy sopapilla cheesecake topped with cinnamon sugar, served on a white plate.
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Make this easy Sopapilla Cheesecake recipe using crescent roll dough for flaky layers, a creamy filling, and a buttery cinnamon sugar topping. This dessert tastes like a blend of churros and cheesecake.

Ingredients

Scale
  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish.
  3. In a medium bowl, beat the softened cream cheese, 1 cup of sugar, egg, and vanilla extract until the mixture is smooth and creamy.
  4. Spread the cream cheese mixture evenly over the bottom layer of crescent roll dough.
  5. Unroll the second can of crescent roll dough and place it over the cream cheese layer. Pinch the seams together lightly.
  6. In a small bowl, mix the remaining 3/4 cup of sugar and 2 teaspoons of cinnamon together.
  7. Brush the melted butter over the top layer of dough. Sprinkle the cinnamon-sugar mixture evenly over the buttered top.
  8. Bake for 30 to 35 minutes, or until the top is golden brown and the filling is set.
  9. Let the dessert cool completely on a wire rack before slicing into bars. Serve plain or drizzle with honey.

Notes

  • For a richer flavor, substitute honey for some of the sugar in the filling mixture.
  • If you prefer a gooey texture, slightly underbake the bars by about 5 minutes.
  • Slice the bars after they have cooled for the cleanest cuts.

Nutrition

Find it online: https://cookerycommand.com/sopapilla-cheesecake-recipe-bars/