This super Easy Sopapilla Cheesecake Bars makes a delicious dessert in a snap! Two layers of crescent rolls filled with a sweet cream cheese filling then topped with melted butter and cinnamon sugar and baked until golden brown.
Easy Sopapilla Cheesecake Bars
The best dessert for Taco Tuesday? For sure it has to be this Easy Sopapilla Cheesecake Recipe! A quick and simple dessert that is so satisfying and the perfect way to end a weeknight dinner, serve for a special occasion, or bring to a picnic or potluck dinner.
Love an easy dessert recipe? Check out these: 5-Ingredient Oreo Cheesecake Cookies | Easy Coconut Cookies | Caramel Apple Texas Sheet Cake | No Bake Reese’s Peanut Butter Bars
The Ingredients
Here’s what you’ll need to make the Easy Sopapilla Cheesecake Bars (the exact measurements and full recipe instructions are below in the printable recipe card):
- Refrigerated crescent rolls – you can use Pillsbury or a generic brand that you like.
- Granulated sugar
- Vanilla extract
- Cream cheese
- Butter
- Ground cinnamon
How to Make Sopapilla Cheesecake Bars
Preheat the oven to 350F. Spray 9 x 13 baking dish with cooking spray and set aside.
Open and press one of the tubes of the crescent rolls into the bottom of the dish, pinching the seams together.
In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla with an electric mixer until smooth. Spread mixture over crescent roll dough in the pan.
Open the remaining crescent roll dough tube and unroll over the top of the cheesecake filling, pinching the seams together.
Brush the melted butter over top of the crescent roll dough.
In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.
Bake for about 30 minutes until golden brown.
Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.
Some like to eat the cheesecake squares warm while others enjoy them better when chilled. Either way is the right way!
Toppings for Sopapilla Cheesecake
- Vanilla bean ice cream
- Whipped cream
- Cherry pie filling
- Caramel sauce
- Hot fudge sauce
- Honey
How to Store Leftovers
Keep the leftover cheesecake squares in an airtight food storage container in the refrigerator for up to five days.
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Preheat the oven to 350F.
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Spray 9 x 13 baking dish with cooking spray.
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Open and press one of the tubes of the crescent rolls into the bottom of the dish, pinching the seams together.
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In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla with an electric mixer until smooth. Spread mixture over crescent roll dough in the pan.
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Open the remaining crescent roll dough tube and unroll over the top of the cheesecake filling, pinching the seams together.
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Brush the melted butter over top of the crescent roll dough. In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.
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Bake for about 30 minutes until golden brown. Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.
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