Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars – A Sweet, Creamy, Cinnamon-Sugar Delight

These Sopapilla Cheesecake Bars are a deliciously simple dessert made with flaky crescent dough, a rich cream cheese filling, and a buttery cinnamon-sugar topping. Baked until golden and crisp, this crowd-pleasing treat brings together the creamy texture of cheesecake and the comforting flavors of churros in every bite.

Ingredients

• 2 cans (8 oz each) crescent roll dough

• 2 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• ½ cup unsalted butter, melted

• ½ cup granulated sugar (for topping)

• 1 tbsp ground cinnamon

‍ Instructions

Step 1: Prep the Oven & Dough

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a 9×13-inch baking dish.

3. Unroll one can of crescent dough and press it into the bottom of the dish to form the base.

Step 2: Make the Cheesecake Layer

1. In a medium bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth and fluffy.

2. Spread the cream cheese mixture evenly over the crescent dough layer.

Step 3: Top and Sweeten

1. Unroll the second can of dough and place it gently over the cream cheese layer.

2. Pour melted butter over the top layer.

3. In a small bowl, mix the remaining ½ cup sugar with the cinnamon, then sprinkle generously over the buttered top.

Step 4: Bake and Chill

1. Bake for 30–35 minutes or until the top is golden and puffed.

2. Let cool completely, then chill in the fridge for 1–2 hours before slicing into bars.

Tips for Best Results:

• Use full-fat cream cheese for a richer filling.

• For a hint of citrus, add a teaspoon of lemon zest to the cream cheese mixture.

For more details, visit the full recipe

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