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A Pile of Sopapilla Bars on a Plate Dusted with Cinnamon Sugar
Recipe

Sopapilla Cheesecake Bars

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Hispanic

Description

A smooth cheesecake filling is sandwiched between two light and airy wafers in these easy Sopapilla Cheesecake Bars! Finished off with a cinnamon sugar topping, this sweet treat can’t be beat!


Scale

Ingredients

For the Sopapilla Cheesecake Bars

  • 16 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 packages (8 oz) Pillsbury crescent rolls

For the Cinnamon Sugar Topping

  • 1/4 cup (56g) butter, melted
  • 1/4 cup (52g) sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. In a large mixer bowl, add the cream cheese and sugar and mix until well combined.
  3. Add the egg and vanilla extract and mix until well combined. Set aside.
  4. Unroll one can of crescent rolls and spread on the bottom of a 9×13 pan so that you cover the bottom completely. Press the perforations to seal them.
  5. Spread the cream cheese mixture evenly on top of the crescent rolls.
  6. Unroll the second can of crescent rolls and press the seams together. Carefully place in a single layer on top of the cream cheese.
  7. Brush the top of the crescent rolls with melted butter (you may not need quite all of it but want a good layer).
  8. Combine sugar and cinnamon and sprinkle evenly over the top.
  9. Bake the bars for about 30 minutes or until golden brown.
  10. Refrigerate until completely cool, then cut into squares. Store in air tight container in the fridge. Best if eaten within 4-5 days.

Keywords: sopapilla cheesecake, mini cheesecakes, cheesecake bars