Easy Sopapilla Cheesecake Bars (Print version)
Flaky crescent dough, creamy cheesecake filling, and a crackly cinnamon sugar top. Ready in about 35 minutes with just six ingredients.
# Ingredients:
For the crust
01 -
2 cans (8 oz each) refrigerated crescent roll dough
02 -
Butter or cooking spray for greasing the dish
For the filling
03 -
2 packages (8 oz / 225 g each) cream cheese, softened
04 -
1 cup (200 g) granulated sugar
05 -
1 teaspoon vanilla extract
For the topping
06 -
1/4 cup (55 g) unsalted butter, melted
07 -
1/2 cup (100 g) granulated sugar
08 -
1 teaspoon ground cinnamon
09 -
Honey for drizzling (optional)
# Instructions:
01 -
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter or cooking spray.
02 -
Unroll one can of crescent dough and press it into the bottom of the dish, pinching the perforated seams together. Optional: pre-bake for 5 minutes for a crisper base.
03 -
Beat the softened cream cheese, 1 cup of sugar, and vanilla extract until completely smooth. Spread evenly over the bottom crust.
04 -
Unroll the second can of dough, pinch the seams together, and lay it over the filling. Stretch gently to reach the edges of the pan.
05 -
Pour the melted butter evenly over the top crust. Mix the remaining 1/2 cup of sugar with the cinnamon and sprinkle evenly over the butter.
06 -
Bake for 25 to 30 minutes until the top is puffed and deeply golden. Cool in the pan for at least 20 minutes before slicing into bars. Drizzle with honey if desired.
# Good to know:
01 -
Best sliced after cooling so the filling sets cleanly.
02 -
Serve warm with honey or chilled with fresh berries.