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Sopapilla Cheesecake Bars

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A quick and easy homemade dessert combining creamy cheesecake filling with a flaky, cinnamon-sugar crescent roll crust, perfect for any occasion.

Ingredients

Scale
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
  2. Unroll one can of crescent roll dough and press it firmly into the bottom of the prepared baking dish, pinching seams together to form an even layer.
  3. In a large bowl, beat softened cream cheese until creamy using an electric mixer. Add 1 cup sugar, vanilla extract, and eggs. Mix on medium speed until smooth and fully combined.
  4. Pour the cream cheese mixture over the crescent roll crust and spread evenly with a spatula. Unroll the second can of crescent roll dough and lay it gently on top of the filling, pinching seams to seal.
  5. Brush the top layer with melted butter. Combine 1/2 cup sugar and cinnamon in a small bowl, then sprinkle evenly over the top.
  6. Bake in the preheated oven for 30–35 minutes until golden brown and the filling is set but creamy.
  7. Cool completely to room temperature, then refrigerate for at least 1 hour before cutting and serving.

Notes

Use softened cream cheese for a smooth filling. Pinch crescent roll seams tightly to prevent leaking. Use fresh cinnamon for best flavor. Brush top with melted butter for a golden, crispy crust. Cool bars completely before cutting to avoid filling oozing. Bars can be refrigerated for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: sopapilla cheesecake bars, easy dessert, cinnamon sugar bars, crescent roll dessert, creamy cheesecake bars, quick homemade dessert

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