Description
These Sopapilla Cheesecake Bars are an easy cheesecake recipe with flaky cinnamon sugar pastry and a sweet layer of cheesecake in the middle!
Ingredients
Scale
- 2 cans (8 count) Crescent Rolls
- 2 (8 ounces) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
Topping
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- Unroll 1 can of crescent rolls and lay flat in the bottom of the baking dish. Stretch the rolls to cover the bottom of the pan and pinch any seams closed.
- In the bowl of your stand mixer combine cream cheese, 1 cup sugar and vanilla until combined and smooth, scraping the sides of the bowl as necessary.
- Spread this over top of the crescent roll layer.
- Unroll the remaining can of crescent rolls and lay this on top of the cream cheese mixture and again, pinch any open seams closed as best you can.
- Pour the melted butter evenly on the top.
- Prepare the topping by mixing together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar on top of the the butter.
- Bake for 30 minutes until top is golden brown.
- Let cool for approximately 20 minutes and then cover and refrigerate for 4 hours or overnight.
- Cut into bars
Notes
Store airtight in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 174
- Sugar: 12 g
- Sodium: 109.8 mg
- Fat: 11.1 g
- Carbohydrates: 17.1 g
- Protein: 1 g
- Cholesterol: 23.4 mg
