Description
Indulge in the heavenly taste of Sopapilla Cheesecake Bars, a fusion of traditional sopapillas and creamy cheesecake layered between flaky crescent rolls. This dessert is an excellent choice for those seeking a simple yet delectable treat, blending cinnamon’s aromatic warmth with the velvety richness of cream cheese.
Ingredients
Scale
- 2 cans (8 oz each) Pillsbury™ Original Crescent Rolls (8 Count)
- 2 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (177°C).
- Take one can of the crescent roll dough, unroll it, and lay it flat in the bottom of an ungreased 13×9-inch glass baking dish. Stretch the dough to cover the bottom and firmly press down at the perforations to seal any gaps.
- In a medium-sized bowl, beat the softened cream cheese with 1 cup of sugar using an electric mixer at medium speed until the mixture is smooth. Add the vanilla extract and continue to beat until fully incorporated. Spread this cream cheese mixture evenly over the crescent roll layer in your baking dish.
- Unroll the second can of crescent dough, pressing the perforations to seal it like the first. Carefully lay it on top of the cream cheese layer, ensuring to pinch any seams together to seal.
- Drizzle the melted butter evenly over the top crust. Combine the remaining 1/2 cup of sugar with the ground cinnamon and then sprinkle this mixture evenly over the buttered dough.
- Bake in the preheated oven for 30-35 minutes. The top should turn golden brown, and the bars should set when the pan is gently shaken. Remove from the oven and allow to cool for about 30 minutes. For cleaner cuts, refrigerate before slicing into bars.
- Prep Time: Approximately 15 minutes
- Cook Time: 30-35 minutes