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–+ servings
Stack of sopapilla cheesecake bars on a plate with cinnamon sticks.

Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars are an easy layered dessert with cinnamon-sugar, flaky crescent dough, and a creamy cheesecake filling. 
Author Amber Brady
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Yields 15 servings

Ingredients

Cinnamon-Sugar Mixture:

  • ½ cup (100 g) granulated sugar
  • 2 Tbsp ground cinnamon

Cheesecake Filling:

  • 16 ounces (452 g) block-style cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Crust:

  • 2 cans Pillsbury crescent dough sheets

Instructions

  • Preheat oven to 350℉. Combine the cinnamon and sugar in a small bowl. Set aside.
  • Beat the cream cheese with an electric mixer until smooth. Add the sugar, egg, and vanilla. Beat until smooth and creamy, scraping the bowl as needed. Set aside.
  • Lightly grease a 13×9-inch pan with non-stick spray. (Lining the pan with parchment paper overhanging is optional, but nice to lift the dessert out of the pan for easy cutting.)
  • Sprinkle the bottom of the pan evenly with half of the cinnamon-sugar mixture.
  • Unroll one of the crescent dough sheets and set it on top of the cinnamon-sugar. Arrange the dough to fit the pan. Pinch together any tears in the dough.
  • Spread the cheesecake filling evenly over the dough.
  • Unroll the second can of dough and place it over the cheesecake filling. Sprinkle the remaining cinnamon-sugar mixture on top of the dough.
  • Bake at 350℉ for about 30 minutes until dough is baked and cheesecake seems set when gently shaken.
  • Allow the dessert to cool for 30 minutes to allow the cheesecake to firm up before cutting and serving it. You may cover and chill the dessert in the fridge for 1-2 hours, if desired. It’s great warm or cold.

Notes

  • If using crescent ROLLS instead of SHEETS: Place the second can of dough onto a lightly floured piece of parchment paper to press the perforations together. Then carefully turn the dough over on top of the cream cheese filling, peeling the parchment away.
  • Flatten/stretch crescent sheets minimally. The sheets should fit the pan almost entirely without needing to flatten or stretch the dough much. If you have to use crescent rolls and press the seems together, you may need to trim or fold any excess dough.
  • Cover and store leftovers in the fridge for up to 3-4 days. Freezing is not recommended, as the crescent dough may be a bit soggy once thawed.

    • Nutrition

    Serving: 1 piece | Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 135mg | Fiber: 1g | Sugar: 16g