Easy Sopapilla Cheesecake Bars
Updated: May 5
Inspired by the popular Mexican pastry, these double-crusted cinnamon-sugar cheesecake bars are a deliciously easy dessert. This simple, yet addictive, dessert is made of a rich and thick sweetened cream cheese filling layered between pillowy crescent dough, brushed with melted butter, sprinkled with cinnamon-sugar, and baked until crunchy and flaky. A mix between fried dough and a snickerdoodle in cheesecake form, this treat is perfect to celebrate Cinco de Mayo or to bring to a potluck dinner.
2 (8 ounce) packages cream cheese, softened
¼ cup sour cream
1 cup white sugar
2 tsp pure vanilla extract
1 large egg
1 tsp ground cinnamon
2 (8 ounce) cans refrigerated crescent rolls
⅓ cup sugar
2 tsp ground cinnamon
2 Tbsp unsalted butter, melted and slightly cooled
¼ cup honey, optional
Preheat oven to 350°F. Spray a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, use an electric handheld mixer to beat together the cream cheese, sour cream, sugar, vanilla, egg, and cinnamon on medium speed until smooth and fluffy, 1 to 2 minutes.
Unroll crescent roll dough onto a flat surface, and use a rolling pin to roll each piece into 9x13 inch rectangles. Press one piece of the dough into the bottom of the prepared baking dish, pinching the perforations together to seal.
Using a rubber spatula, evenly spread the cream cheese mixture on top of the crescent dough in the baking dish, then cover with the remaining piece of crescent dough. Use your fingers to pinch the perforations together to seal.
In a small bowl, whisk together the sugar and cinnamon.
Pour the melted butter over the top of the crescent dough and spread to coat. Evenly sprinkle the cinnamon sugar on top of the melted butter.
Bake for about 30 minutes, or until the crescent dough is puffed and golden brown. Remove from the oven and drizzle with honey if desired. Cool completely in the pan before cutting into squares and serving.