Easy Sopapilla Cheesecake Bars!

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Easy Sopapilla Cheesecake Bars are a delightful fusion of creamy cheesecake and sweet, cinnamon-sugar-dusted pastry, inspired by the traditional Mexican dessert, sopapillas. Imagine a buttery, flaky crescent roll dough base that envelops a rich and luscious cheesecake filling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The bars begin with a base layer of crescent roll dough, which forms a tender yet slightly crispy foundation. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The cheesecake filling itself is a heavenly mixture of cream cheese, sugar, vanilla extract, and a touch of lemon juice, 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As they bake, the bars transform into golden brown perfection, filling your kitchen with the irresistible aroma of cinnamon and buttery pastry. Once cooled, they are sliced into squares or bars, revealing layers of fluffy pastry and creamy cheesecake that promise to melt in your mouth with every bite.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy Sopapilla Cheesecake Bars are not just a dessert; they are a celebration of flavors and textures that blend seamlessly together. They are perfect for any occasion, whether served as a sweet treat after a meal, enjoyed with a cup of coffee or tea, or shared with friends and family at gatherings. Their simplicity in preparation belies their decadent taste, making them a favorite for both novice bakers and seasoned dessert enthusiasts alike.

 

Ingredients
  • 2 (8oz.) packs of Pillsbury crescent rolls
  • 2 (8oz.) packs of cream cheese, room temperature
  • 1 cup of sugar
  • 1 teaspoon vanilla
  • ¼ cup butter (melted)
  • 1 tablespoon cinnamon
  • 4 tablespoons sugar

 

Instructions
Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep them together.
bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
I prefer the chilled version so I store mine in the fridge,
Slice into bars and serve.
Enjoy !

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