Sopapilla Cheesecake
These decadent sopapilla cheesecake bars are made using 6 simple ingredients, is ready in less than 1 hour and has the traditional flavors of creamy cheesecake without all of the work.
Ingredients
- 2 - 8 oz. packages of crescent rolls
- 3 - 8 oz. packages of cream cheese room temperature
- 1 ¾ cup granulated sugar divided
- 2 teaspoons vanilla extract
- ½ cup unsalted butter melted
- 2 teaspoons ground cinnamon
- Optional: drizzle of honey
Instructions
- Preheat the oven to 350°F. Spray a 9”x13” glass baking dish with nonstick cooking spray.
- Opening one can of crescent rolls, roll them out into the bottom of the baking dish. Press to fill out the entire bottom of the dish and press any seams together. (see note)
- In a medium mixing bowl, beat together cream cheese, 1 ¼ cups of granulated sugar, and the vanilla extract. Beat until creamy and fluffy.
- Spread the cream cheese mixture evenly over the bottom crescent roll crust.
- Roll the second can of crescent rolls out on a sheet of parchment paper. Press the seams together well and pat out the dough to form a 9x13 rectangle that will fill out the top of the baking dish.
- Lift the parchment paper and flip it upside down over the cream cheese mixture. Peel away the parchment paper and tuck the dough to each edge of the baking dish.
- Pour the melted butter over the top of the dough and use a pastry brush, if needed, to spread.
- Combine the remaining ½ cup sugar and the cinnamon to make cinnamon sugar. Sprinkle the cinnamon sugar over the melted butter as evenly as possible.
- Bake for 35-40 minutes, until the crescent dough is puffed across the top and the sopapilla cheesecake is golden brown.
- Allow the cheesecake to cool and then cut into bars. Serve with a drizzle of honey, if desired.
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Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, once it has cooled, wrap tightly in plastic wrap and freeze for 1 month.
Notes:
If you are using the crescent sheets with the seams, be sure to pinch these together so the filling doesn't bake out.
Tops of the cheesecake will turn dark brown because of the cinnamon, but to make sure it bakes without over-browning, place it on the bottom shelf.
The cake needs to cool at least 30 minutes before slicing. We like to cut it once it has cooled completely because it's easier to lift the bars from the pan.
Do not remove the sopapilla cheesecake bars from the oven too soon. The edges will puff first, but the center needs to puff as well.
If you add more cinnamon to the sugar mixture, the top will be darker.
Nutrition
Calories: 224kcal | Carbohydrates: 32g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 333IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.1mg
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