Sopapilla Cheesecake Bars
User Reviews
4.3
Sopapilla Cheesecake Bars
Description
This recipe starts by pre-baking the bottom layer of pressed crescent roll dough to create a light crust that supports the creamy filling. The filling is made by beating together cream cheese, sugar, and vanilla until smooth and spread evenly over the pre-baked base. The second layer of crescent roll dough is stretched over the filling and pinched together to seal, creating a sandwich effect.
Before baking, melted butter is poured evenly atop the dough to soak through during baking, followed by a sprinkle of cinnamon sugar which adds a sweet, spiced crust. Baking at 350°F caramelizes the butter and sugar, creating a crisp, cinnamon-flavored topping that contrasts with the cheesecake layer. The final bars have a tender, slightly flaky crust with a rich, tangy filling and a sweet, spiced finish.
They are best cut into squares once fully cooled and served as a snack or dessert with a warm beverage. The recipe uses readily available refrigerated crescent roll dough and standard cream cheese for a straightforward preparation.
Ingredients
Sopapilla Cheesecake Bars
- 2 packages crescent rolls or sheets, refrigerated
- 3 ounce packages cream cheese
- 1-1/2 cups sugar
- 1-1/2 teaspoon vanilla
Cinnamon Sugar Topping
- 1/4 cup butter
- 1/2 cup sugar
- 2 teaspoons cinnamon
Instructions
- First, Heat oven to 350°F.
- Next, Spray a 9x13 glass baking dish with cooking spray.
- Then unroll 1 can of crescent roll dough and press into the bottom of the prepared 9x13 baking dish. Stretch it out to cover the bottom of the pan and pinch together the perforations. Don't worry if it is not perfect, it will be covered up with the cheesecake layer.
- After that, pre-bake the bottom sheet in a 350 degree preheated oven for about 7 or 8 minutes.
- Next, in a medium bowl, beat together cream cheese, 1-1/2 cups of sugar and 1-1/2 teaspoon vanilla.
- Then spread the cheesecake mixture evenly over the pre-baked crescent dough in the baking dish.
- After that, unroll the second can of crescent rolls and stretch it out on top of cream cheese layer. Pinch together the perforations.
- Once crust is spread out, pour the melted butter evenly over top.
- Then stir together the remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Finally, bake about 35 minutes or until center is set.
- Cool for about 20 minutes.
- Refrigerate to allow the Sopapilla Cheesecake Bars to set and to make it easier to cut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 512mg | 21% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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