These Sopapilla Cheesecake Bars feature a rich, creamy cheesecake layer sandwiched between two sheets of flaky crescent roll pastry, all topped with buttery cinnamon sugar. Made with just 8 ingredients, this quick and easy dessert is irresistibly delicious!
Ingredients:
- 2 (8 oz) cans crescent rolls
- 24 oz cream cheese, softened
- 1 ¼ cups sugar, divided
- 1 tablespoon cornstarch (optional for extra thickness)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup unsalted butter, melted
- 2 teaspoons cinnamon
Instructions:
- Preheat oven to 350°F and lightly grease a 9×13 inch pan.
- Roll out one can of crescent rolls and press into the bottom of the pan, sealing any seams.
- In a bowl, beat the cream cheese until smooth, then mix in 1 cup of sugar, cornstarch, vanilla, and egg until creamy.
- Pour the cheesecake mixture over the crescent dough in the pan, smoothing it out.
- On a separate surface, unroll the second can of crescent rolls, pinching seams and rolling it slightly larger. Gently place it on top of the cheesecake layer.
- Brush the melted butter over the top layer of dough.
- Combine the remaining ¼ cup sugar with cinnamon and sprinkle evenly over the bars.
- Bake for 35-40 minutes or until golden brown. Cool to room temperature, then chill for at least 3 hours before serving.
Store in the fridge for up to 4 days or freeze for later enjoyment!