Easy Sopapilla Cheesecake Bars
These Sopapilla Cheesecake Bars are super simple, but yummy.
Easy Sopapilla Cheesecake Bars
Makes: A 9×13 pan
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Ingredients
- 2 8oz cans refrigerated crescent rolls
- 2 8oz pkgs cream cheese (softened)
- 1 ½ cups white sugar (divided)
- 1 tsp vanilla
- ½ cup butter (melted)
- 1 Tbsp cinnamon
Instructions:
- Preheat the oven to 350°.
- Unroll 1 can of dough and place in the bottom of an ungreased 9×13 baking pan. Stretch to cover the bottom of the pan, firmly pressing perforations to seal.
- In a medium bowl, beat cream cheese and 1 cup of the sugar with an electric mixer on medium speed until smooth. Beat in the vanilla.
- Spread over the dough in the baking dish.
- Unroll the second can of dough. Firmly press the perforations to seal. Carefully place on top of the cream cheese layer. Pinch the seams together.
- Pour the melted butter evenly over the top.
- Mix the remaining 1/2 cup of sugar with the cinnamon and sprinkle evenly over the butter.
- Bake for 30-35 minutes or until the bars appear set when gently jiggled.
- Cool for about 30 minutes then cover and refrigerate. *These are best served cold. They are easiest to cut after they've been in the fridge for a while.
Notes:
Make Ahead: These are best served cold, so they are an easy make-ahead dessert.
Diet: Egg Free