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Sopapilla Cheesecake Bars

A delightful dessert that combines creamy cheesecake with flaky sopapillas, made with just five ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans refrigerated crescent dough sheets
  • 16 ounces cream cheese, fully softened
  • 1 cup granulated sugar, divided 3/4 cup for filling, 1/4 cup for topping
  • 1/2 cup butter, melted
  • 1 tablespoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×13-inch glass baking dish.
  2. Unroll one crescent dough sheet and press it into the bottom of the baking dish.
  3. In a mixing bowl, beat the softened cream cheese with 3/4 cup of the sugar until smooth.
  4. Spread the cream cheese mixture over the bottom dough layer.
  5. Lay the second crescent dough sheet over the filling and press it into place.
  6. Stir together the remaining 1/4 cup sugar and the cinnamon.
  7. Pour the melted butter over the top dough and cover with the cinnamon-sugar mixture.
Baking
  1. Bake for about 30 minutes, until the top is golden brown and flaky.
  2. Let cool, then chill completely before slicing.

Notes

These cheesecake bars can be served chilled or at room temperature. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for longer storage.