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Easy Sopapilla Cheesecake Bars

Close-up of two stacked squares of sopapilla cheesecake, showing flaky layers and creamy filling.
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Make simple, layered dessert bars featuring a creamy cheesecake filling between flaky pastry, topped with cinnamon sugar.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) tubes refrigerated crescent roll dough
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking pan.
  2. In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract until the mixture is smooth. Set aside.
  3. Unroll one tube of crescent roll dough and press the triangles into the bottom of the prepared baking pan, sealing the seams to form a crust layer.
  4. Spread the cream cheese mixture evenly over the bottom crust layer.
  5. Unroll the second tube of crescent roll dough. Place the triangles over the cream cheese layer, overlapping slightly and sealing the seams to cover the filling completely.
  6. In a small bowl, mix the remaining 3/4 cup granulated sugar and 2 tablespoons cinnamon.
  7. Brush the melted butter evenly over the top layer of dough. Sprinkle the cinnamon-sugar mixture over the buttered top.
  8. Bake for 25 to 30 minutes, or until the top is golden brown and the filling is set.
  9. While the bars cool slightly, whisk together the powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract to create a thin glaze.
  10. Drizzle the glaze over the warm bars before cutting into squares.

Notes

  • For a traditional sopapilla flavor, you can substitute the glaze with warm honey drizzled over the bars immediately after baking.
  • If you prefer a slightly thicker crust, let the bottom layer of dough rest for 5 minutes before spreading the filling.
  • Cut the bars only after they have cooled for at least 30 minutes for cleaner slices.

Nutrition

Find it online: https://tastytribune.com/sopapilla-cheesecake-recipe-easy-bars/