Sopapilla Cheesecake Bars
These Sopapilla Cheesecake Bars combine creamy cheesecake with buttery crescent dough, topped with cinnamon sugar for a delightful dessert.
Ingredients
For the Cheesecake Filling
- 16 ounces cream cheese, at room temperature Make sure it's softened for easy mixing.
- 1 cup sugar, divided 1 cup for the filling, 3/4 cup for topping.
- 1 teaspoon vanilla extract Enhances the flavor of the filling.
For the Dough
- 2 packages refrigerated crescent dough sheets (8 ounces each)
For the Topping
- 1 teaspoon ground cinnamon
- 1/2 cup butter, at room temperature Helps create a crumbly topping.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly spray a 9×13 baking dish with cooking spray.
- In a mixing bowl, combine softened cream cheese, 1 cup of sugar, and vanilla extract, and beat until smooth.
- Unroll one sheet of crescent dough and press it into the bottom of the prepared baking dish.
- Spread the cream cheese mixture evenly over the crescent dough layer.
- Lay the second sheet of crescent dough over the cream cheese layer, pressing lightly to seal.
Topping and Baking
- In a small bowl, mix the remaining 3/4 cup of sugar with ground cinnamon and softened butter until crumbly.
- Drop pieces of the cinnamon sugar mixture over the top of the second layer of dough.
- Bake in the preheated oven for about 30 minutes or until golden and puffy.
Cooling
- Allow to cool after baking to develop flavor and make for easier slicing.
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Notes
Serve warm or chilled, optionally dusted with powdered sugar or paired with ice cream or whipped cream. For added fun, try drizzling with chocolate or caramel sauce.