Sopapilla Cheesecake Bars

5 from 1 vote

Sopapilla cheesecake bars made with crescent dough, cream cheese filling, and a cinnamon-sugar topping. Inspired by the popular Mexican dessert "sopapillas". This is hands down the easiest cheesecake dessert you will ever make! Made in under 50 minutes, no water bath required, and no cracks to worry about.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American, Mexican

Servings:

Calories: 84kcal

Author: Julie Maestre

Ingredients

2 8-ounce cans crescent dough refrigerated
1 cup granulated sugar
2 8-ounce packages cream cheese softened

Topping

3 tbsp granulated sugar
1 tsp ground cinnamon
4 tbsp melted butter unsalted

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray or butter. Unroll one can of crescent dough and press it into the bottom of the baking dish.
In a large bowl, mix the softened cream cheese and 1 cup of sugar until well combined.
Spread the cream cheese mixture over the crescent dough and spread evenly with a spatula.
Unroll the second can of crescent dough and place it on top of the cream cheese mixture.
Pour the melted butter over the top of the dough and spread evenly using a pastry brush.
In a small bowl, combine 3 tbsp of granulated sugar and 1 tsp of cinnamon. Mix well and then sprinkle it over the top of the dough. Bake for 35 minutes. Allow cooling for 20 minutes before slicing into it.

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