My husband absolutely loves cheesecake, but I rarely make it – or really any other cakes lately. Mostly, I don’t have time for desserts that are completed in multiple steps, whether it’s baking the crust and then the cake, or baking the cake and then frosting it. I’ve been too busy lately and frankly, I tend to run out of steam by the time I hit that second step, sometime hours later. I drag myself through it, but the baking process is no longer enjoyable at that point.
Enter these Sopapilla Cheesecake Bars. All of the great flavor of cheesecake, plus the wonderful cinnamon-sugar of the Mexican pastry, much less fuss. While I love the graham cracker crust on regular cheesecakes, the crispy cinnamon sugar on top of these bars more than makes up for it being missing. They were delicious.
Sopapilla-Inspired Cheesecake Bars
Adapted from Pillsbury
Makes at least 16 servings
- 2-8 oz. cans Pillsbury crescent rolls
- 2-8oz. packages cream cheese, softened
- 1 1/2 c. granulated sugar, divided
- 1 tsp. vanilla extract
- 1 stick unsalted butter, melted
- 1 Tbs. ground cinnamon
Preheat oven to 350°F.
In an ungreased 9×13 inch glass baking dish, unroll 1 can of crescent rolls, carefully stretching to cover the bottom of baking dish. Pinch together perforations to seal.
In a large bowl – or the bowl of a stand mixer – beat cream cheese and 1 cup of sugar until thoroughly combined. Add vanilla. Spread evenly over crescent rolls in the baking dish.
Unroll other can of crescent rolls, stretching to cover cream cheese layer while simultaneously pinching together perforations to seal.
Pour melted butter evenly over top of crescent rolls.
In a small dish, mix remaining 1/2 cup of sugar and the cinnamon. Sprinkle evenly over top. It will be a nice, thick layer of cinnamon sugar.
Bake for 30 minutes, until center is set. Allow to cool on stove or a wire rack for 30-60 minutes. Transfer to the fridge to chill before cutting.
Store covered in the refrigerator.
8 thoughts on “Sopapilla-Inspired Cheesecake Bars”
I love using crescent rolls to make desserts! This looks so delicious and one my family will love.
What a amazing use of cresent rolls, the topping looks amazing, love the flavors you used.
Your husband has great taste! And you are very clever indeed to use Pillsbury Crescent Rolls to bake up scrumptious so papilla-inspired cheesecake bars =)
What fabulous bars!! Between the crescent rolls, cheesecake filling and cinnamon, I could not resist!!!
I love making these bars! They are so super easy and taste great too!
I’ve never had sopapilla but I see I’m missing out, especially the cheesecake version!
Looks like a tasty dessert!
Yum! Such a wonderful dessert for a celebration!