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Sopapilla Cheesecake Bars

Deliciously creamy cheesecake sandwiched between flaky cinnamon-sugared dough, perfect for desserts and brunch.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough and Topping
  • 2 sheets sheets of refrigerated crescent roll dough or refrigerated pie dough Crescent rolls make it faster.
  • 1 cup granulated sugar total, split between filling and topping 1/2 cup for filling, 1/2 cup for topping.
  • 2 tsps ground cinnamon For topping.
  • 1/2 cup unsalted butter, melted Plus extra for brushing.
Filling
  • 8 oz cream cheese, softened to room temperature Full-fat gives the best texture.
  • 1 large egg Room temperature for smooth mixing.
  • 1 tsp vanilla extract For flavor.
Finishing Touch
  • to taste none honey or maple syrup For drizzling after baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easy removal.
  2. Unroll one dough sheet and press it evenly into the bottom of the prepared pan. If using crescent dough with seams, press seams together so there are no large gaps.
  3. Beat the softened cream cheese with 1/2 cup sugar, the egg, and vanilla until smooth and lump-free. Scrape the bowl to ensure the mixture is homogeneous.
  4. Spread the cream cheese mixture over the bottom dough in an even layer.
  5. Lay the second dough sheet over the filling. Gently press to seal the edges, and use a fork to prick the top in a few places to allow steam to escape.
  6. Brush the top with melted butter, sprinkle the remaining 1/2 cup sugar mixed with cinnamon evenly over the buttered surface.
Baking
  1. Bake on the middle rack for 25–30 minutes, or until the top is a deep golden brown and the filling is set around the edges.
  2. Cool the pan on a rack for at least 20 minutes. While still slightly warm, drizzle with honey or allow to cool completely and then slice into bars.

Notes

Chill sliced bars for cleaner edges. Store leftovers in an airtight container for up to 4–5 days.