Description

Golden, flaky crescent roll dough layers sandwich a rich, creamy cheesecake filling, all topped with a buttery cinnamon-sugar crust. Sopapilla Cheesecake Bars offer the perfect balance of crispiness and softness, with a touch of honey adding a delightful sweetness. Whether you’re looking for a crowd-pleasing dessert for a party or an indulgent treat for yourself, this easy recipe is a must-try. With minimal ingredients and simple steps, you can enjoy a bakery-quality dessert right from your own kitchen.

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough

2 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup unsalted butter, melted

1/2 cup honey (optional for drizzling)

1/2 cup granulated sugar (for topping)

1 teaspoon ground cinnamon

Powdered sugar for dusting (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the Base: Unroll one can of crescent roll dough and press it into the bottom of the dish, pinching the seams together to create a solid layer.
Make the Filling: In a bowl, beat the cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth. Spread the mixture evenly over the crescent dough.
Add the Top Layer: Unroll the second can of crescent roll dough and carefully place it over the cheesecake filling, pressing the seams together.
Top with Cinnamon-Sugar: Pour melted butter evenly over the top layer. In a small bowl, mix 1/2 cup granulated sugar with cinnamon and sprinkle over the buttered dough.
Bake: Bake for 30–35 minutes until the top is golden brown and crisp.
Cool and Serve: Let cool for at least 20 minutes before slicing. Drizzle with honey and dust with powdered sugar if desired. Serve warm or chilled.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Dessert