Description
Sweet Sopapilla Cheesecake Bars are a delightful dessert featuring layers of flaky crescent roll dough sandwiching a creamy, smooth cheesecake filling. Topped with a buttery cinnamon sugar mixture, these bars bake to a golden brown perfection and are perfect for any occasion requiring a sweet treat with a comforting texture and rich flavor.
Ingredients
Scale
Cheesecake Filling
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature and lightly beaten
Dough and Topping
- 2 (8-ounce) packages crescent roll sheets
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy, about 3 minutes using an electric mixer.
- Add Sour Cream and Vanilla: Add the sour cream and vanilla extract to the cream cheese mixture, mixing on low speed until fully incorporated for a smooth texture.
- Fold in Eggs: Gently fold in the lightly beaten eggs just until combined, being careful not to overmix to maintain a creamy filling.
- Prepare Bottom Crust: Unroll one package of crescent roll dough and press it evenly into the bottom of the prepared pan, sealing any seams so the crust holds together well.
- Spread Filling: Evenly spread the cheesecake filling over the crescent roll dough in the pan and smooth the top with a spatula for uniform coverage.
- Add Top Crust: Place the second sheet of crescent roll dough over the cheesecake filling, gently stretching it to cover the entire surface completely.
- Mix Cinnamon Sugar: In a small bowl, combine the remaining 1/2 cup granulated sugar and the ground cinnamon to create the cinnamon sugar topping.
- Add Butter and Topping: Pour the melted butter evenly over the top layer of dough, then sprinkle the cinnamon sugar mixture evenly over the butter for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the top is golden brown and the dough is fully cooked through.
- Cool and Chill: Allow the bars to cool completely on a wire rack, then refrigerate for at least 3 hours before slicing into squares and serving to let the flavors meld and texture set.
Notes
- Make sure the cream cheese and sour cream are at room temperature to ensure a smooth, lump-free filling.
- Do not overmix the batter after adding eggs to maintain a light, creamy filling texture.
- Chilling the bars before serving helps them firm up and makes slicing easier.
- You can substitute crescent roll dough with puff pastry for a flakier crust if desired.
- Store leftover bars covered in the refrigerator for up to 4 days.
