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Crispy Sopapilla Cheesecake Bars Easy Homemade Recipe with Cinnamon Sugar Crust

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These Crispy Sopapilla Cheesecake Bars feature a flaky cinnamon sugar crust with a creamy cheesecake filling, combining crisp textures and smooth interiors for an addictive dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 can (8 oz / 227 g) crescent roll dough
  • 8 oz (227 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1 large egg, room temperature
  • 3 tablespoons (45 g) butter, melted
  • Cinnamon sugar topping:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon (8 g) ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare your baking pan by lightly greasing it or lining with parchment paper.
  2. In a small bowl, mix together 1/4 cup (50 g) granulated sugar and 1 tablespoon (8 g) ground cinnamon. Set aside.
  3. Unroll the crescent roll dough onto a lightly floured surface. Press the perforations together to create one solid sheet. Transfer it carefully to your prepared 9×9-inch pan, pressing to cover the bottom evenly with the dough coming up slightly on the edges.
  4. In a medium bowl, beat 8 oz (227 g) softened cream cheese with 1/2 cup (100 g) granulated sugar until smooth and creamy. Add 1 large egg and 1 teaspoon (5 ml) vanilla extract, mixing just until combined.
  5. Using a spatula, gently spread the cream cheese mixture evenly over the crescent dough base.
  6. Carefully unroll the second can of crescent dough or reserve half the dough before pressing the first layer. Place it over the cheesecake filling, sealing edges gently with your fingers.
  7. Melt 3 tablespoons (45 g) of butter and brush it generously over the top layer of dough.
  8. Sprinkle the prepared cinnamon sugar mixture all over the buttered surface.
  9. Bake in the preheated oven for 25-30 minutes until the crust is deep golden brown and the cheesecake filling is set but slightly soft in the center.
  10. Let the bars cool in the pan on a wire rack for at least 30 minutes before cutting.
  11. Cut into squares or rectangles with a sharp knife. For cleaner cuts, dip the knife in hot water and wipe between slices.

Notes

Press crescent dough perforations together to prevent filling leakage. Use softened cream cheese at room temperature to avoid lumps. Brush melted butter on top crust before cinnamon sugar for a golden crisp finish. If edges brown too fast, tent with foil halfway through baking. Cool bars completely before slicing to prevent crumbling. Store at room temperature in a loosely covered container to keep crust crispy; refrigeration softens crust.

Nutrition

Keywords: crispy sopapilla cheesecake bars, cinnamon sugar crust, easy cheesecake bars, crescent roll dessert, quick dessert, homemade cheesecake bars

Find it online: https://hungermind.com/crispy-sopapilla-cheesecake-bars-easy-homemade-recipe-with-cinnamon-sugar-crust/