Real Recipes From Real Home Cooks ®

sopapilla cheesecake bars

(1 rating)
Recipe by
Debby DeRousse
Houston, TX

Oh my, one of the best cheesecakes I've made. Who can resist crescents, cream cheese, cinnamon and butter?

(1 rating)
yield 8 -12
cook time 30 Min
method Bake

Ingredients For sopapilla cheesecake bars

  • 2 can
    refrigerated crescent dinner rolls
  • 2 pkg
    (8oz. ea) cream cheese
  • 1 1/2 c
  • 1 tsp
  • 1/2 c
    melted butter
  • 1 Tbsp
    grd. cinnamon

How To Make sopapilla cheesecake bars

  • 1
    Unroll 1 can of dough, place in bottom of ungreased 13x9 baking dish. Stretch to cover bottom of dish, firmly pressing perforations.
  • 2
    In medium bowl, beat cream cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread on dough in baking dish.
  • 3
    Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Pour melted butter evenly over top of dough. Mix remaining 1/2 cup sugar with the cinnamon and sprinkle evenly over butter.
  • 4
    Bake about 30 minutes in 350 degree oven until center is set. Cool slightly about 20 minutes and serve. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

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