Cinnamon Sugar Sopapilla Cheesecake Bars
These Sopapilla Cheesecake Bars are a dreamy mash-up of creamy cheesecake, buttery crescent pastry, and cinnamon sugar magic. Sweet, rich, and crispy on top, these bars are wildly addictive and deceptively easy to make.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
2 hours hrs
Total Time 2 hours hrs 45 minutes mins
- Cooking spray for greasing
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract use pure for best flavor
- 1 ¾ cups granulated sugar divided
- 2 cans 8 oz each refrigerated crescent roll dough
- ½ cup unsalted butter softened to room temp
- 1 teaspoon ground cinnamon
- ¼ cup honey for drizzling
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a mixing bowl, beat cream cheese with 1 cup sugar and vanilla extract until smooth and fluffy.
Unroll one can of crescent dough. Press it into the bottom of the baking dish, stretching slightly to fit.
Spread cream cheese mixture evenly over the dough.
Unroll the second can of crescent dough and lay it gently over the cream cheese filling.
In a small bowl, mash together remaining 3/4 cup sugar, softened butter, and cinnamon until it forms a thick paste.
Dot and spread this mixture evenly over the top layer of dough.
Bake for 30 minutes or until golden brown and puffed.
Remove from oven and drizzle with honey while still warm.
Let cool in the pan for 2 hours before slicing into bars. Serve chilled or at room temperature.
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Use parchment paper for easy removal from the pan.
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For extra crunch, sprinkle chopped pecans or walnuts before baking.
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Swap honey for maple syrup if preferred.
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Store leftovers in the fridge for up to 5 days.
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Best served slightly chilled for the cleanest slices.