Sopapilla Cheesecake Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 470kcal

Author: Becky Hardin

These sopapilla cheesecake bars are the perfect sweet treat! Made with crescent rolls, these bars are filled with a creamy and sweet filling and they only take 10 minutes to make!

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Equipment

Ingredients

16 ounces refrigerated crescent rolls 454 grams, divided (2 packages)
16 ounces cream cheese 454 grams, room temperature (2 bricks)
1½ cup granulated sugar 300 grams, divided
1 large egg 50 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
⅛ teaspoon kosher salt
1 teaspoon ground cinnamon 3 grams
12 tablespoons unsalted butter 170 grams, melted (1½ sticks)

Instructions

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
Press one of the crescent roll dough layers into the bottom of the pan. Pinch the seams together and bake for 6-8 minutes, or until light golden brown.
16 ounces refrigerated crescent rolls
Let it cool for 5-6 minutes. Then poke holes in the layer with a fork and set aside.
Using a hand mixer, whip the cream cheese, 1 cup of sugar, egg, vanilla extract, and salt together until smooth.
16 ounces cream cheese, 1½ cup granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract, ⅛ teaspoon kosher salt
Pour and spread the filling over the crust evenly.
Lay the other crescent roll layer on a countertop and pinch the seams together. Set aside. Then lay it over the cream cheese filling.
Whisk the remaining sugar and cinnamon together.
1 teaspoon ground cinnamon
Drizzle and spread the butter on the top of the dough and sprinkle the cinnamon sugar on top of the melted butter.
12 tablespoons unsalted butter
Bake for 20-25 more minutes, or until the crust has turned a light golden color.
Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.

Notes

Be sure to spray your baking dish with non-stick spray before placing in the pastry layer.
Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.

Storage: Store sopapilla cheesecake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition