Sopapilla Cheesecake
Made with crescent roll dough, these Sopapilla Cheesecake Bars are easy and quick to make. You'll love the layers of cinnamon sugar and sweet cream cheese.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: cake, Dessert
Cuisine: Mexican/Spanish
Keyword: Cheesecake, sopapilla
Servings: 15
Calories: 243kcal
Author: Kelsey Crist
Pastry Brush
Electric Mixer
Mixing Bowls
9 x 13 Glass Pan
- 2 (8 ounce) tubes refrigerated crescent rolls
- 2 (8 ounce) package cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter melted
For the Cinnamon Sugar
- 1/2 cup sugar
- 1 1/2 tablespoon cinnamon
Preheat oven to 350. Unroll and spread 1 can of crescent rolls on the bottom of an un-greased 9x13 pan.
In a medium bowl, beat cream cheese, sugar, and vanilla. Spread mixture over the crescent rolls in the pan.
Unroll and spread the remaining crescent rolls over the cream cheese mixture.
In a small bowl, mix cinnamon and sugar. Spread melted butter over the top of the crescent rolls (you probably won't use the whole 1/4 cup) and and sprinkle generously with cinnamon sugar.
Bake for 30 minutes, or until golden brown. Optional: Lightly drizzle with honey.
Cool to room temperature and serve. Refrigerate any leftovers.
- If you want to save this sopapilla cheesecake recipe for later, place in an airtight container in the refrigerator, although this delicious confection won't last in the fridge long.. everyone will be sneaking back for more!
Serving: 1g | Calories: 243kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 473mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 111IU | Calcium: 115mg | Iron: 1mg