Sopapilla Cheesecake Bars

I first had these bars at my paella party this summer where someone brought them unexpectedly. Luckily I was able to grab one because before I went back for another they were all gone!

At that party they were served warm and they were delicious but I have to say I think the flavors stand out better when served cold, more like a traditional cheesecake.

These are great because they seriously have only 7 ingredients and I often have them on hand. I am also a big fan of desserts that can be made in a 9 by 13 dish because they feed lots of people and travel easily.

These were definitely the favorite thing I made at the Cinco de Mayo party. The crunchy cinnamon sugar top and the melt in your mouth cream cheese layer made people ask for seconds and thirds.

So go make them! You won't regret it!

Sopapilla Cheesecake Bars
recipe adapted from Cookies and Cups

Makes 30 bars

2 cans refrigerated crescent rolls
2 (8 oz) packages cream cheese (softened)
1 cup sugar
1 tsp vanilla
6 tablespoons butter, melted
1/2 cup sugar
1 tbsp cinnamon


Preheat oven to 350 degrees.

Unroll one can of crescent rolls and press into bottom of 9 by 13 pan.  Pull the dough around until it fits all the way into the edges of the pan and is sealed.

With a mixer, blend together cream cheese, sugar and vanilla until smooth. Spread over bottom layer of crescent rolls.

Unroll 2nd can of crescent rolls over cream cheese layer. Pinch edges and seams closed.

Melt butter and pour over the top layer of crescents. Combine cinnamon and sugar and sprinkle evenly over butter.

Bake for 30 minutes and check to see if top is golden brown and most of butter is cooked. Bake for an additional 10 minutes if necessary.

Let cool 20 minutes before refrigerating at least 2 hours to chill.

Cut into bars and serve.


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