Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tbsp ground cinnamon
- Honey, for drizzling (optional)
Instructions
- Layer the base. Heat the oven to 350°F (175°C). Unroll one can of crescent dough into a greased 9x13-inch pan, pinching the seams together to seal.
- Beat the filling. Beat the cream cheese, 3/4 cup of the sugar, the vanilla, and the salt until completely smooth and silky.
- Assemble. Spread the filling over the dough. Unroll the second can of dough over the top, pinching seams, and stretching gently to cover.
- Butter and sugar. Pour the melted butter evenly over the top. Stir the remaining 1/4 cup sugar with the cinnamon and shower it over the butter.
- Bake and chill. Bake 28-30 minutes until puffed and deep golden. Cool, then refrigerate at least 2 hours before cutting into 24 bars. Drizzle with honey if you like.
💡 Sopapilla smarts
Pinch the crescent seams together well so the bottom layer seals — gaps let filling leak through. Chill at least 2 hours for clean cuts; warm slices are delicious but gloriously messy. The cinnamon-sugar top should look and crackle like a churro — don't skimp on it.
Common questions
Can I use low-fat cream cheese?
Not recommended — it bakes up grainy instead of silky. Full-fat is the move for cheesecake bars.
Can I make sopapilla cheesecake ahead?
Yes — bake it a day ahead and refrigerate. It slices cleaner and tastes even better cold.
Can I freeze it?
Yes — wrap the baked, cooled bars tightly and freeze up to 2 months. Thaw in the fridge.
Any flavor variations?
Spread a thin layer of dulce de leche under the cream cheese layer, or add a pinch of cayenne to the cinnamon sugar for a Mexican-chocolate twist.
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