Mexican Sopapilla Cheesecake Bars Recipe
These Mexican Sopapilla Cheesecake Bars combine a flaky crescent roll crust with a creamy, sweetened cream cheese filling, topped with a cinnamon-sugar butter layer. Baked to golden perfection, these bars are perfect for dessert or a sweet snack, with an optional honey drizzle for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Base and Top Layers
- 2 cans (8 oz each) refrigerated crescent roll dough
Filling
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Honey, for drizzling (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Prepare Base Layer: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, making sure to seal any seams to form a solid base.
- Make Filling: In a mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Spread this mixture evenly over the base layer of dough.
- Add Top Layer: Unroll the second can of crescent roll dough and carefully place it over the cream cheese filling. Press the edges gently to seal the filling inside.
- Add Topping: In a small bowl, combine ¼ cup granulated sugar with the ground cinnamon. Brush the melted butter evenly over the top layer of dough, then sprinkle the cinnamon sugar mixture evenly over the buttered surface.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the edges are bubbly.
- Cool and Serve: Allow the bars to cool slightly in the pan before slicing into squares. Drizzle with honey if desired for extra sweetness and serve.
Notes
- Make sure the cream cheese is fully softened to achieve a smooth filling.
- Press seams of crescent dough firmly to avoid the filling leaking out during baking.
- These bars can be served warm or at room temperature.
- Honey drizzle is optional but adds a lovely sweetness and shine.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Mexican Sopapilla Cheesecake Bars, cinnamon sugar bars, crescent roll cheesecake dessert, easy baked dessert, cream cheese bars
