Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Made in a 9 x 13 inch baking dish it can be sliced into 3 rows x 6 rows for 18 servings. It will keep marvelously, covered in the refrigerator for 1 day.  It tastes good on day 1, it's OUTSTANDING on day 2.

Course: Dessert
Cuisine: Mexican
Servings: 18 servings
Author: Betsy Edwards
  • 2 (8 ounce) cartons cream cheese softened
  • 1 cup sugar
  • 2 (8 ounce) tubes crescent rolls (sheets work best, you'll use 1 as base and 1 on top of the cheesecake mixture)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • ½ cup butter softened
  • 1 9” X 13” baking dish
  1. Preheat oven to 350 degrees. Spray 9” X 13” baking dish. Beat cream cheese with 1 cup sugar and vanilla until smooth. Unroll crescent dough and shape into 9” X 13” rectangles. Press one into bottom of dish.
  2. Bake the dough for 5 minutes. Remove dough from oven and evenly spread on cream cheese mixture, then cover with remaining dough. Stir together ½ cup sugar, cinnamon, and butter.  Dot the mixture over top sheet of dough.

  3. Bake until dough is puffed and golden brown, about 30 minutes. Remove from oven and cool completely before cutting into 3 rows by 6 rows for 18 squares.

  1. Store, covered, in the refrigerator for up to 1 day.