Find An Excuse To Fiesta: Sopapilla Cheesecake Bars

You don't need to have a party to make this dessert.  But trust me, you will be finding any excuse you can to make this one.  This is THE BEST dessert.  Super easy, super sweet and everyone loves it!  The last time I made it, our guests were literally fighting over the crumbs left on the spatula.  Cream cheese, butter, sugar.  It's Devilish all right.  Devilishly worth every bite! This has become a staple at our tailgate parties, especially the ones that are Nacho Bar or Mexican Themed.  I usually wind up making at least two pans full, and they typically go very quickly! I think everyone would be disappointed if I didn't make this at least once per football season.  It's the perfect dessert for tailgates or other get-togethers because it goes together so quickly, and with just a handful of ingredients.  

The Sopapilla Cheesecake Line-Up

Press one package of crescent roll dough
into bottom of greased pan.  I actually found
"seamless dough sheets" instead of crescent
roll dough.  It worked great for this recipe.

Spread the cream cheese mixture over the 
layer of dough.

Top with second package of crescent dough,
creating a top layer.

Add 3/4 cup sugar and cinnamon to melted butter.

Spread cinnamon sugar mixture over top dough layer.

Allow to cool on countertop and then refrigerate
to cool completely before cutting.

Once it has been refrigerated for several hours
or over night, cut into squares.

Look how flaky and delicious! No wonder everyone
loves this recipe so much.

SOPAPILLA CHEESECAKE BARS

2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
2 (8 ounce) cans refrigerated crescent roll dough
3/4 cup granulated sugar
1 teaspoon cinnamon
1 stick unsalted butter, melted

 

Preheat oven to 350 degrees F.  Grease a 9x13-inch baking pan.  Press one package of crescent roll dough into bottom of pan creating a crust.  (Press seams together) and set aside.  With an electric mixer, beat the two packages of cream cheese with 1 cup of sugar and vanilla until smooth and creamy.

Spread cream cheese mixture over dough in pan.  Add second package of crescent roll dough over cream cheese mixture to create a top layer.  Stir together 3/4 cup sugar, cinnamon and melted butter.  Pour over top crust.  Bake until puffed and golden brown, about 30 minutes.  Refrigerate until chilled, then cut into squares.

 

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 30 minutes

Makes approximately 24 bars. 

note: this recipe was originally published on 2/6/11 and updated with new pictures and information on 9/22/25!