Sopapilla Cheesecake Bars Recipe

Ingredients

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2 (8 ounce) cans refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar, divided use
2 teaspoons vanilla

1/4 cup butter, melted
2 tablespoons ground cinnamon (see note)
1/4 cup honey (optional)

Nutritional

Serving Size: 1 (76.6 g)
Calories 247.7
Total Fat - 8.2 g
Saturated Fat - 4.8 g
Cholesterol - 20.8 mg
Sodium - 244.3 mg
Total Carbohydrate - 38.4 g
Dietary Fiber - 1.2 g
Sugars - 32.3 g
Protein - 6.5 g
Calcium - 194.6 mg
Iron - 0.5 mg
Vitamin C - 2.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 F. Lightly grease a 9x13 baking dish or use cooking spray.

Step 2

Place the cream cheese, just 1 cup of the sugar, and the vanilla in a mixer bowl. Beat until smooth.

Step 3

Open the cans of crescent roll dough. Using a rolling pin, roll each sheet into a 9x13 rectangle, to fit the baking dish. Place one piece on the bottom of the greased baking dish. (If using unperforated crescent sheets, they will already fit the pan)

Step 4

Spread the cream cheese mixture evenly over the dough. Cover it with the other sheet of dough.

Step 5

In a small bowl, combine the remaining 1/2 cup sugar and the 2 tbsp. cinnamon. (Adjust cinnamon to your taste. Some like more or less cinnamon - the standard ratio for cinnamon sugar is 4:1, as in this recipe).

Step 6

Melt the butter in a glass measuring cup. Pour it evenly over the dough, spreading with a spoon to cover all of it. Sprinkle the cinnamon sugar evenly over the melted butter.

Step 7

Bake until the crescent dough is puffed up, bubbly, and golden brown. The crust should be slightly brown. About 25-30 minutes. Remove from the oven and let cool completely. Refrigerate until ready to serve.