Sopapilla Cheesecake Bars
Sweet fluffy dough stuffed with cheesecake and topped with cinnamon sugar. It is really hard to go wrong with something as good as these easy sopapilla bars!
Servings: 9 Servings
Ingredients
- 8 ounce can of crescent roll dough
- 1 egg
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons butter melted
- 2 teaspoons cinnamon
- 2 Tablespoons granulated sugar
Instructions
- Preheat oven to 350°F and grease an 8x8-inch pan.
- Press half of the 8 ounce can of crescent roll dough into the bottom of the pan to form a crust. Try to seal the perforations as you press. Bake for 5 minutes.
- Meanwhile, beat 8 ounces cream cheese until smooth. Add ½ cup granulated sugar, 1 egg and 1 teaspoon vanilla extract, beating to combine.
- Pour cream cheese mixture over the baked crust.
- Form a crust over the cream cheese mixture with the remaining crescent rolls. I find it easier to seal the perforations out of the pan, then move the crust over the cream cheese after it is ready.
- Brush the top crust with 2 Tablespoons butter. Mix together the remaining 2 Tablespoons granulated sugar and 2 teaspoons cinnamon. Sprinkle over the top.
- Bake for 25 minutes. Allow to cool to room temperature, then chill until ready to serve.
Nutrition
Serving: 1Serving | Calories: 261kcal | Carbohydrates: 26g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 304mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 444IU | Vitamin C: 0.02mg | Calcium: 33mg | Iron: 0.5mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!