Sopapilla Cheesecake Bars – a delicious recipe with crescent rolls, cream cheese, sugar, vanilla, butter, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray a 13 x 9 baking pan with Pam or any other spray oil.
2
Open one can of crescent rolls and stretch on bottom of pan. Seal holes together to form a crust.
3
Blend together creamn cheese, 1 cup sugar and 1 tsp vanilla with mixer until fluffy.
4
Spread over dough, do not go all way to the edges.
5
Stretch second can of dough over cream cheese filling, seal together with other crust.
6
Melt butter in a saucepan mixed with sugar. When butter is melted, remove from heat and add vanilla.
7
Brush or pour all of the butter mix over top crust, then sprinkle generously with connamon.
8
Bake at 350 for about 25-30 minutes or until golden brown.
9
Let cool, then refrigerate before cutting into squares.
769
kcal
Calories
40
g
Fat
103
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (8 oz.) can crescent rolls, 2 (8 oz.) cream cheese, softened, 2 cups sugar, divided, 2 tsp. vanilla, divided, and more.
Yes, Sopapilla Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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