Sopapilla Cheesecake Bars

These sopapilla cheesecake bars are easy to make for Cinco de Mayo with layers of flaky cinnamon sugar crescent roll dough crust filled with a sweet cheesecake filling.

Prep Time: 10

Cook Time: 30

Cool Time: 2 30

Total Time: 3 10

Servings:

Ingredients

1 ½ cups granulated sugar , divided
1 teaspoon ground cinnamon
2 packages cream cheese (8 ounces each) , softened
½ cup sour cream
1 ½ teaspoons vanilla extract
2 eggs , at room temperature
2 cans refrigerated crescent rolls (8 ounces each)
¼ cup unsalted butter , melted

optional: honey for serving

Instructions

Preheat and prepare: Preheat oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray.
Mix cinnamon and sugar: In a small bowl combine ½ cup granulated sugar and 1 teaspoon cinnamon. Set aside.
Make cheesecake batter: In a medium sized mixing bowl, add the remaining 1 cup of granulated sugar, 2 packages softened cream cheese, 1/2 cup sour cream, and 1 1/2 teaspoons vanilla . Using a handheld mixer, beat the ingredients together until smooth. Add the 2 eggs one at a time, while continuing to beat the cream cheese mixture on medium speed until fully combined.
Press crescent rolls into pan: Unroll one can of crescent rolls and press it into the bottom of your baking dish. Seal the seams of the dough.
Spread batter over rolls: Spread the cream cheese mixture evenly over the crescent roll layer.
Add second can of rolls on top: Unroll the second can of crescent rolls on to a lightly floured countertop and gently seal all seams by pinching them together. Roll the dough into a 9x13 inch rectangle. Transfer to the baking dish, placing it on top of the cream cheese mixture.
Top with melted butter and cinnamon/sugar: Brush the melted butter onto the top of the crescent roll dough, making sure you don’t have areas of pooling butter. Sprinkle the cinnamon sugar mixture evenly over the melted butter.
Bake: Bake for 30-35 minutes. You will know it’s done when the center no longer jiggles when you lightly move the pan back and forth, and the top is golden brown.
Cool and serve: Remove from the oven and cool completely on a cooling rack before serving (about an hour and a half). Drizzle each piece with honey as you serve it, if you choose.

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