Description
A rich, buttery dessert with flaky crescent layers, cheesecake filling, and a cinnamon-sugar topping for the perfect crisp and creamy bite!
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough or crescent dough sheets
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish.
- Unroll one can of crescent dough and press it into the bottom of the baking dish, sealing any seams.
- Beat softened cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth. Spread evenly over dough layer.
- Top with the second crescent dough sheet, sealing seams carefully.
- Pour melted butter over the top. Mix remaining 1/2 cup sugar and cinnamon, then sprinkle evenly over butter.
- Bake for 30–35 minutes, until golden brown and center is set.
- Cool for 30 minutes, then refrigerate for best results before slicing and serving.
Notes
- Chill bars for at least 1 hour before serving for clean slices.
- Add a drizzle of honey after baking for an authentic sopapilla touch.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired, American
