Easy Sopapilla Cheesecake Bars Recipe

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This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. GOOD TIMES.

“Cruising” is over and I can easily “sail” in work duties…..
Returning home from the beach one day, we were walking past a restaurant where our attention was drawn by beautifully decorated table, which had the inscription – desert of the day “Sopapilla Cheesecake Bars” so we decided to give them a try. If you are unfamiliar with Sopapillas, they are a light flaky pastry-type bread served with cinnamon sugar or honey – typically served as a dessert in Mexican restaurants. We liked them so much, that we could hardly wait to try them at home.

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar



  1. Preheat the oven to 350 degrees.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
  4. * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
  5. Combine softened cream cheese, sugar, and vanilla.
  6. Spread mixture over crescent rolls.
  7. Roll the remaining crescent roll over the top and stretch to the edges and seal.
  8. Brush across the entire top of the crescent roll with the melted butter.
  9. Get full recipe >> Easy Sopapilla Cheesecake Bars @ cakescottage.com



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