Sopapilla Cheesecake Bars (Printable Recipe)
Creamy cheesecake bars layered with cinnamon sugar crust and sweet honey drizzle.
# Ingredients You'll Need:
→ Cheesecake Filling
01 -
2 packages (8 oz each) cream cheese, softened
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
→ Crust and Topping
05 -
2 tubes (8 oz each) refrigerated crescent roll dough sheets
06 -
1/4 cup granulated sugar
07 -
1 teaspoon ground cinnamon
08 -
3 tablespoons unsalted butter, melted
09 -
1/4 cup honey
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.
02 -
In a small bowl, combine 1/4 cup of sugar with the ground cinnamon. Set aside.
03 -
In a large bowl, beat the cream cheese until smooth. Add remaining 1 cup sugar, egg, and vanilla; beat until well combined.
04 -
Unroll one sheet of crescent dough and press it into the bottom of the prepared baking dish, sealing seams if necessary.
05 -
Evenly spread the cream cheese mixture over the bottom dough using a spatula.
06 -
Place the second sheet of crescent dough over the cream cheese layer, pressing gently to cover.
07 -
Brush the top with melted butter, then sprinkle with the cinnamon-sugar mixture to coat completely.
08 -
Bake for 30–35 minutes or until golden and set in the center when gently shaken.
09 -
Remove from oven and drizzle evenly with honey while warm.
10 -
Cool for at least 1 hour before slicing into 12 bars. Chill overnight for cleaner cuts if desired.
# Extra Tips:
01 -
For clean slicing, chill the cheesecake overnight and bring to room temperature before serving.
02 -
You can halve the recipe and use an 8×8-inch pan.
03 -
Add fruit filling between layers for a variation, such as cherry or apple pie filling.