Ingredients
For the Bars
2 cans (8 oz each) refrigerated crescent roll dough
16 oz cream cheese, softened
1½ cups granulated sugar, divided
1 tsp vanilla extract
½ cup unsalted butter, melted
For the Cinnamon Sugar Topping
1½ tbsp ground cinnamon
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Bottom Layer
Unroll one can of crescent dough and press it evenly into the bottom of the baking dish, sealing perforations.
Make the Cheesecake Filling
In a bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth and creamy.
Assemble the Layers
Spread the cream cheese mixture evenly over the dough.
Unroll the second can of crescent dough and gently place it on top.
Add Butter & Topping
Pour melted butter evenly over the top layer.
Mix remaining ½ cup sugar with cinnamon and sprinkle evenly over butter.
Bake
Bake for 30–35 minutes until golden brown and set.
Cool & Slice
Allow bars to cool completely before cutting into squares.
Notes
Chill bars before slicing for cleaner cuts.
Add honey drizzle before serving for an authentic sopapilla touch.
Store leftovers refrigerated for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired