Sopapilla Cheesecake Bars

Sopapilla cheesecake bars have a creamy center, baked between two flaky crescent rolls. You can't resist this cheesecake's crisp, buttery top layer with cinnamon sugar.

Course Dessert

Cuisine Mexican

Prep Time 20 minutes

Cook Time 45 minutes

Chill Time 4 hours

Servings

Calories 315kcal

Author chunkyinkentucky

Equipment

9x13 baking pan

Ingredients

crust

2 8-oz. crescent roll packages

cheesecake

24 oz cream cheese
1 cup sugar
3 tbsp sour cream
1 tsp vanilla
1 tsp lime juice
½ tsp salt
2 eggs
1 tsp cornstarch

topping

⅓ cup sugar
¼ cup brown sugar
1 tbsp cinnamon
¼ cup melted butter

Instructions

Preheat the oven to 350 F. Spray a 9x13 baking pan with baking spray and set aside (you may also use shortening and flour to prep the pan).
Start by making the cheesecake batter. Place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until smooth and creamy. Use a rubber spatula to scrape the sides of the bowl down. Add the sour cream, vanilla, lime juice and salt. Beat together for 1 minute or until well combined. Next, add the eggs and beat together for 20 seconds. Lastly, mix in the cornstarch until incorporated.
To assemble the bars, start by unrolling one tube of crescent rolls. Press the dough out in an even layer in the bottom of the prepared baking dish. Pinch the seams together. Spread the cheesecake batter on top of the crescent rolls and smooth out. Unroll the second tube of crescent roll dough. Lay the sheet of dough on top of the cheesecake batter. Pinch the seams together then gently stretch the dough to meet the edges of the pan.
To make the topping, mix together the sugar, brown sugar and cinnamon in a small bowl. Pour the butter on top of the top layer of crescent dough and spread to the edges. Sprinkle the topping on in an even layer.
Place the pan into the oven to bake for 45 minutes. Once baked, remove the pan from the oven and place onto a cooling rack to cool completely. Once cooled, cover and place the pan into the fridge to chill for 4 hours to set up. Once chilled, uncover, slice into squares and serve.

Notes

Storage: Sopapillas bars may be stored in an airtight container or baggie in the fridge for up to 5 days.

Nutrition