Dive into the delightful flavors of these Sopapilla Cheesecake Bars, featuring a crescent roll crust, a creamy cheesecake filling, and a cinnamon-sugar topping. It’s an irresistible dessert that combines the simplicity of sopapillas with the richness of cheesecake!

Ingredients:

1 package refrigerated crescent roll dough (8 oz., for bottom crust)
3 packages cream cheese (8 oz. each, room temperature)
1 1/2 cups granulated sugar (for filling)
1 1/2 tsp. vanilla extract
1 package refrigerated crescent roll dough (8 oz., for top crust)
1/2 cup butter (melted)
1/2 cup granulated sugar (for topping)
1 tsp. cinnamon
Instructions:
 Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Unroll one package of crescent roll dough and fit it into the bottom of a 9×13-inch baking dish, pressing to cover.
 Cream Cheese Filling: In a mixing bowl, beat together the cream cheese, 1 1/2 cups granulated sugar, and vanilla extract until smooth and creamy.
 Layering: Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish.
 Top Crust: Unroll the second package of crescent roll dough and gently place it over the cream cheese layer, tucking the edges in.
 Cinnamon-Sugar Topping: Drizzle the melted butter evenly over the top dough layer. Mix the 1/2 cup granulated sugar with cinnamon and sprinkle it generously over the butter.
 Baking: Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the filling is set.
 Cooling: Allow the bars to cool at room temperature for 1 hour before slicing.

Serve these heavenly Sopapilla Cheesecake Bars at your next gathering or as a special treat. They’re sure to captivate your taste buds with their sweet, cinnamon-kissed flavor.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 12