Inspired by the favorite Mexican dessert, layers of crescent dough, cheesecake filling and cinnamon sugar make this an easy and tasty sweet treat.
Prep Time15 minutesmins
Cook Time40 minutesmins
Chilling Time3 hourshrs
Course: Dessert
Cuisine: Mexican
Keyword: cheesecake bars, Sopapilla cheesecake
Servings: 12
Calories: 367kcal
Author: Kellie
Cost: $8
Equipment
1 baking dish
Ingredients
24ozcream cheeseroom temperature (three 8-ounce blocks)
1 ½cupgranulated sugar
1 ½tspclear vanilla extract
2cans of crescent rolls
Topping:
2tbspbuttermelted
¼cupsugar
1tspground cinnamon
Garnish:
¼cuphoney
Instructions
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
In a large bowl, combine the cream cheese, sugar and clear vanilla extract and mix until smooth, then set aside. This can be done using a stand or hand mixer.
Unroll one container of the crescent dough and gently lay it into the prepared baking dish; press to seal the premade cuts.
Spread the cream cheese mixture on to the pressed dough. Use an offset spatula to make this layer as even as possible.
Unroll the second container of the crescent dough roll and gently place onto the cream cheese mixture, gently pressing the seams together. (Pro tip: use the centerline of the crescent roll cut to center this top dough onto your cheesecake.
You may have to carefully lift some edges to adjust and move the dough- it is best not to have the dough go up the sides.)
In a small bowl, mix the topping- ¼ cup sugar with 1 tsp cinnamon. Set aside.
In a small saucepan, melt the 2 TBSP butter on low heat until completely melted (not boiling). Brush the melted butter on the top crust of the cheesecake, gently covering the entire surface. Dust with small spoonfuls of the cinnamon sugar mix. (You might not use all the butter or the cinnamon sugar mix- allow some cinnamon sugar to mix into the melted butter, then add a little bit more only until the crust is covered. Extra cinnamon sugar can be saved as a garnish.)
Bake in the oven for 30-35 minutes until the dough is puffed and golden brown.
Without opening the oven, turn off the heat but leave the cheesecake inside for an additional 10 minutes.
Remove from the oven and allow it to cool completely (about 1 hour). Once room temperature, cover lightly with foil or plastic wrap and chill in the refrigerator for at least 6 hours, overnight is best.
When ready to serve, drizzle the top with the honey.
Notes
Leftovers can be stored in the refrigerator in an airtight container for up to 3 additional days. We tested this using the crescent dough sheets, and it didn’t test well, the edges folded over creating an un-even crust.