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Sopapilla Cheesecake Bars

Sopapilla cheesecake bars with a golden crescent crust and a creamy cheesecake layer topped with crispy cinnamon sugar. Baked until the center is just slightly jiggly, then finished with warm caramel sauce and chilled for clean slices.
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Prep Time 20 minutes
Cook Time 35 minutes
rest 2 hours
Total Time 2 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 can crescent roll dough For the bottom layer.
  • 1 tbsp sugar
  • 0.5 tsp cinnamon
Filling
  • 32 oz cream cheese Soften before mixing.
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Topping
  • 1 can crescent roll dough For the top layer.
  • 3 tbsp butter Melted.
  • 2 tbsp sugar
  • 1 tsp cinnamon
Caramel sauce
  • 1 cup caramel sauce Warm for drizzling.

Equipment

  • 1 sheet pan

Method
 

Prep the crust and caramel-cinnamon sprinkle
  1. Preheat the oven to 350°F. Grease a 9x13 baking dish, press the first can of crescent roll dough into the bottom, and pat it evenly.
  2. Mix 1 tbsp sugar with 1/2 tsp cinnamon. Sprinkle lightly over the dough to create an even cinnamon-sugar base.
Make and pour the cheesecake filling
  1. Beat the softened cream cheese and 1 cup sugar until creamy, scraping the sides as needed. This should look smooth and thick.
  2. Add the eggs one at a time, beating well after each addition. Make sure the mixture turns glossy and fully combined after every egg.
  3. Stir in the vanilla extract and 1/2 tsp cinnamon. Spread this creamy filling evenly over the crust.
Add topping and bake
  1. Press the second can of crescent roll dough over the cheesecake filling. Cover the surface so the filling is fully sandwiched between layers.
  2. Brush the top with melted butter. Sprinkle with a cinnamon-sugar mixture made from 2 tbsp sugar and 1 tsp cinnamon.
  3. Bake at 350°F for 30–35 minutes. The topping should be golden and the cheesecake should be set but still slightly jiggly in the center.
Finish with caramel, cool, and chill
  1. Drizzle warm caramel sauce over the bars. Aim for an even, glossy layer across the top.
  2. Cool completely before slicing. Then refrigerate for at least 2 hours so the bars cut cleanly and hold their layers.

Notes

For the sharpest, cleanest squares, cool the bars fully at room temperature before refrigerating for at least 2 hours; chilling firms up the slightly jiggly center into a sliceable cheesecake. Store leftovers covered in the refrigerator for up to 4 days; freeze up to 2 months (thaw overnight in the fridge) for best texture. If you want a lighter option, use reduced-fat cream cheese while keeping the rest of the ratios the same.