Dessert: United States – Tex-Mex Sopapilla Cheesecake Bars

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cans (8 oz (225 g) each) refrigerated crescent roll dough
16 oz (450 g) cream cheese, softened
1 cup (200 g) granulated sugar, divided
1 tsp (5 ml) pure vanilla extract
1 / 4 tsp (1.25 ml) kosher salt
1 tsp (5 ml) ground cinnamon
1 / 2 cup (115 g) unsalted butter, melted
Optional: 2 tbsp (30 ml) honey, for drizzling

Show original ingredient measurements

2 cans (8 oz / 225 g each) refrigerated crescent roll dough
16 oz (450 g) cream cheese, softened
1 cup (200 g) granulated sugar, divided
1 tsp pure vanilla extract
1 / 4 tsp kosher salt
1 tsp ground cinnamon
1 / 2 cup (115 g) unsalted butter, melted
Optional: 2 tbsp (30 ml) honey, for drizzling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Open one can of crescent roll dough. Unroll and press it into the bottom of the prepared pan, pinching seams together to form an even crust.
In a mixing bowl, beat the cream cheese with 1/2 cup (120 ml) granulated sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes.
Spread the cream cheese mixture evenly over the crust.
Unroll the second can of crescent dough. Carefully lay it over the cream cheese layer, pinching seams to seal and covering edge to edge.
In a small bowl, stir together the remaining 1/2 cup (120 ml) granulated sugar and the cinnamon.
Brush the top dough layer with the melted butter, then sprinkle the cinnamon sugar evenly over the buttered surface.
Bake for 25–30 minutes, until the top is golden and the edges are bubbling.
Cool in the pan on a rack for 30 minutes, then refrigerate at least 2 hours to set for cleaner slices.
Use the parchment to lift out, slice into bars, and drizzle with honey if desired. Store leftovers covered in the refrigerator for up to 4 days.

Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Open one can of crescent roll dough. Unroll and press it into the bottom of the prepared pan, pinching seams together to form an even crust.
In a mixing bowl, beat the cream cheese with 1/2 cup granulated sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes.
Spread the cream cheese mixture evenly over the crust.
Unroll the second can of crescent dough. Carefully lay it over the cream cheese layer, pinching seams to seal and covering edge to edge.
In a small bowl, stir together the remaining 1/2 cup granulated sugar and the cinnamon.
Brush the top dough layer with the melted butter, then sprinkle the cinnamon sugar evenly over the buttered surface.
Bake for 25–30 minutes, until the top is golden and the edges are bubbling.
Cool in the pan on a rack for 30 minutes, then refrigerate at least 2 hours to set for cleaner slices.
Use the parchment to lift out, slice into bars, and drizzle with honey if desired. Store leftovers covered in the refrigerator for up to 4 days.