Cinnamon Sugar Cheesecake Bars
These easy Sopapilla Cheesecake Bars are made with layers of crescent dough crusts with a cheesecake filling in the middle, and sprinkled cinnamon sugar crust.
Servings: 16
Calories: 256kcal
Ingredients
- 16 ounces (2 8 ounce tubes) crescent dough sheet use the full sheet version, not the rolls
- 16 ounces cream cheese
- 1 egg
- 1¼ cups sugar
- 1 teaspoon vanilla
- 3 tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
- In a medium size bowl, beat cream cheese until smooth16 ounces cream cheese
- Add 1/2 cup sugar, egg and vanilla and beat until all ingredients are combined and smooth1 egg, 1¼ cups sugar, 1 teaspoon vanilla
- In a small bowl mix together the remaining 3/4 cup of sugar and cinnamon1¼ cups sugar, 3 tablespoons cinnamon
- Sprinkle about 2 tablespoons of the cinnamon sugar on the bottom of the greased baking dish
- Lay down one of the crescent rolls along the bottom of the dish16 ounces (2 8 ounce tubes) crescent dough sheet
- Spread the cream cheese mixture evenly over the crescent roll
- Sprinkle approx. 1/2 cup of the cinnamon sugar mixture evenly over the cream cheese filling. (you want to cover up all of the cream cheese mixture and have a nice cinnamon sugar layer - you will probably use slightly less than 1/2 a cup)
- Top with the other crescent dough and sprinkle with approx. 2 tablespoons cinnamon-sugar (you will probably have some cinnamon sugar left over - put it in an airtight container and use it for other recipes - YUM!)
- Bake for 30 minutes, remove from oven and let cool completely
- Cut and serve warm or refrigerate and serve cool
Video
Notes
Storage:
- To Store: Store the cooled cheesecake in an airtight container in the fridge for up to three days.
- To Reheat: Reheat in the microwave, one at a time, until warm.
- Make sure your cream cheese is softened to room temperature before beating.
- I prefer to use the sheets of crescent dough to make my bars because they fit very well in a 9 x 13 inch baking pan, but crescent roll dough will work as well.
- Be sure to let your bars cool for completely before serving so they aren’t too soft to slice.
Nutrition
Calories: 256kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 312mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg