Description
A rich, creamy dessert with layers of buttery crescent roll dough, smooth cream cheese filling, and a crispy cinnamon sugar topping. This easy recipe delivers a perfectly sweet, flaky, and tangy treat.
Ingredients
2 (8-oz) tubes refrigerated crescent rolls or dough sheets
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 tbsp salted butter, melted
½ cup granulated sugar
1 tsp ground cinnamon
Instructions
Preheat oven: Set to 350°F (175°C). Spray or line a 9×13-inch baking dish with parchment paper.
Base layer: Unroll one tube of crescent dough and press evenly into the prepared dish, sealing any seams.
Make filling: Beat softened cream cheese, 1 cup sugar, and vanilla until smooth and fluffy. Spread evenly over the dough.
Top layer: Place the second dough sheet over the filling and press gently to seal edges.
Topping: Pour melted butter evenly over the top layer. Combine ½ cup sugar and cinnamon, then sprinkle generously over the buttered dough.
Bake: Bake for 30–40 minutes until golden brown and the edges are crisp.
Cool: Let cool for 20 minutes, then refrigerate several hours or overnight for easy slicing. Serve chilled or at room temperature.
Notes
Use full-fat cream cheese for the best texture and flavor.
Press dough seams tightly to prevent gaps when baking.
Chilling helps firm the bars for clean slices and deeper flavor.
Puff pastry can be substituted for a flakier crust.
Serve with a drizzle of honey or caramel for extra sweetness.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American / Southwestern
Nutrition
- Serving Size: 1 serving (1/16 recipe)
- Calories: 270
- Sugar: 22 g
- Sodium: 270 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Carbohydrates: 28 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: sopapilla cheesecake bars, crescent roll cheesecake, cinnamon sugar dessert, easy cream cheese bars, mexican inspired desserts