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Easy Sopapilla Cheesecake Bars (+Video)
Easy Sopapilla Cheesecake is made with crescent roll dough, cream cheese, sugar, cinnamon and melted butter. A deliciously easy dessert!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
12
Calories
359
kcal
Author
Brandie @ The Country Cook
Equipment
Waffle Iron
Ingredients
2
(8 ounce)
tubes refrigerated crescent rolls
(or crescent roll dough sheets)
2
(8 ounce)
packages cream cheese,
softened
1
cup
sugar
1
teaspoon
vanilla extract
4
Tablespoons
salted butter,
melted
½
cup
granulated sugar
1
teaspoon
ground cinnamon
Instructions
Preheat oven to 350F degrees.
Spray a 9 x 13- inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together (unless you are using the crescent roll dough sheets.
In a medium bowl, beat cream cheese, sugar and vanilla extract until blended.
Spread cream cheese mixture over bottom layer of crescent rolls.
Layer remaining crescent rolls on top, pressing seams together (again, not necessary when using crescent roll dough sheets.)
Drizzle the top with melted butter.
Sprinkle with sugar and cinnamon.
Bake uncovered for 30-40 minutes, until light golden brown.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
If you can find the crescent roll dough sheets, they will be a lot easier to use here since you won't have to push the seams together.
For a richer flavor, try using a combination of white and brown sugar.
Try serving these with a little honey or chocolate or strawberry syrup drizzled on top!
Leftovers should be stored in an airtight container in the refrigerator for a maximum of 3 days.
Leftovers can also be frozen but the texture of the crescent roll dough might be a bit soggy once they defrost.
Nutrition
Calories:
359
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
21
g
|
Sodium:
418
mg
|
Sugar:
29
g