Sopapilla Cheesecake Bars


  • 2 8 oz packages crescent rolls
  • 24 oz cream cheese* softened
  • 1 1/4 cups white sugar
  • 1 tablespoon cornstarch**
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup unsalted butter melted
  • 2 teaspoons cinnamon


  1. Preheat the oven to 350F degrees. Lightly grease a 9×13 inch glass or ceramic pan with non-stick cooking spray.
  2. Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan. 
  3. In a large bowl beat the cream cheese until soft. Beat in 1 cup white sugar and cornstarch. 
  4. Mix in the vanilla extract & egg.
  5. Pour the batter over top of the crescent rolls, smoothing it down.
  6. On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about 1/2 inch longer & wider. 
  7. Carefully place the sheet of crescent roll dough on top of the cheesecake layer. 
  8. Spread the melted butter over top.
  9. In a small bowl whisk together the remaining 1/4 cup white sugar and cinnamon. 
  10. Sprinkle over top of the bars. 
  11. Bake in the preheated oven for 35 – 40 minutes, or until golden brown. 
  12. Remove from the oven and cool to room temperature. Then chill in the fridge for 3 hours, or overnight before serving. 

This article and recipe adapted from this site

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