Sopapilla Cheesecake Bars

Hello, my fellow dessert lovers!

Since these next couple of weeks are quite busy for my little family, as I am sure they are for many of you as well, I figured I would share two of my favorite super simple recipes. Like, these are probably some of the easiest recipes I will ever post. Next week’s recipe does not even require a mixer!

Today’s post includes the recipe I use for Sopapilla Cheesecake Bars. (The original recipe is from Pillsbury. You can find it here.) I first tried this dessert several years ago when my mom made it for a party. This is a great party dessert because not only is it quick and delicious, but it travels well and doesn’t require any plates or utensils.

The recipe starts with a layer of unrolled crescent rolls. These are topped with a simple mixture of cream cheese, sugar, and vanilla. Another can of crescent rolls creates the upper crust of the dessert, which is finished with a topping of butter, brown sugar, and cinnamon.

The original recipe calls for a white sugar-based topping, but I prefer using brown sugar for desserts like this. I feel that the flavor of brown sugar complements the cinnamon a bit better, and it caramelizes well to create a nice crunchy top. When combined with the creamy cheesecake layer and the buttery crescent dough, the results are heavenly.

With only six ingredients, this is a recipe you can throw together in a pinch. Next time you have a few minutes, try it out and let me know what you think!

Sopapilla Cheesecake Bars
Makes one 9×13 pan

• 2 (8-oz.) cans crescent rolls
• 2 (8-oz.) packages cream cheese, softened
• 1 c. granulated sugar
• 1 tsp. vanilla
• 1/2 c. butter, melted
• 1/2 c. brown sugar
• 1 tbsp. cinnamon

1. Preheat oven to 350˚.
2. Lightly spray a 9×13 pan with cooking spray. Unroll one can of crescent rolls. Place in the pan so that the bottom of the pan is covered. Press dough together.
3. Using a stand mixer or hand mixer, beat cream cheese. Add granulated sugar and vanilla and beat until smooth.
4. Spread cream cheese mixture over crescent rolls in pan. Unroll second can of crescent roll dough and place over top of cream cheese. Pinch seams together.
5. Pour melted butter over the top layer of crescent rolls. In a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over top of cheesecake bars.
6. Bake in preheated oven for 30 mins. Allow to cool completely for easy cutting.

Next week’s post will include the recipe for Maj’s favorite dessert ever – and arguably mine too. You won’t want to miss it! Happy baking!

<3 Meg