Easy Recipe Sopapilla Cheesecake Bars made with can of crescent rolls & cinnamon sugar!! SO YUMMY!

You have to try these perfect buttery cinnamon sugar sopapilla cheesecake bars!! They are one of my favorite desserts and they’re easy to make besides chilling in the fridge. So delicious!
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Sopapilla Cheesecake Bars Recipe
Ingredients:
Crescent Roll Dough: 1 roll (8 oz)
For the Cheesecake Filling:
Cream Cheese: 16 oz (2 packages), softened
Granulated Sugar: 1 cup
Mexican Vanilla Extract: 1 teaspoon
For the Topping:
Butter: 1/2 cup (softened)
Granulated Sugar: 3/4 cup
Cinnamon: 1 tablespoon
Directions:
1. Preheat your oven to 350°F (175°C). Grease or butter a 9x13-inch baking pan.
Unroll the crescent roll dough and press it onto the bottom of the prepared baking pan, ensuring there are no gaps.
2. In a mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and Mexican vanilla extract, then beat until creamy and well combined.
3. Spread the cheesecake filling evenly over the layer of crescent roll dough in the baking pan.
4. Unroll the second can of crescent roll dough and carefully place it on top of the cheesecake filling.
5. In a small bowl, mix together the softened butter, granulated sugar, and cinnamon until well combined.
6. Evenly dot or spread the cinnamon-sugar mixture over the top layer of crescent roll dough.
7. Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and the sugar has caramelized.
8. Allow the baked cheesecake bars to cool completely, then refrigerate them for a few hours or overnight before serving. Once chilled, cut the Sopapilla Cheesecake Bars into squares and serve chilled.
Music: Streetlight Serenade by Shane Ivers - www.silvermansound.com

[@Bryaniscool49]

This is probably one of my favorite video you’ve made

[@HaileyScontrino]

Thank you! These were delicious!

[@michellestokes4601]

That’s my new, most favorite dessert I’ve never had. 😂❤️

[@HaileyScontrino]

Hahah you have to try it!