Sopapilla Cheesecake Bars

in Christmas, Cookies and Bars, Desserts, Mexican & TexMex
Sopapilla Cheesecake Bars

Meet the second-biggest hit of our Christmas treats this year, behind the Peppermint Bark Cookies.

With an 80-degree Christmas in southeast Texas, we did the most logical thing: leave the turkey in the freezer, replace the menu with a TexMex enchilada & tamale feast, and make a vat of cranberry and pomegranate margaritas. And go swimming.

I wore a bathing suit on Christmas. And I ate like I wasn’t wearing a bathing suit on Christmas.

More accurately, I ate like I’d never wear a bathing suit again 😉

Sopapilla Cheesecake Bars

And on to the anti-bathing suit Christmas dessert of the year: Sopapilla Cheesecake Bars. I first had these when Katie brought them to our fantasy draft party this fall. It’s a layer of vanilla bean cheesecake sandwiched between crescent roll dough. Topped with melted butter. And then topped with cinnamon and sugar. And fresh out of the oven? Topped with honey.

Layers of sugar, sprinkled with sugar, topped with sugar. I bet you can’t eat just 8.

Sopapilla Cheesecake Bars

And let’s not forget the most important part about serving these bars: the smaller you cut them, the more you get to eat. Calories don’t count for like 4 more days, right?

Sopapilla Cheesecake Bars

Vanilla bean-studded cheesecake sandwiched between crescent roll and topped with cinnamon, sugar, and honey.

Ingredients

  • 2 8-oz cans of refrigerated crescent roll dough
  • 2 8-oz packages of cream cheese (I used reduced fat. Ha.)
  • 1 1/2 cups sugar, divided
  • 1 Tbsp vanilla
  • 1 vanilla bean, split and scraped
  • Pinch of salt
  • 1/3 cup butter, melted
  • 1 Tbsp ground cinnamon
  • Honey, for drizzling

Instructions

  1. Preheat oven to 350.
  2. Spray a 9x13 pan with baking spray.
  3. Open one can of crescent roll dough and place it in the pan, spreading it to the edges of the pan and pinching the seams closed to cover the entire bottom of the pan.
  4. Beat the cream cheese with 1 cup sugar, vanilla, the scrapings of the vanilla bean pod, and a pinch of salt until light and fluffy - 3-4 minutes.
  5. Spread the cream cheese mixture evenly over the dough in the pan.
  6. Top the mixture with the second sheet of crescent roll dough, gently stretching the dough and pinching seams closed to clover the cream cheese.
  7. Pour melted butter over top and use the back of a spoon to spread over the dough.
  8. Mix the sugar and cinnamon in a small bowl and then sprinkle over the top.
  9. Bake for ~30 minutes - check the top layer of dough with a fork to make sure it isn't doughy in the center. Drizzle some honey over top.
  10. Let cool to room temperature and then cut and serve.
  11. Refrigerate any leftovers. (Spoiler: there won't be any leftovers.)

Notes

Yields: 24 squares

Source: So Tasty So Yummy

Estimated time: 45 minutes

2 comments… add one

  • I wish my Fantasy team was nearly as sweet as these bars….ha ha ha. Next year…next year.

  • I am making these for my second time tonight! I made them for a party, a few weeks back, and you were right! I didn’t have any leftovers! They are such a staple for me now and are so easy!

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