Sopapilla Cheesecake Bars Cinnamon (Printable Version)
# What You'll Need:
→ Filling
01 -
450 g cream cheese, softened
02 -
200 g granulated sugar
03 -
1 large egg, room temperature
04 -
2 teaspoons vanilla extract
→ Pastry
05 -
2 cans (about 500 g total) refrigerated crescent roll dough
→ Topping
06 -
60 g unsalted butter, melted
07 -
100 g granulated sugar
08 -
1 tablespoon ground cinnamon
09 -
2 tablespoons honey, for drizzling
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Line a 23x33 cm baking dish with parchment paper, allowing some overhang for easy removal.
02 -
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add sugar, egg, and vanilla extract. Continue mixing until fully combined and velvety.
03 -
Unroll one can of crescent roll dough and gently press it into the bottom of the prepared baking dish, sealing any seams to form an even layer.
04 -
Evenly spread the cream cheese filling over the dough base using a spatula, smoothing the surface.
05 -
Unroll the second can of crescent roll dough and lay it carefully over the filling. Gently press to cover completely and pinch seams as needed.
06 -
Brush melted butter over the top layer of dough. In a small bowl, combine sugar and ground cinnamon, then sprinkle evenly over the buttered surface.
07 -
Bake for 30–35 minutes, or until the top is golden brown and the edges are set. Remove from oven and allow to cool for at least 30 minutes.
08 -
Drizzle honey over the cooled sopapilla cheesecake bars. Slice into squares and serve warm or chilled as desired.
# Helpful Notes:
01 -
Letting the cheesecake bars cool before cutting ensures clean slices and prevents the filling from spilling out.
02 -
Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
03 -
Experiment with additions like dried cranberries, chocolate, or nuts for extra flavour and texture.