Sopapilla Cheesecake Bars


  • 2 (8 oz.) cans refrigerated crescent dinner rolls
  • 2 (8 oz.) packages cream cheese, softened
  • 1 1/2 cups sugar, divided
  • 1/2 cup light sour cream
  • 1 egg, lightly whisked
  • 1 tsp. vanilla
  • 1/2 cup butter, melted
  • 1 tbsp. ground cinnamon

Preheat oven to 350 degrees F.

Unroll one can of dough. Place in the bottom of a greased 9x13" baking dish. Stretch to cover bottom of dish, firmly pressing seams together to seal.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Add sour cream, egg and vanilla and beat until combined. Spread over dough in baking dish.

Unroll the second can of dough. Pinch the seams together and carefully place on top of cream cheese layer. 

Pour melted butter over top of the dough and spread so it fully covers the dough. 

Mix remaining 1/2 cup sugar with the cinnamon. Sprinkle evenly over butter.

Bake for 30 minutes or until center is set. Allow to cool and then place in the refrigerator to chill completely. 

Once chilled, cut into bars. To store, cover and refrigerate.

by The Savvy Kitchen