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Sopapilla Cheesecake Bars

Sopapilla cheesecake bars with a creamy cheesecake layer sandwiched between golden crescent crust and a crispy-edged cinnamon sugar topping. Baked until the center is just set and slightly jiggly, then finished with warm caramel sauce for bold caramel-cinnamon flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 can crescent roll dough
  • 1 tbsp sugar
  • 0.5 tsp cinnamon
Filling
  • 32 oz cream cheese softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Topping
  • 1 can crescent roll dough
  • 3 tbsp butter melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
Caramel sauce
  • 1 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Prep oven and make the bottom crust
  1. Preheat the oven to 350°F. Grease a 9x13 baking dish and press the first can of crescent roll dough into the bottom to form an even layer.
  2. Mix sugar and cinnamon, then sprinkle lightly over the dough for a cinnamon-sugar crust layer.
Make the cheesecake filling
  1. Beat the softened cream cheese and sugar until smooth and creamy. This should look lump-free before adding eggs.
  2. Add eggs one at a time, beating well after each addition. Stop to scrape the sides so the mixture stays evenly blended.
  3. Stir in vanilla extract and cinnamon until fully combined. Pour the filling over the prepared crust.
Add the top layer and bake
  1. Press the second can of crescent roll dough over the cheesecake filling to cover it. Aim for full coverage so the top bakes up golden.
  2. Brush the top with melted butter and sprinkle with the cinnamon-sugar mixture. You should see a speckled coating across the surface.
  3. Bake at 350°F for 30-35 minutes, until the crescent topping is golden and the cheesecake is set but slightly jiggly in the center. Look for a firm edge with a gentle wobble in the middle.
Finish, chill, and slice
  1. Drizzle warm caramel sauce over the bars right after baking. Cover the top evenly so the caramel seeps into layers.
  2. Cool completely, then refrigerate for at least 2 hours before cutting into squares. Chill until the bars slice cleanly and hold their shape.

Notes

Make-ahead pro tip: refrigerate uncovered for the first hour to help the top set, then cover loosely. Store in the refrigerator up to 4 days; freeze up to 2 months (wrap individual bars). For a lighter option, use reduced-fat cream cheese and reduce sugar slightly in the filling and crust if desired.