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Sopapilla Cheesecake Bars

Sopapilla cheesecake bars with a creamy cheesecake layer sandwiched between golden crescent phyllo crust and a crispy caramel-cinnamon topping. The layers bake until the center is just set and slightly jiggly, then chill for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 35 minutes
resting & chilling 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 Split into two cans total, used for bottom crust and top layer.
  • 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 Second can used as the top layer.
  • 3 tbsp butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
Caramel sauce
  • 1 cup caramel sauce

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Make the crust layer
  1. Preheat oven to 350°F, then grease a 9x13 baking dish.
  2. Press the first can of crescent roll dough into the bottom of the greased 9x13 baking dish, then sprinkle lightly with a mix of 1 tbsp sugar and 1/2 tsp cinnamon.
Assemble and bake
  1. Beat the softened cream cheese and 1 cup sugar until creamy, then beat in the eggs one at a time, mixing well after each addition.
  2. Stir in vanilla extract and 1/2 tsp cinnamon, then pour the cheesecake filling over the crust.
  3. Press the second can of crescent roll dough over the cheesecake filling, then brush with melted butter and sprinkle with the remaining cinnamon sugar mixture (2 tbsp sugar and 1 tsp cinnamon).
  4. Bake at 350°F for 30-35 minutes, until the top is golden and the cheesecake is set but slightly jiggly in the center.
Finish and chill
  1. Drizzle warm caramel sauce over the bars so it seeps slightly into the layers.
  2. Cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.

Notes

Pro tip: Underbake slightly—when the center is still a little jiggly, it firms up as it cools and chills for neat slices. Store covered in the refrigerator up to 5 days; freeze baked bars up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and expect a slightly softer set.