28 oz. crescent roll sheets or crescent rolls refrigerated
38 oz.cream cheesesoftened
1 1/2cupwhite sugar
Cinnamon Sugar Topping
Preheat oven to 350 and grease a 9x13 baking pan.
Unroll crescent roll and place it into the bottom of the pan. Seal the seams or perforations if necessary. Bake for 10 minutes. Remove from oven and let cool slightly.
Add cream cheese into a large microwave safe bowl. Microwave for 60 seconds at 50% power and stir. Repeat two more times or until cheese is smooth.
Stir in 1-1/2 cups white sugar and vanilla. Mix well.
Spread half of the mixture onto the baked crust.
Unroll the remaining crescent roll on top of the cream cheese mixture. Top with remaining cream cheese.
In a small bowl, add 1/2 cup white sugar and ground cinnamon, mix well.
Pour melted butter on top of the pan and sprinkle cinnamon sugar mixture on top.
Bake for 35 minutes or until top is crunchy. Remove from oven and let stand to cool until slightly warm.
Slice and serve warm.
How should Sopapilla Cheesecake Bars be stored?Store leftovers in the fridge in an airtight container for up to 5 days. Sopapilla bars can also be frozen, although the thawing process can cause the dough to lose its crispiness (all the more reason to eat ‘em up now!).
What’s the best way to soften cream cheese?Place unwrapped cream cheese into a large microwave safe bowl. Microwave at 50% power for 1 minute and stir. Repeat two more times, or until the cheese is smooth, stirring often.Toppings: There are so many toppings you can put on your Sopapilla bars! Here are some of my favorites:
Vanilla ice cream or whipped cream
Warm berries such as blueberries, raspberries, or strawberries