Made by
Cory Armstead

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Total Time: 2 Hours 50 Minutes

These easy Sopapilla Cheesecake Bars combine flaky crescent roll dough with a rich vanilla cheesecake filling and a buttery cinnamon-sugar topping. Finished with a drizzle of honey, they’re the perfect dessert for holidays, potlucks, family gatherings, or whenever you’re craving something sweet.

Ingredients:

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•   cooking spray
•   2 8 oz packages cream cheese (softened)
•   1 3/4 cups white sugar (divided)
•   1 tsp Mexican vanilla extract
•   2 8 oz cans crescent rolls (refrigerated)
•   1/2 cup butter (room temperature)
•   1 tsp ground cinnamon
•   1/4 cup honey

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with COOKING SPRAY.
2. In a large mixing bowl, beat the softened CREAM CHEESE, 1 cup of the SUGAR, and the MEXICAN VANILLA EXTRACT until smooth and creamy.
3. Unroll one can of CRESCENT ROLL DOUGH and gently roll it into a 9×13-inch rectangle.
4. Press the dough into the bottom of the prepared baking dish.
5. Spread the cheesecake filling evenly over the dough.
6. Roll out the second sheet of CRESCENT ROLL DOUGH and carefully place it over the filling.
7. Using a fork, combine the remaining SUGAR, softened BUTTER, and CINNAMON until crumbly.
8. Dot the cinnamon-butter mixture evenly over the top layer of dough.
9. Bake for about 30 minutes, or until the crescent dough is puffed and golden brown.
10. Remove from the oven and drizzle the top with the HONEY.
11. Allow the bars to cool completely in the pan for about 2 hours.
12. Cut into 12 squares and serve.