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Melany

Sopapilla Cheesecake Recipe is a must-try dessert!

Golden, gooey, and kissed with cinnamon sugar—these Cinnamon Cream Cheese Crescent Bars are like cheesecake meets snickerdoodle in the most delicious way. Buttery crescent rolls sandwich a sweet cream cheese filling, and a crackly cinnamon topping gives them bakery-level appeal with minimal effort. A dreamy dessert or indulgent brunch treat!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cans 8 oz each refrigerated crescent roll dough 2 packages (8 oz each) cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup butter, melted 1/2 cup white sugar (for topping) 1 tablespoon ground cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the dish, pinching seams to seal.
  3. In a medium bowl, mix the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
  4. Spread the cream cheese mixture evenly over the bottom dough layer.
  5. Unroll the second can of crescent dough and lay it over the cream cheese filling. Pinch seams to seal.
  6. Pour melted butter evenly over the top.
  7. In a small bowl, mix the remaining 1/2 cup sugar with cinnamon, then sprinkle the mixture over the buttered top layer.
  8. Bake for 30 minutes, or until the top is golden brown and crisp.
  9.  
  10. Let cool slightly before serving warm, or chill completely before slicing for neat bars.

Notes

  • For an extra cinnamon kick, add a pinch of nutmeg or a splash of maple extract to the filling.
  • These bars taste great warm, but chilling them before slicing gives cleaner, firmer pieces—perfect for parties or make-ahead dessert trays.
  • Store leftovers in the fridge in an airtight container for up to 4 days.

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