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These sopapilla cheesecake bars have the most delicious flakey, cinnamon sugar crust on the top and the bottom. Sandwiched in between is a creamy cheesecake filling that everyone will go crazy over!

I love a delicious dessert bar! They are easy and perfect for any occasion. Try out some of my other recipes like these Neiman Marcus bars, these delightful banana bread bars, or one of the most popular recipes, these cherry pie bars!

I am here to tell you about your new soon-to-be favorite dessert. A sopapilla cheesecake bar is made for anyone who loves cinnamon sugar and cheesecake. You KNOW I have a special place in my heart for cheesecake so this recipe quickly became a favorite of mine! The outside crust is made from some crescent rolls (which makes these super easy). A delightfully creamy cream cheese filling is sandwiched between the crust.

Once you assemble the bars then sprinkle them with cinnamon and bake them to perfection. Now, these are so delicious that you might want to double the batch if you are bringing them to a party or get-together. Ours get gobbled up so quickly that sometimes I don’t even get a chance to have seconds And yes, you MUST have more than one of these. You will thank me later. They are that good.


2 (8 oz.) packages crescent rolls
2 (8 oz.) packages cream cheese, softened
3/4 cup sugar
6 tablespoons unsalted butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
2 teaspoons vanilla extract

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Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Unwrap 1 package of crescent rolls and carefully place it into baking dish, gently pinching seams together to form a uniform crust layer.
Optional: place in oven and bake for 5-7 minutes, or until light golden. Remove from oven and set aside.
In a large bowl or mixer, beat cream cheese for 3-4 minutes, or until fluffy, then mix in 3/4 cup sugar and vanilla extract until combined.
Spread cream cheese mixture over (now) cooled crust, making sure to get all the way to the sides.
Take remaining crescent rolls and place them gently over the cream cheese layer, gently pressing seams together again.
Brush melted butter over dough. In a small bowl, whisk together 2 tablespoons sugar, brown sugar and cinnamon, then evenly sprinkle mixture over top crust.
Place baking dish in oven and bake for 30 minutes, or until golden brown and crispy.
Remove from oven and let cool to room temperature. Refrigerate 1-2 hours, or overnight before serving.

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