Easy Sopapilla Cheesecake Bars

# What You Need:

→ Dough

01 - 2 (8-ounce) cans refrigerated crescent roll dough

→ Cream Cheese Filling

02 - 16 ounces cream cheese, softened

03 - 1 cup granulated sugar

04 - 1 1/2 teaspoons vanilla extract

→ Topping

05 - 1/2 cup (1 stick) unsalted butter, melted

06 - 1/3 cup granulated sugar

07 - 1 1/2 teaspoons ground cinnamon

# Step-by-Step:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and set aside.

02 - Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan, sealing seams where possible.

03 - In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and the vanilla extract until smooth and fluffy.

04 - Spread the cream cheese mixture in an even layer over the dough in the pan using a rubber spatula.

05 - Unroll the second can of crescent dough and gently drape it over the cream cheese layer, pressing lightly to cover as completely as possible.

06 - Pour the melted butter evenly over the top layer of dough, using a spoon or brush to distribute it.

07 - Combine 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle the mixture evenly over the buttered surface.

08 - Bake on the center rack for 28 to 32 minutes, or until the top is golden brown and the center is set.

09 - Remove from the oven and let cool at least 30 minutes before cutting into 12 bars. Serve warm or chilled as desired.

# Expert Advice:

01 -

You can pull this together using mostly fridge staples, and it always looks like you spent hours in the kitchen.
One slice is never enough—the way the cheesecake and cinnamon crackle on top works like magic for everyone who tries it.

02 -

If you rush and cut the bars too soon, the creamy center won’t hold its shape—it’s worth the wait!
Swapping in parchment paper under the dough makes cleanup astonishingly easy and helps lift out bars without fuss.

03 -