Name: Cinnamon Sopapilla Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 oz crescent rolls; 8 oz cream cheese (softened); 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 4 tablespoons butter (melted); 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

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These Cinnamon Sopapilla Cheesecake Bars are simply wonderful. A little bit of chewiness in the crust with a cheesecake center and buttery sweet cinnamon on the top. So yummy!

Some evenings I crave a little dessert. Which is what happened to me earlier this week. I hadn’t made any desserts for my husband and I for several days, so I began searching my recipes. Usually when this happens, I’ll head straight for Chewy Chocolate Fudge Brownies–my first easy go-to recipe. But this time I was not in the mood for chocolate. Can you imagine?

(Post modified with new photos on 5/4/22.)

Instead, I craved cinnamon. And I thought of Joan. A sweet lady from our church used to bring this as a snack after our Sunday morning worship service. Folks would gobble them up in a blink. Or two. Everyone loved them.

You may know these bars as Mexican Cream Cheese Bars, or Churro Bars, or maybe just Sopapilla Cheesecake.

No matter what you call them, they are simple to make and a quick fix for that sweet craving you might be having. Most recipes make enough for a larger gathering when you have company. Mine is small enough for two empty nesters to enjoy for a couple of days!

Ingredients for Cinnamon Sopapilla Cheesecake Bars

crescent rolls
cream cheese, softened
granulated sugar
large egg
vanilla extract
butter, melted
granulated sugar
ground cinnamon

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Spray a 9″ square baking pan with baking spray.

Open the package of crescent rolls, and lay out one half of it across the pan, pinching the edges together to seal. You will need to press the dough to the edges with your fingers so that the bottom of the pan is covered.

In a large mixing bowl, mix together the softened cream cheese, granulated sugar, large egg, and vanilla extract. Beat until it is soft and creamy.

Sometimes when I’m in a hurry and need my butter or cream cheese to soften, I will put it in the microwave for 20-25 seconds using my defrost option. Be careful not to overcook it, though, or it will melt. If 20 seconds isn’t enough, go for another 10 and check it again.

Spread creamed mixture over the bottom layer of crescent dough.

Next spread out the second half of the dough on your table or counter and pinch the edges together to seal. Press it out with your fingertips (or use a rolling pin, if desired) until it’s the size of your pan. Then lay it over the creamed cheese mixture.

Place butter in a glass bowl and heat in a microwave for 20-30 seconds, until melted.

Pour the butter over the top layer of dough, spreading it out to the edges to cover completely.

In a small bowl, mix together the granulated sugar and ground cinnamon. Generously sprinkle the mixture over the top of the butter.

Bake in preheated oven for 25-30 minutes until lightly browned. Allow to cool before slicing. This recipe will make 9 bars.

Serve with a large glass of milk. Fresh strawberries go really nice with it as well.

See more Desserts Here. Browse Bars and Cookies Here.