Cooking CF's Note:
This Is my less sweet and less fat version of cheesecake bars, not that they are in any way a diet food. These are a hit no matter where they are served. You would never guess these are made with crescent rolls. There is never any left over. They can be served with honey or vanilla ice cream, if you want to add to the decadence!
My Private Note
Units: US | Metric
- 1Mix together cream cheese, 1 cup sugar, egg, sour cream, and vanilla, beat with electric mixer until smooth,.
- 2Spray a 9x13 baking pan with no stick spray.
- 3Line the pan with 1 can of crescent rolls pressing edges together to cover bottom of pan.
- 4Pour cream cheese mixture over and spread evenly.
- 5Spay a piece of wax paper large enough for the 2nd can of crescent rolls to fit on with no stick spray.
- 6Lay out the crescent rolls on the wax paper and pat seams together and shape so that it will fit on top of the cream cheese mixture.
- 7Turn the wax paper with the crescent rolls onto the pan. Peel off the wax paper so that it fits over the cream cheese mixture.
- 8Mix together the 1/2 cup sugar with the 1 teaspoon cinnamon.
- 9Sprinkle on top of the last layer of crescent rolls.
- 10Drizzle the melted butter evenly over the top.
- 11Bake 30 35 minutes until golden brown
- 12Let cool completely and cut into squares.
- 13Serve with honey drizzled on top and a scoop of vanilla ice cream on the side.
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Nutritional Facts for To Die for Crescent Roll Sopapilla Cheesecake Bars
Serving Size: 1 (182 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 562.0
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 14.1 g
- Cholesterol 119.0 mg
- Sodium 537.4 mg
- Total Carbohydrate 70.4 g
- Dietary Fiber 2.2 g
- Sugars 41.8 g
- Protein 11.9 g