These sopapilla cheesecake bars have a thick layer of creamy cheesecake between 2 sheets of puff pastry. They are then covered with buttery cinnamon sugar. This version of sopapilla is made with only 8 ingredients, so it is quick, easy and delicious.
2 8-ounce packs of crescent rolls
24 ounces of softened cream cheese
1 1/4 cup of white sugar
1 tablespoon of cornstarch**
1 teaspoon vanilla extract
1 large egg
1/4 cup unsalted butter, melted
2 teaspoons cinnamon
Preheat oven to 350 degrees F. Lightly grease a 9×13-inch glass or ceramic skillet with nonstick cooking spray.
Unroll a can of crescent rolls on the bottom of the pan. Pinch the seams and press the rolls to cover the bottom of the pan.
In a large bowl, beat the cream cheese until smooth. Beat in one cup of white sugar and cornstarch.
Mix vanilla extract and egg.
Pour the batter over the crescent rolls, smoothing them out.
On a piece of parchment paper (or on a lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams and gently roll out the dough to make it about 1/2 inch longer and wider.
Carefully place the sheet of crescent dough on the layer of cheesecake.
Spread the melted butter on top.
In a small bowl whisk in the remaining 1/4 cup white sugar and cinnamon.
Sprinkle over the bars.
Bake in a preheated oven for 35-40 minutes, or until golden brown.
Remove from oven and cool to room temperature. Then cool them in the refrigerator for 3 hours, or overnight before serving.