- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, beating well after each addition. Set aside.
- Prepare the Sopapilla Layers:
- Unroll one can of crescent roll dough and press it into the bottom of a greased 9×13-inch baking dish, ensuring to seal any perforations.
- Spread the prepared cheesecake filling over the crescent roll layer.
- Unroll the second can of crescent roll dough and place it on top of the cheesecake filling, again pressing it to seal any perforations.
- Melted Butter and Cinnamon-Sugar Topping:
- Pour the melted butter over the top layer of crescent roll dough, spreading it evenly.
- In a small bowl, mix together granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture over the melted butter.
- Bake:
- Bake in the preheated oven for approximately 30-35 minutes or until the top is golden brown and the center is set.
- Cool and Chill:
- Allow the sopapilla cheesecake bars to cool in the pan. Once cooled, refrigerate for at least 2 hours before slicing into bars.
- Serve:
- Cut into squares and serve chilled. Optionally, you can dust the bars with powdered sugar before serving.
Enjoy your delightful Sopapilla Cheesecake Bars! This dessert combines the creamy richness of cheesecake with the comforting flavors of cinnamon and sugar.