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Easy Crescent Roll Sopapilla Cheesecake Bars with Honey Drizzle

Close-up of a thick slice of sopapilla cheesecake showing the creamy filling and cinnamon-sugar topping drizzled with honey glaze.

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Make simple, crowd-pleasing Sopapilla Cheesecake Bars using crescent roll dough for a flaky crust and a creamy center, topped with cinnamon sugar and honey.

Ingredients

Scale
  • 1 (8 ounce) package crescent roll dough
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup honey, for drizzling

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking pan.
  2. Unroll one package of crescent roll dough and press it evenly into the bottom of the prepared pan.
  3. In a medium bowl, beat the softened cream cheese, 1 cup of sugar, egg, and vanilla extract until smooth. Spread this cream cheese mixture evenly over the bottom layer of dough.
  4. Unroll the second package of crescent roll dough and place it over the cream cheese layer. Pinch the seams together to seal the edges.
  5. In a small bowl, mix the remaining 1/2 cup of sugar and the cinnamon. Sprinkle this mixture evenly over the top layer of dough.
  6. Drizzle the melted butter over the cinnamon-sugar topping.
  7. Bake for 30 to 35 minutes, or until the top is golden brown and the filling is set.
  8. Let the bars cool in the pan for at least 30 minutes before cutting.
  9. Drizzle with honey just before serving. Cut into squares.

Notes

  • For easier cutting, chill the bars for one hour after cooling slightly before slicing.
  • You can use store-bought honey or warm your honey slightly to make drizzling easier.
  • This recipe works well for potlucks and parties because it travels easily.

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