This is one of those recipes that originated in one place and somebody tweaked an ingredient to make it their own and posted it, then someone else did...then so on and so forth! I ended up finding it in 4 different places and no 2 were alike. I made 2 of them and they were kind of soggy, so after tweaking the recipe a bit I came up with the one I'm sharing today.

Recipes are funny creatures. There's really only so many combinations of ingredients to go around and while I adore my healthy foods, sometimes I just need something easy to make! This stuffed Sopapilla bar recipe came along when all the kids were young and it was SO nice to have things I could whip up easily. 

Kids have a tendency to need something baked and homemade, tomorrow! Like dessert for a class party...and these bars can be cut small and put in little cupcake liners so 1 pan can serve the whole class!

These cheesecake stuffed bars are made with 2 cans of Pillsbury croissants instead of having to make dough for the crust. Basically lay one can of rolls on the bottom, fill with cheesecake filling and put the other can of croissant rolls on top! Butter and cinnamon sugar and bake. So easy, such a time saver and the kids love them! 

Easy Sopapilla Cheesecake Bars

Ingredients:
16 ounces cream cheese 
2 cans refrigerated Crescent rolls 
1 cup sugar 
1 teaspoon vanilla 
1/2 cup butter, melted 
1/2 cup cinnamon sugar

1) Using a 9 x 13 baking pan, unroll one can of crescent rolls and line the bottom of the pan.
2) Mix together the cream cheese, sugar and extract.
3) Spread over the crescent rolls.
4) Unroll the other can of crescent rolls and place on top of cream cheese mixture.
5) Melted butter and brush over the top pastry. Sprinkle with the cinnamon sugar.
6) Bake at 350 degrees for 30 minutes.

Tips for making Sopapilla Cheesecake Bars

If for some reason you cannot find the cans of croissants then you can used the croissant pastry sheets and it'll work out just fine. I usually buy the Pillsbury ones, but I've also used generic and the Aldi brand and they tasted exactly the same! 

If you have to skimp somewhere then buy the cheap can of croissants, but go for real butter. Margarine just doesn't taste right and makes the croissant top very soggy. I like to brush on the butter instead of pouring it over the top. It prevents the butter from soaking through in some spots while missing others.

You could easily cut this recipe in half and use a smaller pan. Actually, that's what I do now that the kids are grown and moved out. The husband and I cannot eat that whole pan before it goes bad!

These bars make a great party dessert as they transport very well! I take them to Easter dinner every year and everyone loves them. 
Cheesecake desserts are some of my favorites to make for parties because they are so well received. I always get asked for this recipe (which is pretty much why I wrote this post!) 

If you're looking for another great crowd-pleasing dessert try my Easy Cherry Cheesecake Dessert. I'm sure you'll love that one just as much!

~L

Want gardening and healthy living information sent right to your email weekly? Click right here to join my newsletter list and get new posts sent directly to you the day they're published!