Sopapilla Cheesecake (Churro Cheesecake)

Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

▢ 2 8-ounce cans (450 g) refrigerated crescent roll sheets divided - if you can find the seamless dough sheets that’s ideal but crescent rolls can be used too.
▢ 1 ½ teaspoons ground cinnamon
▢ 1 ¼ cups (250 g) granulated sugar divided
▢ 24 ounces (680 g) cream cheese at room temperature
▢ 2 teaspoons (10 ml) pure vanilla extract
▢ ¼ cup (56 g) salted butter melted

Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
Lightly spray a 9x13 inch (23 x 33 cm) pan, then unroll one of the crescent roll tubes and press it in the bottom of the pan, pressing the seams together.
In a small bowl, combine ¼ cup of sugar with the cinnamon and set aside.
In a mixing bowl using a hand mixer, beat the cream cheese with vanilla, and 1 cup of sugar until well combined.
Transfer the mixture and spread it over the crescent rolls.
Unroll the remaining can of crescent rolls, press the seams together and layer it over the cream cheese layer.
Drizzle the top with melted butter then sprinkle with the cinnamon sugar.
Bake uncovered for 30-40 minutes until it’s slightly golden brown. Cool for at least 30 minutes before slicing.

For extra sweetness, drizzle the bars with honey after they've cooled.
Some similar recipes call for an egg to be mixed into the cream cheese. I don't find it necessary, but you can add it if you prefer your filling to be richer.
To Store: Keep these cheesecake bars in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.