Prepare the Pan

Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish.

Unroll one can of crescent dough and press it evenly into the bottom of the pan.

Make the Cheesecake Layer

Beat cream cheese until smooth and creamy.

Add sugar and vanilla; mix until silky.

(Optional) Add egg for more structure, especially if making cinnamon cheesecake bars.

Spread the mixture over the bottom crescent layer.

Add the Top Crescent Layer

Unroll the second can of crescent dough.

Lay it carefully over the cheesecake layer, pressing seams together.

Try not to stretch it — this helps maintain flaky layers.

Add Cinnamon Sugar

Mix sugar and cinnamon together.

Pour melted butter over the top crescent dough.

Sprinkle cinnamon sugar evenly across the surface.

For more authentic Sopilla Cheesecake flavor, drizzle with honey before baking.

Bake

Bake for 28–34 minutes, until the top is deeply golden and crisp.

The edges should be caramelized and slightly puffed.

Cool & Serve

Let the cheesecake cool for at least 1 hour, then refrigerate for cleaner cuts. Cut into squares — perfect for serving as Sopapilla Cheesecake Bars or potluck desserts.