Sopapilla Cheesecake Bars
Yields 20
Enjoy these Sopapilla Cheesecake Bars today. Sopapilla Cheesecake Bars are a Mexican Dessert - Enjoy!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
  1. ¼ cup unsalted butter, melted
  2. 16 ounces crescent rolls
  3. 1/3 cup black currant preserves, warmed and divided
  4. 2 packages (8 ounces each) cream cheese, softened
  5. 2/3 cup confectioners' sugar
  6. 1 large egg
  7. ½ cup heavy whipping cream
  8. 1 teaspoon almond extract
  1. Preheat oven to 350°F. Brush a 13x9-inch pan with melted butter or coat with cooking spray.
  2. Unroll crescent rolls and spread over bottom of pan. Pinch edges to seal. Brush with melted butter.
  3. Warm black currant preserves and spread evenly over crescent rolls. Set aside.
  4. Beat cream cheese until smooth and creamy. Beat in confectioners’ sugar until light and fluffy. Beat in egg, cream and almond extract, beating mixture well after each addition.
  5. Spoon batter over black currant layer and smoothen top.
  6. Open the remaining can of rolls and place over cream cheese mixture. Pinch edges to seal. Pour any remaining butter over top layer of roll.
  7. Bake for 25 to 35 minutes or until golden and tester inserted comes out clean. Allow to cool in pan on a wire rack. Cut into bars or squares before serving.
  1. If desired, combine 3 tablespoons light brown sugar (not packed) with 1 teaspoon cinnamon and sift over top layer (after butter is poured) and bake as directed. You may also choose to sift sugar-cinnamon mixture over cookie cake right after taking out of the oven.
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