Easy Halloween Sopapilla Cheesecake Bar

Easy Halloween Sopapilla Cheesecake Bar

A delicious and simple dessert combining a creamy filling and a cinnamon-sugar topping on a golden crescent dough crust, perfect for a festive Halloween treat.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the crust and topping

2 cans refrigerated crescent roll dough (8 oz each) Keep the dough cold until ready to use.
4 tbsp unsalted butter, melted and slightly cooled Evenly spread over the top.
1/3 cup granulated sugar For topping.
2 tsp ground cinnamon Sprinkle on top for flavor.
to taste Orange and black sprinkles or candy eyeballs Optional decoration for Halloween.

For the filling

2 packages cream cheese, at room temperature (8 oz each) Must be softened for smooth filling.
1 cup granulated sugar Sweetens the filling.
1 large egg Binds the filling together.
1.5 tsp pure vanilla extract For flavoring the filling.

Method

Preparation

Preheat the oven to 350°F and prepare a 9x13-inch glass baking dish.
Unroll one can of crescent dough into the dish, pressing it flat and pinching the seams closed.
Beat the softened cream cheese, 1 cup of sugar, egg, and vanilla with a mixer until smooth and fluffy. Spread the mixture evenly over the bottom dough layer.
Unroll the second can of dough over the filling, stretching it gently to the edges and pinching the seams together.

Finishing Touches

Pour the melted butter over the top layer of dough and spread evenly.
Mix the 1/3 cup sugar and cinnamon together, then sprinkle over the top.
Bake for about 30 minutes, until golden and set.

Cooling and Serving

Let cool for at least 15 minutes before cutting into 12 bars.
Decorate each bar as desired with Halloween sprinkles or candy eyeballs.

Notes

For best results, let the cream cheese come to room temperature before mixing. Store leftovers in the refrigerator for up to 4 days.