My family has made these for many years. We have always called them Little Debbie's but I feel like Sopapilla Cheesecake Bars sounds better and gives people more of an idea of what type of dessert they are. Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars-- with their flaky crescent roll crust, their sweet cream cheese filling, and their crunchy-sweet cinnamon sugar topping, are delicious!
When we make Little Debbie's we follow the exact same recipe but add chopped pecans to the cinnamon sugar topping. So you get a toasted cinnamon sugar pecan topping. Making them that more delicious. With the chopped pecans I consider the Little Debbie's more Southern inspired.
So I guess if you want pecans on yours you can tell people they are Little Debbie's and if you want just cinnamon sugar you can say Sopapilla Cheesecake Bars.
This dessert is dangerously delicious and dangerously easy to make. Seriously! Even those of you who say you aren't a baker can make these and your family or guest will be so impressed!
First, spread one can of crescent rolls on the bottom of a greased 9 x 13 baking dish. I had to do a little cut and paste with this can of crescent rolls.
Then you mix the softened cream cheese, sugar, and vanilla with an electric mixer.
Next, spread the cream cheese filling evenly over the first layer of crescent rolls.
After that, lay the last can of crescent rolls on top of the cream cheese layer. You will need to stretch out the crescent rolls. Don't worry if you have to cut and paste some pieces. It will be covered with cinnamon and sugar so no one will see.
Now, comes the topping. Pour the melted butter over the top crescent roll layer and sprinkle with cinnamon sugar. If you'd like Little Debbie's add chopped pecans on top.
Bake at 350 uncovered for 20 to 25 minutes or until top is lightly toasted. Just look at that topping!
Lately, when I make these I have discovered that I feel like I want more filling. I thought about adding an extra 4 ounces of cream cheese, 1/2 cup of sugar, and one teaspoon extra of vanilla to the filling. I haven't tried it yet. If you do let me know how it turns out.
Don't get me wrong the recipe is delicious just the way it is. But who doesn't like extra sweet cream cheese filling? When I try it I will definitely let you guys know my thoughts. Either way you can't go wrong with this recipe!
Sopapilla Cheesecake Bars