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Chocolate Sopapilla Cheesecake Bars

Full of chocolate, cream cheese, crescent roll dough and delicious sugar mixture. These Chocolate Sopapilla Cheesecake Bars are easy, tasty and absolutely to die for.
Prep Time10 minutes
Cook Time30 minutes
Cooling1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 487kcal
Author: Tornadough Alli

Ingredients

Cheesecake:

  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips
  • 2 8 ounce cans refrigerated crescent roll dough sheets

Topping:

  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter
  • Chocolate syrup for topping optional

Instructions

  • Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish with non-stick cooking spray, set aside.
  • In a large bowl with a hand mixer, beat together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy.
  • Melt the chocolate chips on 30-second intervals, stirring between each interval until fully melted. (This can be done in a microwave-safe bowl in the microwave or in a double boiler)
  • Add the melted chocolate into the cheesecake mixture and beat with a hand mixer until fully blended.
  • Unroll the crescent roll dough sheets and press one of the rolls of dough into the bottom of the prepared baking dish. If the dough doesn’t cover your baking dish, no worries, it will when you’re done.
  • Top the dough with the cream cheese mixture, spreading it evenly over the dough.
  • Top the filling with the other piece of dough and gently press it down.
  • In a bowl, mix together the sugar, cinnamon and butter until combined and dollop it over the top of the dough.
  • Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up.
  • Remove from the oven and place on a wire rack to cool to room temperature. Then place in the refrigerator to cool completely.
  • Cut into squares and serve with chocolate syrup if desired.

Notes

  1. You can use crescent dough sheets or regular crescent rolls for these.
  2. We use semi-sweet chocolate but you can also use milk or dark if you like that flavor better.
  3. To make regular Sopapilla Cheesecake Bars simply eliminate the chocolate chips.
  4. Make sure these cool to room temperature before cutting to allow the cheesecake to set up nicely.
  5. The chocolate drizzle is optional but it adds a more of a decadent chocolate flavor.
  6. These can be frozen, see above on how we like to do that.

Nutrition

Calories: 487kcal | Carbohydrates: 50g | Protein: 4g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 420mg | Potassium: 99mg | Fiber: 1g | Sugar: 37g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg