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Sopapilla Cheesecake Bars

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Sopapilla Cheesecake Bars
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 12
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Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
2
packages (8 oz each) cream cheese, softened
1 1/2
cups sugar
1
teaspoon vanilla
1/2
cup butter, melted
1
tablespoon ground cinnamon

Directions

  • 1 Heat oven to 350°F.
  • 2 Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
  • 3 In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
  • 4 Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
  • 5 Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  • 6 Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
Tips  

For a more authentic sopapilla flavor, top with honey.

These need to be stored in the refrigerator, but are best served warm. Heat bars in microwave uncovered 5 to 10 seconds to rewarm.

Nutrition Information 
No nutrition information available for this recipe
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