Sopapilla Cheesecake Bars
Inspired by the Mexican treat sopapillas, these Sopapilla Cheesecake Bars have a delicious, creamy cheesecake filling sandwiched between two buttery and crispy crescent sheets. It has this light, aromatic flavor of cinnamon, and sugar, then drizzled with honey.
Ingredients
- 2 packages crescent rolls or sheets chilled
- 3 packs cream cheese softened (8oz each)
- 1 cup sugar
- 1 tsp vanilla extract
Cinnamon Sugar Topping:
- 1/4 cup butter melted
- 1/2 cup sugar
- 2 tsp cinnamon powder
Instructions
- Preheat oven to 350°F until ready.
- Then prepare the baking 9×13 pan by spraying it with cooking spray.
- Unroll one crescent sheet into your baking pan and stretch it out until it fully covers the bottom pan.
- Don't worry if it's not perfect; the cheesecake layer will cover it up.
- Afterward, bake the bottom sheet for 7 to 8 minutes in a 350°F preheated oven.
- Next, in a medium mixing bowl, combine cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract.
- Pour the whipped cheesecake mixture on top of the baked crescent sheet and spread it out evenly.
- Cover the top with another layer of crescent rolls and stretch it throughout until you cover the upper layer of the baking dish.
- Pour melted butter on top of the sheet and dust it with the cinnamon sugar mixture until fully covered.
- Bake for 35 minutes, or until the middle is firm, and allow to cool for about 20 minutes.
- Refrigerate the Sopapilla Cheesecake Bars to allow them to solidify and make them easier to cut.
Notes
When serving the sopapilla cheesecake, you can drizzle it with some honey on top or dust powdered sugar and chopped nuts for extra crunch and bite.
Nutrition
Calories: 102kcalCarbohydrates: 25gProtein: 0.2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 6mgPotassium: 10mgFiber: 0.2gSugar: 25gVitamin A: 13IUVitamin C: 0.01mgCalcium: 10mgIron: 0.04mg
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