Sopapilla Cheesecake Bars
Sopapilla Cheesecake bars are a delicious combination of the flavors of sopapillas, churros, and cheesecake all in one! Sweet cream cheese sandwiched between layers of buttery cinnamon sugar crust makes this dessert irresistible and perfect for Cinco de Mayo, or any party or potluck!
Ingredients
- Two 8-ounce cans of crescent rolls
- Two 8-ounce packages of cream cheese, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/3 cups sugar
- 4 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Beat the cream cheese, vanilla, egg and 1 cup of the sugar with an electric hand mixer or stand mixer on medium speed until smooth and creamy, about 1 to 2 minutes. Make sure the cream cheese is at room temperature first.
- Unroll one can of crescent roll dough and lay it in the bottom of a 9" x 13" glass baking dish. Use your fingers to press the dough evenly into the bottom of the dish. Pinch the perforations to seal if they are pulled apart.
- Spread the cream cheese mixture over the first layer of dough with a rubber spatula.
- Unroll a couple of inches of the second can of dough and lay it on top of the cream cheese layer starting the unrolled portion at the end. Unroll the dough to cover the cream cheese and again use your fingers to pinch the perforations and smooth gaps. No need to make the seams totally disapperar; the baked dough and cinnamon and sugar will somewhat cover the perforations.
- Melt the butter and pour on top of the dough. Use a rubber spatula, pasty brush, or spoon to spread it out evenly.
- Sprinkle the remaining 1/3 cup sugar over the top of the dough and then the cinnamon until evenly covered.
- Bake for 30 minutes or until the dough is baked through and the cinnamon and sugar have gotten slightly crusty.
- Cool for at least 15 minutes before cutting. The bars can also be cooled completely, or even refrigerated before cutting and serving.
Tried this recipe?Let us know how it was!