EASY SOPAPILLA CHEESECAKE DESSERT

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You have never eaten cheesecake bars like this. Inspired by popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon and sugar cheesecake dessert with a sweet cream cheese filling, a crisp and sweet topping, and a flaky croissant crust. These sopapilla bars are dangerous.

INGREDIENTS:

  • 2 (8 oz) tubes refrigerated crescent rolls (or crescent roll dough sheets)
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoon salted butter, melted
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

THE METHOD:

  • Preheat oven to 350F degrees.
  • Spray a 9 x 13- inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
  • Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together (unless you are using the crescent roll dough sheets.
  • In a medium bowl, beat cream cheese, sugar and vanilla extract until blended.
  • Spread cream cheese mixture over bottom layer of crescent rolls.
  • Layer remaining crescent rolls on top, pressing seams together (again, not necessary when using crescent roll dough sheets.)
  • Drizzle the top with melted butter.
  • Sprinkle with sugar and cinnamon.
  • Bake, uncovered for 30-40 minutes, until light golden brown.

Notes

  • If you can find the crescent roll dough sheets, they will be a lot easier to use here since you won’t have to push the seams together.
  • For a richer flavor, try using a combination of white and brown sugar.
  • Try serving these with a little honey or chocolate or strawberry syrup drizzled on top!
  • Leftovers should be stored in an airtight container in the refrigerator for a maximum of 3 days. 
  • Leftovers can also be frozen but the texture of the crescent roll dough might be a bit soggy once they defrost.

Nutrition

Calories: 359kcal | Carbohydrates: 41g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 418mg | Potassium: 52mg | Sugar: 29g | Vitamin A: 510IU | Calcium: 39mg | Iron: 0.6mg

This puff pastry dessert is incredibly simple to make, so don’t be lazy and try it ASAP!

Enjoy!

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EASY SOPAPILLA CHEESECAKE BARS

Easy Sopapilla Cheesecake is made with crescent roll dough, cream cheese, sugar, cinnamon and melted butter. A deliciously easy dessert!

Ingredients

Scale
  • 2 (8 oz) tubes refrigerated crescent rolls (or crescent roll dough sheets)
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoon salted butter, melted
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F degrees.Spray a 9 x 13- inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
  2. Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together (unless you are using the crescent roll dough sheets.
  3. In a medium bowl, beat cream cheese, sugar and vanilla extract until blended.
  4. Spread cream cheese mixture over bottom layer of crescent rolls.
  5. Layer remaining crescent rolls on top, pressing seams together (again, not necessary when using crescent roll dough sheets.)
  6. Drizzle the top with melted butter.
  7. Sprinkle with sugar and cinnamon.
  8. Bake, uncovered for 30-40 minutes, until light golden brown.

Notes

  • If you can find the crescent roll dough sheets, they will be a lot easier to use here since you won’t have to push the seams together.
  • For a richer flavor, try using a combination of white and brown sugar.
  • Try serving these with a little honey or chocolate or strawberry syrup drizzled on top!
  • Leftovers should be stored in an airtight container in the refrigerator for a maximum of 3 days. 
  • Leftovers can also be frozen but the texture of the crescent roll dough might be a bit soggy once they defrost.

Nutrition

  • Calories: 359
  • Sugar: 29
  • Sodium: 418
  • Fat: 21
  • Saturated Fat: 10
  • Carbohydrates: 359
  • Protein: 3
  • Cholesterol: 41
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