Sopapilla Cheesecake Bars are a delightful fusion of traditional Mexican flavors and creamy cheesecake decadence. This dessert combines the flaky texture of sopapillas with a rich and creamy cream cheese filling, making it a standout treat for any occasion.
Ingredients
Scale:
2 cans of refrigerated crescent roll dough
1/2 cup (1 stick) unsalted butter, melted
2 (8-ounce) packages of cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup granulated sugar for topping
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly with non-stick cooking spray or butter.
Open the first can of crescent roll dough and lay it flat in the bottom of the prepared baking dish. Pinch the seams together to create a uniform layer.
In a large mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract. Using a hand mixer or a whisk, beat the mixture until it’s smooth and creamy with no lumps.
Spread the cream cheese mixture evenly over the crescent roll crust in the baking dish.
Open the second can of crescent roll dough and lay it over the cream cheese filling, pinching the seams together to seal the layers.
In a small bowl, mix together the 1/4 cup of sugar and 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top layer of dough.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and puffy.
Once done, remove the baking dish from the oven and let it cool at room temperature for about 15 minutes. Then refrigerate the bars for at least 2 hours.
After the bars have chilled, slice them into squares or rectangles. Serve chilled or at room temperature.
