Sopapilla Cheesecake Bars
User Reviews
5
Sopapilla Cheesecake Bars
Description
Sopapilla Cheesecake Bars start with a base layer of crescent roll dough pressed into a baking dish. The filling consists of softened cream cheese beaten with cane sugar, cornstarch, vanilla extract, and egg to create a smooth, sweet cheesecake layer spread evenly over the dough. A second sheet of crescent roll dough is rolled out slightly larger and placed over the filling. Melted butter is brushed on top, followed by a sprinkle of cinnamon sugar, infusing the bars with a warm spice and a glossy finish.
Once baked at 350°F for 35-40 minutes, the bars develop a golden crust with a tender, creamy interior. The combination of buttery, flaky dough and rich cheesecake makes for a delightful texture contrast. This dessert offers a sweet treat with a familiar cinnamon flavor that pairs well with coffee or tea.
Slicing into bars allows convenient serving sizes. They can be drizzled with honey or topped with dulce de leche for added indulgence. Fresh fruit or chopped nuts can be added for variety. The bars keep well stored in an airtight container for several days and can also be frozen by wrapping and separating layers with parchment, then thawed overnight in the fridge.
Ingredients
- 2 (8-ounce) crescent rolls packages
- 24 ounces cream cheese softened
- 1 1/4 cups cane sugar divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup butter melted, unsalted
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 F degrees.
- Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
- In a stand mixer or hand-held mixer, beat the cream cheese until soft. Beat in 1 cup cane sugar and cornstarch.
- Add in the vanilla extract and egg.
- Spread the mixture over top of dough.
- On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about ½-inch longer and wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer. Feel free to trim off excess dough for a clean border.
- Spread the melted butter over the dough.
- In a small bowl combine together the remaining ¼ cup sugar and ground cinnamon.
- Sprinkle over top of the dough.
- Bake for 35 to 40 minutes, or until golden brown.
- Remove from the oven and cool to room temperature. Chill in the fridge for three hours, or overnight before serving.
Notes
- Drizzle with honey or add dulce de leche for extra sweetness and authenticity.
- Top with sliced fresh or roasted berries to add freshness and color.
- Add chopped nuts for a crunchy texture contrast.
- Store baked bars in an airtight container up to 4 days to maintain freshness.
- Freeze uncut bars layered with parchment paper; thaw in refrigerator overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 189mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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