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Steps
1
Heat oven to 350°F.
2
Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
3
In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
4
Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
5
Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
6
Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
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These Mexican cheesecake desserts need to be stored in the refrigerator. To rewarm, microwave on 50% power 5 to 10 seconds.
Traditional sopapillas are drizzled with honey at the table, but this particular sopapilla cheesecake dessert has plenty of sweetness built right in. The bars are most delicious when eaten while still warm—just be sure to let them cool for 30 minutes so they aren’t too soft to cut.
Want to make this sopapilla cheesecake recipe go as smoothly as possible? Press out the second can of dough on a lightly floured large piece of cooking parchment paper so you can press the perforations together easily. Then carefully turn the dough over on top of the cream cheese filling, peeling the parchment away.
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