I’m a New Mexico girl and spent the first 18 years of my life there. So I’ve had my fair share of traditional Mexican and New Mexican food. One that I’m very familiar with is the sopapilla.
I can still remember my favorite Mexican restaurant from my hometown. I loved their burritos, but the highlight of the meal was always the basket of sopapillas that came out after finishing our dinners. No matter how stuffed we were from the huge burritos, we had room for sopapillas! My family would pass around the squeeze bottle of honey, and not a sound would be heard while everyone was eating sopapillas and licking their fingers.
This recipe takes the flavors of sopapillas and turns them into a cheesecake bar that can be enjoyed any time. They are super easy (only 6 ingredients!) and are super addictive. The cinnamon-sugar topping is really good, and reminds me of churros. But if you want to give even more of a wink and a nod to sopapillas, top the bars with honey instead. You might want to make two batches, because they are going to be gone in no time!
Here’s how you make them:
You’ll need 2 tubes of Pillsbury® crescent rolls, cream cheese, sugar, vanilla, melted butter and cinnamon. That’s all!
Press the first tube of Pillsbury® crescent rolls into a 9x13-inch baking dish. You’ll want to press it in, stretching it slightly to cover the whole bottom. Pinch the seams together.
In a medium bowl or in the bowl of a stand mixer, mix together the cream cheese, 1 cup sugar and vanilla until smooth. Use a spatula to evenly spread it on top of the crescent roll crust.
Sprinkle on the remaining sugar and cinnamon.
Bake until the middle is set and the top is brown and a little crispy.