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Sopapilla Cheesecake Bars

sopapilla cheesecake bars Dessert Mexican
Sopapilla Cheesecake Bars
  • Prep 15 min
  • Total 1 hr 20 min
  • Ingredients 6
  • Servings 12

Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you! MORE+ LESS-

October 25, 2018
Pillsbury Crescents
Make with
Pillsbury Crescents

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent rolls
2
packages (8 oz each) cream cheese, softened
1 1/2
cups sugar
1
teaspoon vanilla
1/2
cup butter, melted
1
tablespoon ground cinnamon

Steps

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  • 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.

Expert Tips

  • Press out the second can of dough on a large piece of baking parchment, 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.
  • Traditional sopapillas are drizzled with honey at the table, but the bars have plenty of sweet bite built right in. They are most delicious eaten while they’re still warm (let them cool for the 30 minutes so they aren’t too soft to cut). And if there are leftovers, cover store in the fridge, but warm them back up in a low oven or for a few seconds in the microwave.
  • These need to be stored in the refrigerator, but are best served warm. Heat bars in microwave uncovered 5 to 10 seconds to rewarm.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
250
% Daily Value
Total Fat
27g
42%
Saturated Fat
15g
74%
Trans Fat
1/2g
Cholesterol
60mg
21%
Sodium
480mg
20%
Potassium
60mg
2%
Total Carbohydrate
43g
14%
Dietary Fiber
0g
0%
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Can’t decide between sopapilla or cheesecake for dessert? With this clever and easy recipe for sopapilla cheesecake bars, you don’t have to choose—you can have both at once. This easy recipe takes just 15 minutes of prep time, thanks to the time-saving shortcut provided by Pillsbury™ refrigerated crescent dinner rolls. And rest assured, it delivers home-baked goodness in spades. To add an authentic touch, serve the bars with a drizzle of honey, just like they do with sopapillas in New Mexico. For step-by-step instructions, check our failproof guide on how to make sopapilla cheesecake bars. Does this sopapilla cheesecake recipe have you craving more? From irresistible Oreo cheesecake to creative lemon cheesecake crescent roll-ups, we have all of Pillsbury's best cheesecake bar recipes for you to try next.

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