This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. GOOD TIMES.
“Cruising” is over and I can easily “sail” in work duties…..
Returning home from the beach one day, we were walking past a restaurant where our attention was drawn by beautifully decorated table, which had the inscription – desert of the day “Sopapilla Cheesecake Bars” so we decided to give them a try. If you are unfamiliar with Sopapillas, they are a light flaky pastry-type bread served with cinnamon sugar or honey – typically served as a dessert in Mexican restaurants. We liked them so much, that we could hardly wait to try them at home.
2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar
- Preheat the oven to 350 degrees.
- Spray 9 x 13 baking dish with cooking spray.
- Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
- * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
- Combine softened cream cheese, sugar, and vanilla.
- Spread mixture over crescent rolls.
- Roll the remaining crescent roll over the top and stretch to the edges and seal.
- Brush across the entire top of the crescent roll with the melted butter.
- Get full recipe >> Easy Sopapilla Cheesecake Bars @ cakescottage.com