Sopapilla Cheesecake Bars
March 20, 2023
"A friend brought these to his birthday party at a brewery we frequent. Everyone (including me) loved them! Posting here for safekeeping."
- Serving Size: 1 (76.6 g)
- Calories 247.7
- Total Fat - 8.2 g
- Saturated Fat - 4.8 g
- Cholesterol - 20.8 mg
- Sodium - 244.3 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 1.2 g
- Sugars - 32.3 g
- Protein - 6.5 g
- Calcium - 194.6 mg
- Iron - 0.5 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 350 F. Lightly grease a 9x13 baking dish or use cooking spray.
Place the cream cheese, just 1 cup of the sugar, and the vanilla in a mixer bowl. Beat until smooth.
Open the cans of crescent roll dough. Using a rolling pin, roll each sheet into a 9x13 rectangle, to fit the baking dish. Place one piece on the bottom of the greased baking dish. (If using unperforated crescent sheets, they will already fit the pan)
Spread the cream cheese mixture evenly over the dough. Cover it with the other sheet of dough.
In a small bowl, combine the remaining 1/2 cup sugar and the 2 tbsp. cinnamon. (Adjust cinnamon to your taste. Some like more or less cinnamon - the standard ratio for cinnamon sugar is 4:1, as in this recipe).
Melt the butter in a glass measuring cup. Pour it evenly over the dough, spreading with a spoon to cover all of it. Sprinkle the cinnamon sugar evenly over the melted butter.
Bake until the crescent dough is puffed up, bubbly, and golden brown. The crust should be slightly brown. About 25-30 minutes. Remove from the oven and let cool completely. Refrigerate until ready to serve.
To serve, cut into squares. If desired, a light drizzle of honey over each serving is really tasty.
Refrigerate any leftovers. Leftovers also freeze well, by wrapping each piece individually.
No special items needed.