Sopapilla Cheesecake Bars
Recipe: #40369
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."
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 350 F. Lightly grease a 9x13 baking dish or use cooking spray.
Step 2
Place the cream cheese, just 1 cup of the sugar, and the vanilla in a mixer bowl. Beat until smooth.
Step 3
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)
Step 4
Spread the cream cheese mixture evenly over the dough. Cover it with the other sheet of dough.
Step 5
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).
Step 6
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.
Step 7
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.
Step 8
To serve, cut into squares. If desired, a light drizzle of honey over each serving is really tasty.
Step 9
Refrigerate any leftovers. Leftovers also freeze well, by wrapping each piece individually.
Tips
No special items needed.