Sopapilla Cheesecake Bars
02 March 2020
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Those sopapilla cheesecake bars have a thick layer of creamy cheesecake between 2 sheets of flaky pastry. Then they’re topped with buttery cinnamon sugar. This version of sopapilla is made with simplest 8 components – so it’s quick, smooth & oh so delicious.
Sopapilla Cheesecake Bars |
Sopapilla cheesecake bars are a decadent cheesecake recipe that’s ideal for cinnamon fanatics. It additionally calls for little or no surely baking/ kitchen talents – so it’s also very clean to make. layers of flaky pastry surround the creamiest cheesecake layer. Then a sprinkle of cinnamon sugar is going on top. you can thick of sopapilla cheesecake bars almost just like the child of a cinnamon sugar doughnut and new york cheesecake.
What are Sopapillas?
The sopapillas that maximum North people recognize and love are a traditional Hispanic dessert that’s idea to have originated in Albuquerque, New Mexico. It’s a deep-fried pastry that’s regularly dusted with powdered sugar, sprinkled with cinnamon sugar or drizzled with honey. they are able to have a diffusion of various fillings, together with each sweet and savory. while the pastry is fried it creates little air pockets and becomes pillowy gentle.
INGREDIENTS:
- 2 8 oz packages crescent rolls
- 24 oz cream cheese softened
- 1 1/4 cups white sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted butter melted
- 2 teaspoons cinnamon
INSTRUCTIONS:
- Preheat the oven to 350F degrees. Lightly grease a 9x13 inch glass or ceramic pan with non-stick cooking spray.
- Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
- In a large bowl beat the cream cheese until soft. Beat in 1 cup white sugar and cornstarch.
- Mix in the vanilla extract & egg.
- Pour the batter over top of the crescent rolls, smoothing it down.
- On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about 1/2 inch longer & wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
- Spread the melted butter over top.
- In a small bowl whisk together the remaining 1/4 cup white sugar and cinnamon.
- Sprinkle over top of the bars.
- Bake in the preheated oven for 35 - 40 minutes, or until golden brown.
- Remove from the oven and cool to room temperature. Then chill in the fridge for 3 hours, or overnight before serving.
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