Sopapilla Cheesecake Bars

02 March 2020 Bookmark • 0

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 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.