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Sopapilla Cheesecake Bars

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 12
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Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!
Created Oct 28, 2016
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Ingredients

  • 2 cans (8 count each) Pillsbury™ refrigerated crescents
  • 2 packages ( 250 g each) brick-style cream cheese, softened
  • 1 1/2 cups (375 mL) sugar
  • 1 teaspoon (5 mL) vanilla
  • 1/2 cup (125 mL) butter, melted
  • 1 tablespoon (15 mL) ground cinnamon

Steps

  •  
    1
    Heat oven to 350°F.
  •  
    2
    Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
  •  
    3
    In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
  •  
    4
    Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
  •  
    5
    Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  •  
    6
    Bake about 30 minutes or until centre is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

Expert Tips

  • Tip 1
    For a more authentic sopapilla flavour, top with honey.
  • Tip 2
    These need to be stored in the refrigerator, but are best served warm. Heat bars in microwave uncovered 5 to 10 seconds to rewarm.

Nutrition Information

No nutrition information available for this recipe
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