Sopapilla Cheesecake Bars
An easy recipe replicating fried sopapillas in bar form! Flakey layers of pastry covered in cinnamon sugar and butter sandwiching a creamy cheesecake filling and a drizzle of honey for that irresistible finish!
Equipment
- 1 13x9-inch baking pan
- 1 medium sized mixing bowl
- 1 small sized mixing bowl
- 1 Hand mixer
- 1 Rolling Pin
Ingredients
- 2 (8 oz.) packages of cream cheese, softened
- 1 c. sugar
- 1 tsp. vanilla extract
- 2 (10 oz.) cans Big & Flakey refrigerated crescent rolls
- 3/4 c. sugar
- 1 tsp. ground cinnamon
- 1/2 c. butter, at room temperature
- 1/4 c. honey
Instructions
- Heat oven to 350ºF. Spray baking pan generously with cooking spray; set aside.
- In a medium bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Set aside until ready to use.
- Unroll one can of dough and, using a rolling pin, shape the dough to fit the baking pan. Lay the dough into prepared pan.
- Evenly spread cream cheese mixture over dough layer. Unroll second can of dough and shape to fit the pan using a rolling pin. Lay dough over filling to cover completely.
- In a small bowl, stir together 3/4 cup sugar, cinnamon, and butter. Dot mixture over top layer of dough.
- Bake 30 minutes or until dough is puffed and golden brown. Remove from oven and generously drizzle with honey. Cool completely in pan before serving.
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