Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars


Prep time: 

Cook time: 

Total time: 

Serves: 12

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!
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1½ cups sugar
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • 1 tablespoon ground cinnamon
  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 ½ cup sugar with the cinnamon, and sprinkle evenly over butter.
  6. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.


Here’s a video that shows you how to make it:

Sopapilla Cheesecake Bars

Turn your Cinco de Mayo into a fiesta with these Sopapilla Cheesecake Bars.RECIPE:

Julkaissut Pillsbury Tiistaina 2. toukokuuta 2017