The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Sopapilla Cheesecake Bars are a delightful dessert that is sure to impress. These creamy, sweet bars have a flaky crust and are topped with a cinnamon-sugar mixture, making them a perfect treat for any occasion. Whether you want to serve them at a family gathering or enjoy them on a cozy night in, this recipe is easy to follow and yields delicious results.
Why You Will Love This Recipe
These Sopapilla Cheesecake Bars are quick to make, budget-friendly, and kid-approved! With just a handful of ingredients, you can whip up a dessert that feels special without spending hours in the kitchen. They’re perfect for a family brunch, a potluck, or even a simple weeknight dessert. Plus, who can resist the combination of cream cheese, sugar, and cinnamon?
How to Make Sopapilla Cheesecake Bars
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
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch glass or ceramic pan with non-stick cooking spray.
- Unroll one can of crescent rolls and place it on the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom evenly.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of white sugar and the cornstarch, mixing until well combined.
- Mix in the vanilla extract and egg. Stir until the mixture is creamy and smooth.
- Pour this cream cheese batter over the crescent roll layer in the pan, smoothing it down evenly.
- On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll it out to be about 1/2 inch longer and wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
- Brush the melted butter over the top of the dough.
- In a small bowl, whisk together the remaining 1/4 cup of white sugar and cinnamon. Sprinkle this mixture over the top of the bars.
- Bake in the preheated oven for 35 – 40 minutes, or until the top is golden brown.
- Once baked, remove from the oven and let it cool to room temperature. Then, chill in the fridge for 3 hours or overnight before serving.
How to Serve Sopapilla Cheesecake Bars
These bars are a delightful treat on their own but are even better when served with a dollop of whipped cream or a scoop of vanilla ice cream. You can also drizzle some honey over them for an extra touch of sweetness. Slice them into squares and enjoy their creamy, rich flavor.
How to Store Sopapilla Cheesecake Bars
To store your Sopapilla Cheesecake Bars, place them in an airtight container in the refrigerator. They can stay fresh for up to 5 days. If you want to save them for longer, consider freezing them. Wrap individual pieces tightly with plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months.
Tips to Make Sopapilla Cheesecake Bars
- Make sure your cream cheese is softened to room temperature for easier mixing.
- Don’t skip the chilling time; it helps the flavors meld together and makes the bars easier to cut.
- For a unique twist, consider adding a splash of almond extract in place of vanilla for added flavor.
FAQs
Can I use a different type of dough instead of crescent rolls?
Yes! You can use puff pastry or even make your own dough if you prefer. Just ensure it has a similar texture to achieve the right flaky consistency.
Can I make these bars ahead of time?
Absolutely! These Sopapilla Cheesecake Bars can be made a day in advance. Just store them in the fridge until you are ready to serve.
What if I want to make them gluten-free?
You can use gluten-free crescent roll dough available at many grocery stores. Make sure to check the ingredients to ensure they fit your dietary needs.
Enjoy making and sharing these delicious Sopapilla Cheesecake Bars! They are sure to become a favorite in your home.
Sopapilla Cheesecake Bars
These creamy, sweet Sopapilla Cheesecake Bars feature a flaky crust topped with cinnamon-sugar, making them a delightful dessert for any occasion.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch glass or ceramic pan with non-stick cooking spray.
- Unroll one can of crescent rolls and place it on the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom evenly.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of white sugar and the cornstarch, mixing until well combined.
- Mix in the vanilla extract and egg. Stir until the mixture is creamy and smooth.
- Pour this cream cheese batter over the crescent roll layer in the pan, smoothing it down evenly.
- On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll it out to be about 1/2 inch longer and wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
- Brush the melted butter over the top of the dough.
- In a small bowl, whisk together the remaining 1/4 cup of white sugar and cinnamon. Sprinkle this mixture over the top of the bars.
Baking
- Bake in the preheated oven for 35 – 40 minutes, or until the top is golden brown.
- Once baked, remove from the oven and let it cool to room temperature. Then, chill in the fridge for 3 hours or overnight before serving.
Notes
These bars are best served with a dollop of whipped cream or a scoop of vanilla ice cream, and can also have honey drizzled over them for added sweetness. They can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer preservation.