Sopapilla Cheesecake Bars #cakerecipe #chocolate

These sopapilla cheesecake bars have a thick layer of smooth cheesecake between 2 sheets of flaky baked good. At that point they're topped with rich cinnamon sugar. This rendition of sopapilla is made with just 8 fixings – so it's speedy, simple and very tasty.

Sopapilla cheesecake bars are a debauched cheesecake formula that is ideal for cinnamon sweethearts. It additionally requires next to no really preparing/kitchen aptitudes – so it's likewise simple to make. Two layers of flaky baked good encompass the creamiest cheesecake layer. At that point a sprinkle of cinnamon sugar goes on top. You can thick of sopapilla cheesecake bars practically like the infant of a cinnamon sugar donut and New York cheesecake.

The sopapillas that most North Americans know and love are a conventional Hispanic treat that is thought to have started in Albuquerque, New Mexico. It's a southern style cake that is frequently cleaned with powdered sugar, sprinkled with cinnamon sugar or showered with nectar. They can have a wide range of fillings, including both sweet and flavorful. At the point when the baked good is singed it makes little air pockets and progresses toward becoming pillowy delicate.

For this formula, we're avoiding any profound singing and utilizing pre-made sickle moves. They're flaky, rich and make this formula very simple. In the event that you like, you could utilize puffed baked good. Here's the formula rundown (the full formula is at the base of the post)
Sopapilla Cheesecake Bars #cakerecipe #chocolate
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  • 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


  1. Preheat the oven to 350F degrees. Lightly grease a 9x13 inch glass or ceramic pan with non-stick cooking spray.
  2. 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. 
  3. In a large bowl beat the cream cheese until soft. Beat in 1 cup white sugar and cornstarch. 
  4. Mix in the vanilla extract & egg.
  5. Pour the batter over top of the crescent rolls, smoothing it down.
  6. 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. 
  7. Carefully place the sheet of crescent roll dough on top of the cheesecake layer. 
  8. Spread the melted butter over top.
  9. In a small bowl whisk together the remaining 1/4 cup white sugar and cinnamon. 
  10. Sprinkle over top of the bars. 
  11. Bake in the preheated oven for 35 - 40 minutes, or until golden brown. 
  12. Remove from the oven and cool to room temperature. Then chill in the fridge for 3 hours, or overnight before serving. 

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