ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sopapilla Cheesecake Bars

Prep time 15 mins
Cook time 1 hr, 15 mins
Yield 12 Servings

 

Blogger Deborah Harroun of Taste and Tell shows you how to make a popular bar based on Mexican sopapillas.

Ingredients

  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted
  • 1 tablespoon ground cinnamon

How to Make It

  1. Step 1:  Heat oven to 350°F.

  2. Step 2:  Unroll 1 can of 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. Step 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. Step 4:  Unroll second can of dough.  Carefully place on top of cream cheese layer.  Pinch seams together.

  5. Step 5:  Pour melted butter evenly over top.  Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

  6. Step 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.

  7.