August 22, 2012

Sopapilla Cheesecake Bars

What’s that? More Mexican?

Shocking.

I’m sorry. Maybe we should rename this blog Bollos en el horno? (I used google translate for that. Strangely enough, the only Spanish I seem to know is taco, quesadilla, carnita, empanada, and so on and so forth.)

This is the first Mexcian dessert I’ve shared, though. However, I’m prettttttttty sure that this is not super authentic. I mean, sure, it’s totally possible that traditional Mexican sopapillas are made from a tube of crescent roll dough, but you know? Probably not.

I was a bit worried about this recipe. It’s just a handful of ingredients that everyone should have around at all times anyway. There aren’t even any eggs in the cheesecake layer. Also, crescent rolls and cheesecake? Is this real life?

It all worked, though. It worked quite well, in fact.

Simple, quick, and shockingly good. I love those types of desserts.

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Sopapilla Cheesecake Bars

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened

Directions:

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
Drop small pieces of the cinnamon sugar mixture over the top of the dough.
Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. (Optional: drizzle honey over the bars before serving.)

slightly adapted from All Recipes

Bar Desserts, Dessert, Easy Breezy Chicken Squeezy

16 comments »

16 Responses to “Sopapilla Cheesecake Bars”

Kelly August 22, 2012 @ 12:51 pm (#
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I had these as a kid! My neighbor would make them a lot, but I recall her cream cheese mixture having eggs in it, maybe not? I don’t remember! Haha! Thanks for reminding me how good these are and that I need to make them soon!
Apple August 22, 2012 @ 1:25 pm (#
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Yay!! I love sopapilla!! I usually brush on melted butter and sprinkle with cinnamon and sugar, but that’s my preferences. Turns out the same awesome fluffy dessert!

I’ve never had any left from any of the potlucks I’ve brought this to. Delicioso!
mrsblocko August 22, 2012 @ 1:41 pm (#
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I’ve made these before and they are so dangerous. As in take the pan away from me or i will eat the whole thing. Although, mine never look nice like yours. They usually look like a hot mess, an evil tempting hot mess.
Katrina @ Warm Vanilla Sugar August 22, 2012 @ 3:20 pm (#
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Whoooooa. These bars look freaking fantastic! Awesome idea!
Averie @ Averie Cooks August 22, 2012 @ 3:40 pm (#
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I recently made something close to this and basically I am in love with these flavors! Your bars look PERFECT! Love soft middle and crunchy-ish outsides!
Hayley @ The Domestic Rebel August 22, 2012 @ 5:10 pm (#
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Uh, I made these one time and my boyfriend ate THE ENTIRE PAN. Minus 1, which I had after I took pictures of it for my blog. THE ENTIRE PAN. And in lieu of a birthday cake last November, he requested these. Except, TWO pans of them… which he polished off like his life depended on him eating two pans of sopapilla cheesecake bars in 24 hours. Craziness, I tell you. Did I mention he weighs like, 110 pounds? Bastard.

These are amazeballs indeed. Love ‘em!
Lauren @ LoloLovesScents August 22, 2012 @ 8:33 pm (#
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Authentic schmauthentic! These look fantastic!! I can’t wait to make these!
Jessica August 22, 2012 @ 10:12 pm (#
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I think you’d like the authentic ones, too. We had them growing up….they are deep fried and delicioso.
Joanne August 23, 2012 @ 5:29 am (#
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Well they might not traditionally be Mexican but perhaps your crescent roll idea will be adopted considering how tasty these look
sally @ sallys baking addiction August 23, 2012 @ 5:30 am (#
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Karly! I love the crescent roll shortcut you used for these! I’ve actually NEVER had this mexican dessert before. I have to try it.. considering how simple you make it look! Oh and there’s one thing certain… I will NEVER complain about the mexican recipes on buns in my oven.
Julie @ Sugarfoot Eats August 24, 2012 @ 5:44 pm (#
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A friend served these at a party last year and they were a HIT! Always a no-fail crowd pleaser!
Jodie Coher August 25, 2012 @ 11:21 am (#
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Been making these for years… a definite crowd favorite! Make them now!!! This is a great recipe.
Erin @ Making Memories August 26, 2012 @ 7:56 pm (#
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How could you doubt anything with cresent dough in it =o) I love this dessert! Yours looks wonderful!
Peter @Feed Your Soul September 28, 2012 @ 1:13 pm (#
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These looked so delicious that I included you in my Firday Five – my aim to help give exposure to fellow bloggers and provide my followers entertaining ideas for the weekend. You can see the post @ Feed Your Soul – http://chefpeterskitchen.blogspot.com/2012/09/the-friday-five.html
Monica April 18, 2013 @ 5:42 pm (#
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I had made a version of these before, but they didn’t have the delicious crunchy, sugary crust that made these the BEST! My old version had you brush the butter on top and sprinkle cinnamon and sugar. Mixing it with a fork and dropping it in clumps on the top made these ten times better, I will only use this version from now on!