What’s that? More Mexican?
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.
Sopapilla Cheesecake Bars
- 16 ounces cream cheese, softened 2 blocks
- 1 3/4 cups sugar divided
- 1 teaspoon vanilla extract
- 2 packages refrigerated crescent dough sheets 8 ounces each
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened 1 stick
- 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