Sopapilla Cheesecake Bars
Prep Time: 15 min
Total Time: 1 hr 5 min
Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!
- 2 cans (8 count each) Pillsbury™ refrigerated Original Crescents
- 2 packages ( 250 g each) brick-style cream cheese, softened
- 1 1/2 cups (375 mL) sugar
- 1 teaspoon (5 mL) vanilla
- 1/2 cup (125 mL) butter, melted
- 1 tablespoon (15 mL) ground cinnamon
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- 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.
- Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake about 30 minutes or until centre is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
- For a more authentic sopapilla flavour, top with honey.
- These need to be stored in the refrigerator, but are best served warm. Heat bars in microwave uncovered 5 to 10 seconds to rewarm.