Sopapilla Cheesecake Bars

Prep Time: 15 min
Total Time: 1 hr 5 min
Servings: 12

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!

Ingredients

  • 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

Method

  1. Heat oven to 350°F.
  2. 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.
  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. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
  5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  6. Bake about 30 minutes or until centre is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

Expert Tips

  • 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.